Brussels sprouts are one of the best veggies for cancer healing, and this roasted creamy Brussels sprouts recipe might be my new favorite way to eat them. Creamy and comforting, zesty and satisfying—what more could you want?! Well, I’m here to tell you it just gets better since Brussels sprouts improve the effectiveness of conventional treatments, help your body turn cancer cells “off,” and are natural detoxers. To learn all about their superpowers, please read this blog post.
In terms of taste, the sauce is so good that you won’t want to put it down. Therefore, make more of it for dipping raw veggies (carrots, bell peppers, etc.) or even a spread for my cauliflower flatbread. You are on earth to enjoy it, eat delicious foods, bask in stunning views, cherish loved ones, and all of this can—and should—continue during your healing journey. The Healthy Breast Library is just another way to live a vibrantly healthy and tasty life—and heal breast cancer at the same time. It is possible!
Happy Brusseling and healing!
Ingredients:
- 1lb Brussels sprouts
- 2 tbsp nutritional yeast
- Salt and pepper to taste
- 2tbsp high-quality olive oil or avocado oil
- 1 cup hormone-free yogurt or coconut yogurt
- 1/4 cup fresh dill, chopped
- 1 shallot, thinly sliced
- 1/4 cup parsley, chopped
- 2 tsp Dijon mustard
- 2 tsp red wine vinegar
- 1-2 large garlic cloves, minced
- Juice of 1/2 lemon
Directions:
- Preheat oven to 425 degrees F
- Blanch Brussels sprouts by putting them into boiling water for 5 minutes or so until just tender enough to puncture with a fork, remove from boiling water and put them into cold water to stop the cooking process
- On a parchment-lined baking sheet line Brussels sprouts up and “smash” down with a cup or something with a flat surface
- Sprinkle the Brussels with oil, salt, pepper and nutritional yeast
- Put the Brussels into the oven for 25-30 minutes or until starting to crisp
- While the Brussels are baking combine yogurt, dill, shallot, parsley, mustard, red wine vinegar, garlic, and lemon juice in a large mixing bowl
- When the Brussels are finished remove from the oven and put into a bowl with the yogurt sauce, mix well, and enjoy!