A bit late for Christmas but guaranteed to give a lift to the humble Brussel sprout, and even convert those not keen. Moreover the addition of lemon and ginger helps absorption of nutrients and make sprouts more digestible! Serves 4-6 as a side | Prep time: 10 mins | Cooking time: 15 mins
300g Brussel sprouts ½ lemon, juice (about a tsp) and rind 4 slices of peeled fresh ginger Splash (about a tsp) soy sauce ½ tsp coconut sugar or maple syrup Pinch salt to taste Generous tbsp coconut oil
Using a sharp knife, halve the sprouts and remove any dirty outer leaves. Shred the ginger and lemon peel. Bring a sauce pan of water to the boil (no salt—it drains the colour), plunge in the sprouts, bring back to the boil and simmer for a couple of minutes until they are a bright green. Drain, plunge into cold water and drain again. This will set the colour. Heat a wok (at a pinch a large frying pan will do), add the oil and when it is hot throw in the ginger and lemon peel. Stir until they begin to soften then add the sprouts and stir again. Splash in the soy sauce, lemon juice and sugar and stir fry until the sprouts are cooked to your liking. If you let them turn their colour a bit they will absorb more flavour.
P – Enjoy
V – Sprouts can irritate Vata but the seasonings will help, so enjoy in moderation
K – Green veggies are always good for Kapha