My friend Aruna had posted this recipe on her blog and I customized it a tiny bit to suit us MS fighters. Thanks to Aruna for allowing me to use her recipe here!
Brussels Sprouts belong to the Brassica family of vegetables like cabbage or Kale. This therefore fights cancer. It also helps in eliminating toxins from our bodies by producing enzymes that cleanse our system. This vegetable is good for the bodies with auto-immune disorders like MS due to the high concentration of vitamin C. So, why wait? Enjoy another variation of brussels sprouts.
1 lb of Brussel Sprouts -cut into fourths or eights
1/2 tsp Mustard Seeds
1/2 tsp Cumin
Pinch of Turmeric
1/4th tsp Red Chilli Powder or a few pinches of Cayenne pepper
1 tsp Coriander Powder
1 Dried Red Chilli broken into two (optional)
2 stems of Curry Leaves -optional
Grated Ginger Root - 1 tbsp
Few sprigs of fresh Parsley
Himalayan Salt to taste
2 tbsp of Extra Virgin olive oil or Evening Primrose oil
Heat up the oil in a frying pan and add mustard seeds; allow them to splutter. Add cumin and stir for a few seconds. Add the broken red chilli and curry leaves if you are using. Add the Brussel Sprouts and fry a bit. Add turmeric, chilli powder, coriander powder, salt. Cover the lid and let it cook for five minutes on medium high. Add the ginger root and parsley and stir for a minute or two on high with the lid open. Your stir fry is ready. Enjoy it with a soup of your choice and GFCF bread or brown rice.