Serves 2

Ingredients Preparation
330g of brussels sprouts

2 tablespoon of avocado, MCT, macadamia or olive oil

1/4 cup of flaked roasted almonds

½ a lemon’s juice or 1 tablespoon of apple cider vinegar

Pinch of iodized sea salt (optional)

1 teaspoon of paprika

1 teaspoon of turmeric

1 teaspoon of Maple syrup

 

 Preheat oven to 150 C (350F) degrees.

Cut the brussels sprouts in half, toss in the oil and sprinkle with salt, paprika and turmeric

Bake for 25-30 minutes until golden brown on top

Mix the fresh lemon juice or apple cider vinegar, Maple syrup and flaked roasted almonds in a bowl

Pour the mixture over the sprouts once out of the oven

Serve warm

Brussels sprouts is at the top of my daily Cruciferous vegetables intake and you should aim to eat from the list below everyday:

Bok choy

Broccholi

Cabbage

Cauliflower

Collard greens

Kale

This is a perfect recipe to control your appetite and feed your healthy gut bacteria.  Enjoy the first three mouthfuls slowly and mindfully, try tasting the flavours without talking.  Use the flavouring to suit yourself and add leftovers to a salad or gluten free wrap the next day for extended enjoyment and ‘yumminess’.

 

Thanks to photographer Nathan Lemon @process repeat