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 [1] containing a great number of phytonutrients. Brussel Sprouts contain a plant substance called Indole-3-carbinol [2]; which can help the body excrete estrogen and other hormones. They are rich in Sulfur-containing nutrients that help support Phase 2 detoxification [3]. Brussel sprouts are also a great source in vitamin C and manganese; which are essential for Phase 1 detoxification. Bon Appétit!
Ingredients
2/3 cup veganaise
1/4 cup Dijon mustard
4 garlic cloves
2 tbsp olive oil
Splash Himalayan salt
Splash paprika
Grind up some black pepper
Directions:
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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