Brussel sprouts! Love them or hate them there is no denying how good they are for you.
In just one serving (approximately 1 cup), Brussels sprouts contain many important nutrients:
- 81% of your daily vitamin C requirements can be found in Brussels sprouts. This is important for growth and repair of tissue and helps promote the production of collagen, which keeps your vein walls and arteries strong.
- Just 1 cup contains 137% of your daily allowance of Vitamin K, which is a powerful anticoagulant that helps prevent blood clots and encourages blood to flow freely through your veins.
- High levels of fiber are found in Brussels sprouts. Eating food that contains high fiber can reduce constipation, which eases pressure on the veins.
- Antioxidants have many health benefits, including reduced inflammation–one of the most troublesome symptoms of varicose veins. Brussels sprouts contain Kaempferol, which has powerful anti-inflammatory properties.
Brussels sprouts have come a long way in the past few years. Gone are the days of grandma boiling them for hours resulting in a soggy, tasteless mush. There are an amazing array of tasty ways to use these super nutritious little balls of wonder.
If you, like me, still have a few handfuls rolling around in your salad drawer leftover from Christmas, then have a look at these delicious recipes which will tempt even the pickiest of eaters.
Chorizo and Hazelnut Brussels Sprouts
- 2.2 lbs Brussels Sprouts, trimmed
- 1 T Vegetable Oil
- ¾ c Chorizo
- ⅛ c Hazelnuts, toasted and chopped
- 1 sprig Fresh Thyme or 1 tsp Dried Thyme Leaves
Bring a large pot of water to a boil and simmer Brussels sprouts for around 7 minutes or until tender. Drain and halve.
Heat oil in a large frying pan over medium heat, and fry chorizo for 2 minutes. Add the Brussels sprouts and warm through for a couple of minutes. Scatter nuts and thyme and serve.
Creamy Bacon Brussels Sprouts
- 2.2 lbs Brussels Sprouts
- 1 tsp Vegetable Oil
- 1 c Smoked Bacon Lardons
- ¾ c Crème Fraîche
- ¼ c Parmesan Cheese, grated
- Black Pepper
Bring a large pot of water to a boil and simmer Brussels sprouts for around 7 minutes or until tender. Heat oil in a large frying pan over medium heat and fry bacon until crisp (around 5 minutes). Add the sprouts, crème fraîche, parmesan cheese and black pepper to the pan. Gently warm through and serve.
- 2 c Brussels Sprouts, shaved using a food processor or mandolin
- ¾ c Chickpea Flour
- ½ tsp Chili Powder
- ½ tsp Fenugreek Seeds
- ½ tsp Garam Masala
- ½ tsp Turmeric Powder
- ½ tsp Baking Powder
- ¼ tsp Low-sodium Salt
- ⅓ c Water
- 1 tsp Sugar
- Vegetable Oil for frying
Bring a large pot of water to a boil and simmer Brussels sprouts for around 3 minutes; drain and set aside.
In a large bowl combine all dry ingredients and add water until you get a thick batter. (Add more flour if needed.) Mix in the shaved, blanched sprouts and shape into seven equal balls.
Bring a large saucepan of oil to medium heat and carefully drop in the bhajis and cook until golden brown, turning occasionally (around 3-4 minutes). Remove with a slotted spoon and drain on kitchen paper.
Serve immediately. (Ideal with a refreshing mint raita.)