Brussels sprouts have the same cancer-inhibiting potential as cabbage and other Cruciferous vegetables (such as broccoli and cauliflower) because they contain the nitrogen compounds called indoles and a significant amount of Vitamin C. This vitamin acts as an antioxidant to fight off the free radicals, as well as an immune booster. In addition, one cup of brussel sprouts only has 38 calories!
by Debbie Gindi
1 1/2 lbs brussels sprouts,trimmed
1 tbsp extra virgin olive oil
1/4 c shallots,finely chopped
2 tbsp currants
2 tbsp pine nuts,toasted and chopped
1 tsp dried thyme
1/4 tsp kosher salt
1/4 tsp fresh ground black pepper
1/2 cup Imagine no chicken or vegetable broth- available at Omni Health
Separate sprouts into leaves,leaving just the center intact. set aside
Heat a large skillet over medium heat. Add oil then add shallots to pan saute for about 1 minute, stirring often. Stir in brussels sprout centers and leaves,currants,thyme,salt, pepper and broth. Cover and reduce heat to low and cook 7 minutes. uncover and increase heat to medium high. Cook until liquid evaporates or about 4 minutes,stirring frequently. Remove from heat and sprinkle with toasted pine nuts.