Along with brocolli, kale, cabage, and collard greens, Brussels sprouts are a member of the Brassicaceae family. Usually steamed, boiled, or even fried for consumption, brussels sprouts are commonly associated with that very specific, powerful smell that can take over your kitchen and give your children an extra argument to run and hide at the prospect of dinner.
Fortunately, there is much more to the smelly offenders than just the notorious aroma. Brussels sprouts contain huge amounts of vitamins K, C, and A, calcium, magnesium, potassium, and phosphorus, B vitamins, fiber, and a decent amount of carbohydrates. They are now well known for their anti-carcinogenic properties, although some of those are lost during exposure to high temperatures.
Today, I am mixing brussels sprouts with broccoli, red potatoes, and carrots, for a vitamin, fiber, and carb-dense and very delicious smelly cream soup.
1 lbs of brussels sprouts;
3 large red potatoes;
1 large stem of broccoli;
salt and pepper;
2 tbsp extra virgin olive oil;
a tiny bit of rosemary;
1/3 cup of almond milk.
Simply boil the veggies until soft, place them in a blender with the rest of the ingredients, and blend until you reach a creamy, thick consistency. Very very easy, very delicious, very wholesome. It’s good to be vegan. Enjoy! I did–with some edamame hummus and crackers on the side –a great source of protein :). After swimming and lifting some weights, this is amazing recovery food.