Brussels sprouts are one of those compelling vegetables: you either love them or hate them. With their bitter, pungent, and sweet tastes and heating qualities, Brussels sprouts are ideal for busting sluggishness in late winter and early spring weather.
This petite cousin of cabbage is medicinal in many ways:
- Excellent source of folic acid, vitamins C and K, beta-carotene, and potassium
- Support the functions of the stomach and large intestine
- Gently stimulate the liver out of stagnancy
- Contain numerous cancer-fighting phytochemicals
- Bind mercury molecules (from the sulfur); when cooked with coriander and cilantro, Brussels sprouts help eliminate mercury from the body
Cooking those mini cabbages well neutralizes their bitterness and strong sulfury flavor. Select smaller Brussels sprouts, ideally attached to their growing stalk.