Recipe by KalaLea K
Serves 2 happy hardworking lovers
Brussel sprouts are out and about this season. Not my favorite vegetable, I eat brussel sprouts because they have one of the highest concentrations of Vitamin C, fiber, and folic acid plus a rich source of minerals such as copper, calcium, potassium, iron, manganese and phosphorus. Plus its juice is beneficial for diabetics and hypoglycemics. Read more about the benefits of brussel sprouts here.
You will need:
a big bunch of brussel sprouts
a handful of cremini mushrooms
1 loose carrot
3-4 shallots or scallions
2 cloves garlic chopped (i love garlic)
a teeny bit of water
2-3 TBSP olive oil
1/2 juice lime (optional)
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp Chinese five spice
1/4 tsp ground fennel
PREP it UP!
TIME to COOK!
1. In a wok or medium saucepan, add olive oil, spice mixture, and shallots
2. Turn the heat on high and cook for 2-3 minutes then add the teeny bit of water
3. Add garlic, mushrooms, and brussel sprouts; cook for another 6-8 minutes lowering the heat some
4. Add the carrots strips then turn off the heat and stir veggies gently then serve
Serve with your favorite protein, baked sweet potatoes or mash potatoes, and kale. Everything goes great with kale.