Sprouts have been given a bad name and have always been an unwanted part of the Christmas binge eating spectacular. But they have done nothing to deserve their bad reputation, in fact sprouts are a good source of; vitamin C, fibre, folate and antioxidants. There are so many ways to use Brussels sprouts (over boiling them once a year is not one of them) and this recipe hopes to restore sprouts reputation. This is also for those who are bored with eating boring salads, our advice is throw a sprout in there.
Sprouts aren’t just for Christmas
Sprouting full of goodness
Sprouts are bursting with Vitamin C and contain a rich source of antioxidants and enzymes that help boost the immune system. They also contain a significant about of protein and dietary fibre as well as an impressive profile of vitamins (A, C, K, B-6) and minerals (Riboflavin, Niacin, Thiamin).
Ingredients (serves 2):
110g Brussels Sprouts
50g Red Kidney Beans
50g Chick Peas
37g Nuts & Seeds (5g Cashews, 16g Sunflower 16g Pumpkin)
11g Organic Virgin Coconut Oil
695 Kcals / 29g Protein / 30g Carbohydrates / 4.7g Sugars / 50g Total Fat
To make this you will need to:
Sautee your Brussels sprouts; heat the coconut oil in a large frying pan over a medium-high heat. Halve the sprouts and add them to the pan, season with salt & pepper, cook for 6-8 minutes or until browned. Put them in a bowl with your other ingredients and start your love affair with sprouts.
For the rest of the ingredients just put them in the same bowl and mix them around (apart from the egg which you will need to boil for 2 1/2 minutes).