Brussels sprouts are in-season and great for you! Here are a few of the benefits:
- A cancer-fighting cruciferous vegetable
- Anti-inflammatory food
- Cholesterol-lowering benefits
Ingredients:
- 6 Brussels sprouts, trimmed and sliced into 1/4-inch strips
- 6 ounces sprouted lentils, peas, adzuki, or other firm sprouts
- 1 1/2 Tbsp sesame or mustard oil
- 1/4 tsp cumin seeds
- 3 garlic cloves, finely chopped
- 1 bunch scallions, including 2 inches of the greens, chopped
- 1 small onion, quartered and thinly sliced
- 1/2 cup toasted cashews
- Salt
- 2 Tbsp lime juice to taste
Instructions:
- Steam the Brussels sprouts until barely tender, then rinse and set aside. Steam the sprouted beans until they’re tender, 3-5 minutes
- Heat the oil in a wok, add the cumin seeds, and fry until they’re aromatic and lightly browned. Add the garlic and, as soon as it begins to color, add the scallions and onion. Stir-fry until the onion is translucent, 3-4 minutes. Lower the heat and add the Brussels sprouts, sprouted lentils, and cashews. Cook, uncovered for 1 minutes or until heated through. Remove from heat and season with salt and lime juice to taste.
- Serves 2
Source: Vegetarian Cooking for Everyone, by Deborah Madison
