Brussel Sprouts have very high levels of the immune-boosting anti-oxidant vitamin C (three times more than oranges), along with proven cancer prevention health benefits.
The cancer protection we get from Brussels sprouts is largely related to health-promoting phytonutrients called glucosinolates. All cruciferous vegetables contain these cancer-protective compounds, but Brussels sprouts top the list with higher levels than those found in other vegetables such as cabbage, kale, cauliflower, or broccoli.
It’s important not to overcook Brussels sprouts because they lose their nutritional value - and begin to emit that nasty sulfur smell. Lightly steam them, don’t boil, as all that precious vitamin C will leach out into the water and be lost.
Brussels sprouts are great eaten raw in salads and easy to prepare with the help of a ‘mandolin’ or another handy slicer. Toss with a little olive oil, apple cider vinegar, maple syrup and Himalayan salt. Add some protein such as hemp seeds, or a little goat’s cheese for a perfectly balanced light meal. I also love to eat them lightly sautéed in olive oil and whole grain mustard seeds.
Make the most of them while these delicious winter veggies are still in season!
For more advice on how to support your immune system check out the Foodwise Immune Health Plan at: https://www.foodwise.life/program/immune-boost