Brussels Sprouts, the ultimate way

You'll want to eat these all month long

How’s my very busy December crew?

I’m hoping to help ease any chaos in the kitchen for you. I can’t recommend this recipe enough to help use the leftovers from throwing parties (wine and cheese?) All you need is a packet of prunes, and good quality frozen pastries, then you’re sorted.

And given that my synapses are usually on Annual Leave during yuletide, I rely on these gorgeous cinnamon & sesame bars to scoff and to gift. I think you’ll love them too.

Plus, my perimeno peeps have this dark chocolate & chai muffin recipe to fuel their isoflavone pathways.

But first, let’s look at Brussels Sprouts and their new destiny!

Brussels sprouts are insanely cute and talented teeny cabbages.

Talented? Absolutely. Their highly developed nutritional moves are enough to make a field of kale blush. Think of sprouts as little lovebombs for your body. And your liver (fa la la la lahhhh).

Inside each one is a swanky cargo of antioxidants and glucosinolates. These are sulphur-containing compounds that convert into beneficial isothiocyanates and are partly responsible for persuading those pesky pre-cancerous cells to self destruct. The official term is apoptosis (deliciously onomatopoeic). Food-induced apoptosis is an exciting arena in science.

Similar to glucosinolate is the wondrous sulforaphane, another sulphur-rich compound. Sulforaphane is the 2025 buzzword of health geeks and the Hollywood glitterati. You’ll find lots in affordable everyday cruciferous veggies such as broccoli, cauli, and today’s sprouts. Sulforaphane is also thought to help prime our liver’s natural ability to detoxify (hello December!)