Mediterranean Brussel Sprouts – Gentle Ayurvedic Detox

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Dating back to Ancient Rome and native to the Mediterranean region, this immune boosting vegetable is often over looked, but need no longer be. This crispy dish is easy and delicious.

Ah, autumn. Apples, colorful leaves, squashes, and brussel sprouts harvest time. A member of the Gemmifera cultivar group of cabbages, this odd-looking vegetable looks more like an ancient weapon than something to eat.

This oddly edible bud dates back to Ancient Rome and provides a gentle Ayurvedic detox.

As promised, here is our Brussel sprout recipe inspired by the flavors of the Mediterranean. According to the Harvard School of Public Health, Brussel sprouts are “source of vitamin C, vitamin K, folate, Carotenoids (beta-carotene, lutein, zeaxanthin) and fiber.”

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There are some rather unappealing sprouts in the grocery stores, so don’t eat those. To experience what this sprout was meant to taste like, visit your local grower’s market late August through March. Freshly harvested, on the stock sprouts, are delicious. Let’s face it, that they look like mini cabbages makes them appealing.

Ayurvedic tastes that are most balancing for each dosha

• Vata: focus on its best tastes which are sweet, sour and salty. Please cook until very tender to ease digesting. Brussel sprouts may be aggravating to Vata. If you do well with them, add a good amount of oil and spice on the heavier side to support digestion.
• Pitta: focus on its best taste which are sweet, bitter and astringent.
• Kapha: focus on its best tastes which are pungent, bitter and astringent. Consider some extra garlic.

Garnish and tweak the recipe to make it optimally balancing for you and a pleasing Ayurvedic detoxifying dish.

Ingredients

• 4 to 5 tablespoons extra virgin olive oil, divided
• 1 cup chopped red onions
• 3+ garlic cloves, minced
• 1 lb Brussel sprouts, peel off tired leaves, cut in half
• Himalayan pink salt
• 1/4 teaspoon oregano leaf
• 1/4 teaspoon garlic granules
• 1/4 teaspoon rosemary leaf
• 1/4 teaspoon fennel seeds
• 1/4 teaspoon thyme, or fresh sprig
• Freshly-grated Parmesan cheese
• 3 tbsp toasted pine nuts (Using pepitas supports healthy prostate, so consider this substitution.)

Instructions

1. In a cast iron, or other heavy skillet, heat 2 tablespoons of olive oil over medium heat. Add finely chopped red onions and sauté until caramelized. Take your time and get a good caramelization on the onions. (Depending on your pan and stove, about 5 to 8 minutes.)
2. Add the garlic and cook another 30 seconds. Remove the garlic and onions and set to the side.
3. Add the remaining olive oil and add the sprouts cut side down. Let the bottoms crisp. Again, patience, this part is key. You’re going for a golden brown to slightly charred depending on your preference.
4. Turn over to the rounded side and cook until crisp, about another 5 to 7 minutes.
5. Now, toss in the onions and garlic and the Himalayan pink salt.
6. Stir together.
7. Place the sprouts in one of your favorite serving dishes.
8. Garnish with freshly grated Parmesan and lightly toasted pine nuts. Eat it while it’s nice and warm.