Healthy Holistic Tip No.8

Brussels sprouts

Let’s bring more of these mini cabbages into our lives!

Watch the short video to discover why I’ve literarily trained to love and eat Brussels sprouts regularly, and why I’d encourage you to eat this powerful food more often.

PS: Eager Beavers may enjoy the following additional information:


  • Brussels sprouts are available all year round but their peak growing period is fall to early spring.
  • B.S. become sweet after a frost so if you’re local area has frost, favor buying locally.
  • B.S. should be firm and fresh in appearance, with good green color.
  • Avoid dull, wilted, or yellow mini cabbages.
  • Choose B.S. that are equal in size so that they can cook evenly.


  • Keep unwashed and untrimmed B.S. in a perforated plastic bag in the crisper in the fridge and consume within 10 days.
  • Frozen B.S. will keep for up to one year. Just steam then first (3-5 min) and freeze in food boxes. 


  • Steam B.S. with other vegetables (carrots, potatoes) and enjoy with freshly chopped parsley/chives/dill, some crushed garlic, salt, and a splash of Extra Virgin olive oil.
  • Add steamed, chilled B.S. to your favorite salads.
  • Roast B.S. at 400° F for 40 min, and enjoy with some salt, freshly ground pepper and Extra Virgin olive oil.
  • The New Whole Foods Encyclopedia, Rebecca Wood
  • The Encyclopedia of Healing Foods, Michael Murray N.D.
  • Healing with Whole Foods, 3rd Edition, Paul Pitchford
  • Prescription for Dietary Wellness, 2nd Edition, Phyllis A. Balch, CNC
  • Life-Changing Foods, Anthony William of Medical Medium

I can’t wait to find out how you've decided to bring Brussels sprouts to the kitchen! 

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