Brussel Sprouts with Hazelnuts, Sunflower Seeds and Dates

Cruciferous vegetables are part of the bassica genus of plants. They include brusssel sprouts, broccoli, cauliflower, kale, cabbage, collard greens, and bok choy.

Cruciferous vegetables contain indole-3-carbonol, which has been found to inhibit the development of several cancers, such as bladder, breast, colon, liver, lung and stomach. Indole-3-carbonol in these super-veggies has the following effects on cancer:

• They help protect cells from DNA damage.
• They inactivate carcinogens.
• They have anti-inflammatory effects.
• They induce cell death in cancer cells.
• They inhibit tumor blood vessel formation (angiogenesis) and tumor cell migration (metastasis). 

These effects are powerful and are a testament to food is medicine! Aim to include at least one serving of a cruciferous vegetable in your diet daily.

I typically roast brussel sprouts, seasoning them with coconut oil, salt and pepper, and a drizzle of maple syrup. Here is a new recipe that I tried out tonight. It was delicious- so delicious that I may be including it as part of Christmas dinner. Enjoy!

Brussels Sprout Salad with Hazelnuts, Sunflower Seeds and Dates
Ingredients
1 1/2 lb brussel sprouts
Salt
2 tbsp butter
2 tbsp olive oil
2 tbsp rice vinegar
Juice of 1/2 lemon
4 dates, diced small
1/2 cup hazelnuts
2 tbsp sunflower seeds
Freshly ground black pepper

1. Cut ends off brussel sprouts. Process them in food processor to shred them.
2. Place 1/4 cup water in a large saucepan, add a pinch of salt and bring to a boil. Add sprouts, cover and cook over high heat for 3-5 minutes.
3. For the dressing, melt butter in a pan over medium-high heat until its bubbling and brown; pour into a bowl. Add oil, vinegar, lemon juice, dates and 1/4 tsp salt. Mix well; dress sprouts. Sprinkle in nuts and seeds. Add pepper to taste.


For other cruciferous recipes:
Preventing Cancer with Collard Wraps
Kale chips
Coconut-Curry Chickpeas and Cauliflower 
Cauli Mash
Millet Mashed "Potatoes"