Brussels sprout with cauliflower 

Sometimes simple is best. This Brussels Sprouts and Cauliflower combo is tasty, full of nutrition and packed with natural vitamins and minerals not to mention plant based protein. It is also low in calories. Which makes it an optimal food for watching the weight. 

One cup of cooked Brussels sprouts contains just 56 calories but is packed with more than 240 percent of the recommended daily amount (RDA) for vitamin K1, and nearly 130 percent of the RDA for vitamin C.

Plus, Brussels sprouts are a good source of fiber, manganese, potassium, choline, and B vitamins. They even contain protein. But not only do Brussels sprouts contain well-known antioxidants like vitamin C.

They also contain others that are much less known – but equally as important, like kaempferol, isorhamnetin, caffeic, and ferulic acids, and the relatively rare sulfur-containing compound called D3T (3H-1,2-dithiole-3-thione).

This means that when you eat Brussels sprouts, you’re helping your body to ward off chronic oxidative stress, which is a risk factor for many types of cancer and other chronic diseases.  

Remember, if your Brussels sprouts become overly “smelly,” mushy, or turn a muted green, they’re probably overcooked. Ideally, they should be bright green with a slightly crisp texture and pleasant, nutty/sweet flavor, even after they’re cooked. Read more here.

Recipe

2 cups of Brussels sprouts 

1/4 head of cauliflower 

Drizzle of Olive oil 

Directions : 

Boil the cauliflower and Brussels stouts in a saucepan of water for 10-15 minutes. Drain and drizzle with balsamic glaze.

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