Brussel sprouts…but not as you know them!

Tatu’s tasty recipe for brussel sprouts…

Brussel sproutsIt is that time of year again, winter time when the Brussel sprout comes out to play.  You either love them or dislike them immensely, although this is down to who the chef is (if they steam the life outta them!)

Our fab chef Tatu Bearcroft has a new recipe that will convert you into a brussel sprout lover for life!  Read below how to make those little green balls taste great…

The brussel sprout recipe to die for

We often think of brussel sprouts only at Christmas time but the wonderful little cruciferous vegetables are still in season. I like to take something perfectly tame and normal and shake it up, putting a twist on it and changing how people look at their food. That’s why I came up with this one.

 Serves 6

  • 500g peeled and halved Brussels sprouts
  • 1 large clove garlic, finely chopped
  • 1 tbsp sesame oil
  • 1 tbsp coconut butter or sunflower oil if you can’t get the former
  • 2 tbsp soy/tamari sauce
  • ½ tin coconut milk
  • generous amount of freshly ground black pepper
  • optional but really makes it great, a pinch of flakes chilli
  • juice of half and lemon or lime

Recipe instructions

In a large wok or frying pan heat the coconut butter and once melted add the garlic and cook on a high heat for a minute or until it changes colour. Then add the sprouts and a little warm water, stir fry for 2 minutes then add the soy sauce and a little more water and repeat. Now add the coconut milk and further cook for a minute or two. Finally add the chilli and pepper and remove from the heat. The sprouts should be a vibrant green and still very crunchy.

To serve pour over the sesame oil and lemon/lime juice.

Why are brussel sprouts so good for you?

Brussels sprouts may have unique health benefits in terms of DNA protection.

Studies have shown that there are certain compounds in Brussels sprouts that improve the stability of DNA inside the white blood cells by blocking the activity of sulphotransferase enzymes. White blood cells are a key part of our defence system against pathogens in our bodies. Myelodysplastic Syndrome (MDS) is the name given to a group of disorders associated with bone marrow related disorders resulting in blood cell imbalances such as Leukopoenia, reduced numbers of mature white blood cells in the circulatory system.

As you can imagine this would result in reoccurring infection and therefore cellular damage on systemic level, disease. Scientists have seen that consuming 1.25 cups of Brussels sprouts a day can prevent the action of sulphotransferase enzymes so halting the process. However that is an awful lot of Brussels sprouts for a normal person to consume so unless you have an existing blood disorder I would probably just advise you to eat them as and when you can.

Also tests have shown that they do not have an effect on the thyroid glad and therefore are safe for those with thyroid disorders.

Tatu Bearcroft is a chef with expertise in all areas of cooking and is also a trained nutritional therapist.  based in London she offers cooking workshops and bespoke meal preparation packages for your individual needs.  She caters on many of our yoga retreats and yoga holidays.

 

 

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Michelle is the co-founder of AdventureYogi. She began this way of life when she spent her winters in the Italian and French Alps, and her summers in Sardinia, working in the tourism industry managing chalets in Chamonix and villas in Sardinia. She then moved to Japan to pursue her passion of snowboarding in the Japanese Alps and this is where her interest in natural health, healing and yoga developed.