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Bone-Loving Brussels Sprouts Slaw

Brusells Sprouts are a cruciferous vegetable. These veggies were originally named for the way their flowers seemed to form a cross or crucifix shape. But they are also known as “brassica” vegetables. That comes from their botanical name which translates to “cabbage.” Some people just call them the cabbage family of vegetables. Eating three servings a day of cruciferous veggies is my personal goal.
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Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Course Salad, Side Dish
Cuisine American
Servings 4
Calories 366 kcal

Equipment

  • 1 spoons
  • 1 bowl
  • 1 knife
  • 1 saute pan

Ingredients
  

  • 1 cup hazelnuts
  • 2 tablespoons hazelnut oil if no hazelnut oil double the olive oil
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons organic apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon maple syrup
  • 1 teaspoon finely grated organic lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1 pound brussels sprouts finely shredded
  • 3/4 cup seeds from 1 small pomegranate

Instructions
 

Step 1

  • Preheat the oven to 350°.
  • In a pie plate, toast the hazelnuts until the skins blister, about 15 minutes.
  • Transfer the nuts to a clean kitchen towel and let cool, then rub to remove the skins.
  • Or cook toast them over stove top
  • Coarsely chop the nuts.

Step 2

  • In a bowl, whisk the oils, vinegar, mustard, lemon zest and lemon juice and season with salt and pepper.
  • Add the shredded brussels sprouts, pomegranate seeds and toss well.
  • Sprinkle the chopped hazelnuts on top and serve right away.

Video

Notes

Why are cruciferous vegetables so important?
For one thing, cruciferous vegetables are critical for helping your body get rid of harmful toxins.
You see, most toxins are fat-soluble. But in order for your body to get rid of them, it has to first convert them to a water-soluble state. Once they are water-soluble your body can excrete them through the bowel, through the kidneys as urine, or through the skin as sweat.
The sulfur in cruciferous vegetables helps your body gets those toxins out. A sulfur molecule attaches to a toxin and makes it water-soluble. Then it can be flushed out.
Without those sulfur compounds the toxins could be trapped in your body. They would just continue to circulate causing more harm.
But there’s another reason to eat these veggies every day. They build strong bones.
Cruciferous vegetables are full of vitamin C, calcium, vitamin K, and magnesium. You need all of those for keeping your bones healthy.
And cruciferous vegetables are also alkalizing. They help you balance out the more acidic foods in your diet like meats, dairy, and sugar that tend to leach calcium from your bones and make them weak.
Recommended Daily Allowance (RDA): Calcium: 1200mg, Magnesium: 320mg, Potassium: 4700mg K2: 90-180mcg, Protein: 50-80 grams
 
The nutritional information is automatically calculated and can vary based on ingredients and products used.

Nutrition

Calories: 366kcalCarbohydrates: 16gProtein: 8gFat: 32gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 24gSodium: 57mgPotassium: 653mgFiber: 7gSugar: 5gVitamin A: 863IUVitamin C: 98mgVitamin K: 209µgCalcium: 85mgIron: 3mgMagnesium: 77mgPhosphorus: 168mgSelenium: 3µgZinc: 1mg
Keyword brussle sprouts, Vegetarian
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