Brussels Sprouts and Beans with Cream Sauce
Brussels Sprouts and Beans
Ah, the Brussels sprout – for years I didn’t know it was “Brussels” with an “s”, a la the city in Belgium. The adorable little Brussels sprout is a mini cabbage and is part of the cruciferous vegetable family. This is significant because the crucifers are some of THE most healthy vegetables and ones you want to try to include in your diet daily. Also in the family is kale, broccoli, cauliflower, cabbage, arugula, collard greens and bok choy.
I’m always trying to find new ways to get these anti-cancer, anti-inflammatory vegetables into my diet in a fun and flavorful way.
This recipe is easy and couldn’t be more healthful. It includes beans, another very healthy ingredient you should try to get in your diet daily. Did you know beans are not only ridiculously inexpensive but they are protective against cancer and in fact, extend your life expectancy?
Do beans give you gas? If so, start with just a very small amount and build up – your body should adjust to these beautiful, healthy ingredients. If you’re still having trouble, your digestive tract needs some help. Give us a call – 408-733-0400.
I top this dish with a Poblano Cashew Cream Sauce that takes it to a level of a dish from a gourmet restaurant.
Please let me know how you enjoy this and any variations you create.
1-2 Tablespoons avocado oil
16 ounces organic Brussels Sprouts, trimmed and halved
1 Tablespoon organic garlic, minced
1/2 – 3/4 cup organic vegetable broth
1 box (or can if BPA free) organic garbanzo or gigantes beans, drained and rinsed
1 1/2 cups organic mushrooms, sliced – I use crimini
Take 1 tablespoon of oil and saute mushrooms on high until lightly browned. If they start to stick or get too brown in places, splash with a teaspoon or two of veggie broth.
Once the mushrooms are cooked, remove them from the pan and place in a separate bowl.
Take the 2nd tablespoon of oil and put it in your skillet over medium-high heat. When the oil is heated, add the Brussels sprouts and cook, stirring occasionally, until golden brown, about 8 to 10 minutes. Add the minced garlic and cook for another minute. The garlic can burn easily so keep stirring.
Add the vegetable broth to the skillet and bring it to a boil. Add the strained and rinsed beans, salt and pepper and reduce the heat to a simmer until the beans are heated through, about 3 to 5 minutes.
It’s ready to serve. Top with Poblano Cashew Cream Sauce – the recipe is found here.
Dr. Vikki Petersen DC, CCN
IFM Certified Practitioner
Founder of HealthNOW Medical Center
Author of “The Gluten Effect”
Author of eBook: “Gluten Intolerance – What You Don’t Know May Be Killing You!”