Brussels sprouts are packed with phytonutrients, minerals and vitamins, aid the body in detoxification, and are anti-inflammatory, notes Claire Grady, nutritionist and lecturer at the College of Naturopathic Medicine.
Two main ingredients in this recipe - turmeric powder and garlic - are strong antioxidants and great additions to a healthy diet. The turmeric spice is dense in nutrients and very cardio-protective, while garlic is antiviral, helps to lower cholesterol and aids weight loss.
1 bunch of Organic Brussels Sprouts
1 red onion
1 clove of garlic
1x160ml coconut milk
1 tbsp coconut oil
1 tsp turmeric powder
1. Trim bottom of Brussels sprouts and slice each in half from top to bottom.
2. Chop the red onion and garlic finely.
3. Heat coconut oil in a pan on medium heat.
4. Add sprouts and red onion to the pan and sauté until they start to turn golden brown.
5. Pour coconut milk over the sprouts and onion and mix in turmeric.
6. Continue to cook the sprouts on a low-medium heat for 5-8 mins until they soften.
7. Just before serving add the finely chopped garlic to the mixture.
Turmeric has long been used as a powerful anti-inflammatory and antioxidant in both Chinese and Ayurvedic medicine and is well recognised as being very cardio-protective. This spice is nutrient dense and a great addition to a healthy diet.
Garlic is antiviral, a strong antioxidant, helps to lower cholesterol levels, and is beneficial in aiding weight loss. The most effective way to eat garlic is by crushing or slicing it finely to release its active enzyme and add it towards the end of the cooking process to maintain its therapeutic properties!
Claire Grady runs her own nutritional therapy practice - ANU Wellness - where the main focus is to use food as medicine to encourage better digestive support, hormonal balancing, improving skin health, immune support and weight loss.