Brussel sprouts are more less like baby cabbages and they look very cute. They usually have a green intense color and you can eat them raw or cooked. You can boil them, roast them or sautee them until tender. When cooked they get soft and a bit sweet. Raw brussel sprouts have a crunchy texture and are difficutl for the body to digest them. This why it is better to consumed them steamed. Besides, their nutritional facts and properties will work better. These baby veggies lower cholesterol levels, protects the DNA and prevent cancer. They help the body to clean the system and balanced the thyroid. The amount of vitamin K, omega 3-fatty acids and glucosinolates found in brussel sprouts function as an anti-inflamatory.
The almonds gave a crunchy texture and the blueberries a sweet bite while the molasses coat the brussel sprouts to give a unique flavor to them. I hope you make this healthy, fin and delicious salad that your body will thannk you. You can serve this as an entree, complement or main dish with a source of meat. I ate this salad with couscous.
Ingredients: yield: 4 people serving size: 1/2cup
2cups brussel sprouts cut in fourths 1T molasses 1/2cup blueberries 1/2cup almonds 1tsp rosemary sea salt to taste a drizzle of olive oil
Procedure: In a pan on medium heat, drizzle olive oil. Then, add the brussel sprouts cut in fourths and let cook for five minutes. Then, add the almonds, rosemary, sea salt and molasses and cook until everything is well consolidated. Turn off the stove top and add the blueberries. Serve inmediatly or store in the fridge.