Ayurvedic Foods
Brussels
sprouts
Brussels
sprouts (Latin Brassica oleracea) look like tiny green
cabbages. They are a cruciferous vegetable. Freshly harvested
Brussels sprouts offer the best flavor. Choose young tender heads,
no more than an inch in size, firmly packed, with no signs of
wilt or yellowing.
Brussels
sprouts are high in protein, and contain many vitamins and minerals,
including potassium, folate and vitamins A and C. Cruciferous
vegetables have been shown in modern research studies to have
cancer-fighting properties. From the ayurvedic perspective, Brussels
sprouts offer the pungent and astringent tastes, and are wonderful
for balancing Kapha. Cooked with
ghee and cooling spices, they also help balance Pitta.
When
cooking Brussels sprouts, pick heads of roughly the same size
for a dish so that they cook uniformly. To prepare the vegetables
for cooking, peel off any coarse outer leaves and cross-slit the
bottom of each head with a sharp knife. Cut larger heads into
half.
Brussels
sprouts taste great braised, steamed, sautéed or boiled,
but whatever the method you choose, remember: do not overcook
Brussels sprouts. Nothing looks more unappetizing than discolored,
mushy Brussels sprouts. But cooked to just the right degree and
seasoned with zesty spices, Brussels sprouts can truly be a treat.
Brussels
sprouts recipes >
