How to Make the Best Brussels Sprouts Ever

Brussels sprouts are an incredible vegetable, they are 25% protein (awesome), high in fiber, vitamin A, potassium and calcium and are one of the cruciferous, sulfur-rich vegetables it is so important to include in our diets.

They contain very high levels of vitamin C – about 4 times as much as an orange – and their anti-oxidant benefits will help clean up free-radicals and detoxify your body.

As for the importance of sulfur-rich vegetables in our diet, sulfur is involved in hundreds of important body processes – and some studies recommend we eat 3 cups of sulfur-rich vegetables a day.

Food science:
-Sulfer is one of the most abundant mineral elements in the human body
-Sulfer is required for the synthesis of glutathione, one of our endogenous (we make our own) antioxidants – an antioxidant that neutralizes free radicals, helps control blood pressure and inflammation, and helps the liver process toxins
-Sulfur is essential for Taurine synthesis – taurine is essential to our Central nervous system and the workings of our cardiovascular system
-Sulfur helps bind the amino acid chains that form insulin. Insulin is a hormone vital to carbohydrate and fat metabolism.

I wasn’t always a fan of brussel sprouts, so I was excited when I learned how to make them taste awesome:

1. Wash and cut off any tough ends.
2. Halve them.
3. Sauté over medium heat with these three kickass foods: blackstrap molasses, coconut oil and a little cayenne pepper.
4. Cook for about 7-8 minutes or until slightly tender (I like mine a little crispy).


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