I’m on a huge brussel sprout kick these days: high in protein, low in fat (less than 1g/cup) and calories (50 cals/cup), loaded with Vitamin A and C, folacin, potassium, calcium and fiber (3-5g/cup). These disease-fighting cabbages fill you up without filling you out.
Typically, I cut the sprouts in half and cook them in the oven with a light drizzle of olive oil, sea salt and fresh garlic. Another favorite route is using Avocare, a 100% Extra Virgin Avocado Oil from Mexico ($12.50). This natural organic oil, from the Mexican Hass avocado, is infused with Omega 3, 6 and 9 fatty acids and includes 0% cholesterol. I’m cooking with the ‘Con Chile’ flavor, but can’t wait to try some of the others, including Basil and Garlic. Avocados provide tremendous health benefits and are often considered an Alpha Superfood, making my already nutrient packed brussel sprouts that much healthier.
Brussels has got it all: great beer, chocolate, waffles and sprouts.
