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


  • 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


  • 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

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