Ingredients: 3 cups Brussels sprouts, 1 cup Brazil nuts, 2 tablespoons extra virgin olive oil, 1/4 onion, salt & pepper to taste.
- Slice 3 cups of Brussels sprouts in half lengthwise and set aside.
- Chop or place 1 cup of Brazil nuts in a food processor and pulse until finely chopped and set aside.
- Add 2 tablespoons of extra virgin olive oil to a pan on medium heat.
- Finely chop ¼ onion, add it to the pan with the olive oil, and let the onion sweat for 2-3 minutes.
- Add the Brussels sprouts to the pan and cook cut side down for 5 minutes.
- Add the Brazil nuts, a pinch of salt, and a pinch of pepper to the pan and cook for about another 5-8 minutes, stirring frequently.
The combination of the Brussels sprouts and the Brazils nuts in this dish pack a strong anti-cancerous punch! Sulforaphane is a plant compound in cruciferous vegetables, such as the Brussels sprouts. When it enters the bloodstream, it can inhibit the growth of tumor cells. Selenium is a mineral found in fish, meat, eggs, nuts, and mushrooms that binds with proteins in our bodies to make antioxidant enzymes, which protect us from free radicals. Research has shown that, together, they are up to four times more effective than on their own.