Sometimes dark green vegetables can be hard to make tasty and the same old spices get old. So I came up with creamy garlic aioli. Asparagus is one of the best sources of glutathione and is loaded with anti-inflammatory compounds. Brussel sprouts are part of the cruciferous family containing a great number of phytonutrients. Brussel Sprouts contain a plant substance called Indole-3-carbinol; which can help the body excrete estrogen and other hormones. They are rich in Sulfur-containing nutrients that help support Phase 2 detoxification. Brussel sprouts are also a great source in vitamin C and manganese; which are essential for Phase 1 detoxification. Bon Appétit!
2/3 cup veganaise
1/4 cup Dijon mustard
4 garlic cloves
2 tbsp olive oil
Splash Himalayan salt
Grind up some black pepper
Mix all the ingredients in a small food processor or a mixing bowl if you don’t have a small food processor.
Cut off ends of the asparagus and Brussels sprouts. Roast at 415 for 25 minutes turning halfway through. Cook longer if you like them more done.
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This looks delicious. I love these veges However, I’ve stayed away from them since my cancer diagnosis due to being told that Brussell sprouts have alot of pesticides unless organic and most that I find are from Mexico. Also asparagus are hard to find organic except Mexico. What is your philosophy on this? Also, I used to buy Veganaise made with safflower oil years ago, but became very careful of oils and stopped using Veganaise because it was made of safflower oil or canola. I’ve heard very bad things about canola. Again, your opinion please. Thanks so much!
It is always best if possible to get your vegetables organically grown so as to avoid as many pesticides as possible. For oils avoid canola and sunflower as much as possible, you can use safflower sparingly. You would also want to use mayonnaise sparingly if it uses these oils. You can focus in on healthy oils like grapeseed, olive, avocado and coconut oils. You can also make your own mayo with olive oil!