Try this! This is a variation on a recipe from the cookbook Nom Nom Paleo, Its on the menu tonight for dinner. In the cookbook version (which I used), the Brussels Sprouts are baked in ghee (clarified butter) with some salt and pepper. After the sprouts are done, toss them in a dressing of olive oil, balsamic, chopped shallots, dijon mustard. Then sprinkle baked prosciutto bits on the top. You can easily skip the bacon/prosciutto and they are still the best Brussel Sprouts Ive ever had. Hard to believe that a once-maligned vegetable can now be so trendy, but theyre popping up on restaurant menus all over the place. The happy detail is that theyre incredibly powerful when it come to liver detoxification. And whatever helps detoxify our livers is consequently helping to reduce inflammation in the body.
Posted on: Fri, 29 Aug 2014 14:00:02 +0000
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