One major thing I learnt is: Buy vegies in season and you can enjoy a nutritional, very tasty and very inexpensive meal.
It’s the time of the year where Cauliflower and Brussels Sprouts are available very cheaply in every fruit and vegie corner.
How many of us know how good these simple looking and easy to cook vegies are for our body?
Let’s have a closer look at Brussels Sprouts.
Brussels Sprouts are also known to be very effective in lowering of cholesterol levels especially when they are slightly steamed or briefly boiled.
They are a great source for detox, antioxidants, many minerals and vitamins, fibre and even carry proteins but are very low in calories.
This makes it a perfect food choice for anyone who wants to lose weight. Try them raw as an exciting addition to your salad (I love it), stir fried, steamed, slightly cooked or even micro waved if you’re in a hurry.
And they are easy to prepare: (Perfect for lazy chefs like me who are always in a hurry to get food.)
1. Cut them off the stalk if you bought them on the stalk (Most of the time this is already done and we can buy them as individual heads.)
2. Slice off the very base of the Brussels Sprouts
3. Peel off any loose or yellow leaves.
4. Wash them thoroughly
5. Steam or cook them or cut in four peaces to stir-fry or to add to your salad.
Remember though: 6–7 minutes boiling or steaming is enough. Overcooking results in a significant loss of the very important anti-cancer compounds.
6. Mix them with other cooked vegies for a nice big, warm and tasty vegie bowl.
I’m looking forward to having one tonight.
Tip: If you need variety in taste, why not try them with ground pepper, herbs or even some tomato sauce?
See you for part two next week.