Our bodies are uniquely tied to the seasons (craving the cooling foods in spring/summer and warming foods in fall/winter). Ayurveda theory, teaches healthful ways to stick to seasonal eating (careful fruit and veggie selection) in order to keep our body in balance. If you're like me, your body is super confused right now. I want a fresh cooling detox (I have the spring cleanse in my system) yet, wait a minute, my fingers are numb as I zip up the North Face and put my car on defrost.
Today's recipe comes from a need to pair a cooling crop with a warming effect on the body.
Brussels sprouts are members of the Brassica family and therefore kin to broccoli and cabbage. They grow are a fall and spring crop that carry a crazy heavy load of nutrients.
Brussels sprouts may have unique health benefits in the area of DNA protection (a recent study has shown improved stability of DNA inside of our white blood cells after daily consumption of sprouts in the amount of 1.25 cups), cancer protection, cholesterol reduction, additional fiber support, and more!
Grab a stalk, cut them up, toss them in some seasoning, and voila! Super easy, super satiating side dish for dinner tonight!
Roasted Brussels Sprouts1) Chop off ends, if the sprouts aren't small enough, you can cut them in half
2) Preheat the oven to 400 degrees
3) Take off loose leafs that fell
4) Put sprouts in the bottom of a 9 X 13 pan
5) Take about 3 TBS of olive oil and toss the sprouts in salt, pepper, and 3 cloves of minced garlic.
6) Organize the sprouts in a single layer
7) Add 1/2 cup water
Bake for 20 minutes, pull out the dish and flip them all over
Bake for another 20 minutes.
Total Bake Time: 40 minutes
ENJOY!
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