Simple and Delicious: Brussel's Sprout Hash

YUM Brussels sprouts?  Yes, even if you don’t tend to like Brussels sprouts, give this recipe a try. The coconut oil creates a sweet nutty flavor that even Brussels sprout haters will love. To be perfectly honest the first time I tried Brussels sprouts I couldn't get past the first bite! They were previously frozen, mushy and bitter- what’s to like? Many years later I discovered the beauty of fresh Brussels sprouts and they have been a staple in my kitchen ever since.

Not only is this dish delicious…you guessed it – it’s also NUTRITIOUS. Here's why: 

Brussels sprouts are full of the molecules sulforaphane and indole-3 carbinol which have anticancer effects. But that's not all, they also make this delicious veggie great for liver detoxification. Boiling reduces these beneficial substances so sautéing or steaming is best.

Onions contain a molecule called allicin which antimicrobial helping your body fight of colds and the flu. They also contains Quercitin, a powerful antioxidant know for it’s anti-allergy properties.

Coconut oil contains lauric acid, which is antiviral, antibacterial and antifungal. It is also rich in medium chain triglycerides, which are great for energy production and brain power.

Ingredients:

1 bunch of Brussels sprouts sliced into a hash (see picture below)

1 small sweet onion sliced thinly

1-2 tbsp of extra virgin coconut oil 

Sweet onion: The thinner the better!

My favorite coconut oil

Sliced Brussels

Finished product: amazing.

Instructions:

Over medium heat add coconut oil to a skillet. Once hot add Brussels sprouts and onion. Add sea salt to taste. Sauté for 2 minutes then reduce heat to low-medium and continue to sauté until cooked through (around 20 minutes)

These pair well with roasted butternut squash (or sweet potatoes) and chicken.

You are what you eat- eat beautifully.