Food of the month: Brussel Sprouts
Care of Amy Symington
Often half-heartedly chased around the dinner plate and too frequently synonymous with the most widely hated vegetable, brussel sprouts do not get the delicious recognition and love they deserve.
As a member of the cruciferous vegetable family, brussel sprouts are full of sulphuric compounds, which help in cancer prevention, lowering LDL cholesterol levels and reducing one’s risk of age related macular degeneration. They are an excellent source of vitamin C and K as well as a good source of fibre, folate, potassium, B6 and the omega 3 fatty acids. Due to their high fibre content brussel sprouts are good for gut health, gastrointestinal movement and aiding in the multiplication of existing beneficial bacteria. They are a low glycemic food which aids in the regulation of blood glucose levels and are great for weight loss and weight maintenance as they induce satiation by filling you up without filling you out.
They are surprisingly a versatile vegetable as well. Think maple braised brussel sprouts with caramelized shallots OR cream of brussel sprout soup with cheezy whole grain croutons OR avocado brussel sprout coleslaw atop curried tofu tacos for your next dinner date and you’ll be apologizing for all those years of playing hide the brussel sprout with Fido.