Science has proven how great brussel sprouts are for cancer patients. Brussel sprouts contain glucosinolates which are sulfur containing compounds that our body uses to make isothiocyanate. Isothiocyanate activates cancer fighting enzymes to help destroy the enzyme coating on cancer cells. Aren’t we glad we don’t have to say those words all the time?
Sometimes we need a little crunch in our lives. I came across a quick, simple, easy recipe to use instead of potato chips. As you already know, potato chips will not be on any “cancer diet”. Sorry!
All you need is:
1 pound of brussel sprouts – organic if possible
2 t of coconut oil – or olive oil if you prefer
Sea salt- or Himalayan salt
Prep time: 10 minutes
Cook time: 5 minutes
- Preheat your oven to 350 F
- Cut the bottom of the brussel spouts off so the leaves fall off. Wash them or either let them dry naturally. You can use a small amount of heat from the hair dryer if you are in a hurry. This removes the water and keeps them from wilting during the cooking process. Place the separated leaves into a medium bowl.
- Toss the leaves with a small drizzle of coconut oil and layer the leaves on a baking sheet in a single layer. You can add salt or any spices or herbs.
- Bake the brussel sprouts for 4 to 6 minutes or until the tips are lightly brown and crispy. Be careful not to burn them.
Yum. These are much better for you than potato chips.
-Dr Fredda Branyon