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Mediterranean Brussel Sprouts | Gentle Ayurvedic Detox

Updated: Apr 19

Dating back to Ancient Rome and native to the Mediterranean region, this immune boosting vegetable is often over looked, but pay attention to all it has to offer including gentle detoxification. This crispy dish is easy and delicious.

Ayurvedic Mediterranean Brussel Sprouts image roasted sprouts with thyme

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Mediterranean Brussel Sprouts | Gentle Ayurvedic Detox


Ah…autumn. Apples, colorful leaves, squashes, and brussel sprout harvest time. A member of the Gemmifera cultivar group of cabbages, this odd-looking vegetable looks more like an ancient weapon than something to eat.

This oddly edible bud dates back to Ancient Rome and provides a gentle Ayurvedic detox.


Ayurvedic Mediterranean Brussel Sprouts image olive oil and olives

As promised, here is our Brussel sprout recipe inspired by the flavors of the Mediterranean. Mediterranean Brussel Sprouts offer a Gentle Ayurvedic Detox.



According to the Harvard School of Public Health, Brussel sprouts are "source of vitamin C, vitamin K, folate, Carotenoids (beta-carotene, lutein, zeaxanthin) and fiber."


There are some rather unappealing sprouts in the grocery stores, so don't eat those. To experience what this sprout was meant to taste like, visit your local grower’s market late August through March. Freshly harvested, on the stock sprouts, are delicious. Let's face it, that they look like mini cabbages makes them appealing.


Ayurvedic Mediterranean Brussel Sprouts image sprouts on the stock

Ayurvedic tastes that are most balancing for each dosha:

Vatahttps://www.saumya-ayurveda.com/post/wild-list-of-vata-imbalances: focus on its best tastes which are sweet, sour and salty. Please cook until very tender to ease digesting. Brussel sprouts may be aggravating to Vata. If you do well with them, add a good amount of oil and spice on the heavier side to support digestion. Pitta: focus on its best taste which are sweet, bitter and astringent. Kapha: focus on its best tastes which are pungent, bitter and astringent. Consider some extra garlic.


Garnish and tweak the recipe to make it optimally balancing for you and a pleasing Ayurvedic detoxifying dish.


How Do I Know If I Have a Dosha Imbalance?


Peruse these comprehensive and convenient lists of signs and symptoms of dosha imbalances.


As we are all comprised of Vata, Pitta, and Kapha, there can be an imbalance in any of the doshas, or a combination of dosha imbalances. Read all three lists and see if anything looks familiar.


pan with brussel sprouts cooking

Ok, let's get cooking!


Ingredients


  • 4 to 5 tablespoon extra virgin olive oil, divided

  • 1 cup chopped red onions

  • 3+ garlic cloves, minced

  • 1 lb Brussel sprouts, peel off tired leaves, cut in half

  • Red Alaea Hawaiian salt

  • 1/4 teaspoon oregano leaf

  • 1/4 teaspoon garlic granules

  • 1/4 teaspoon rosemary leaf

  • 1/4 teaspoon fennel seeds

  • 1/4 teaspoon thyme, or fresh sprig

  • Freshly-grated Parmesan cheese

  • 3 tbsp toasted pine nuts (Using pepitas supports healthy prostate, so consider this substitution.)


Instructions

1. In a cast iron, or other heavy skillet, heat 2 tablespoons of olive oil over medium heat. Add finely chopped red onions and sauté until caramelized. Take your time and get a good caramelization on the onions. (Depending on your pan and stove, about 5-8 minutes.)

2. Add the garlic and cook another 30 second. Remove the garlic and onions and set to the side.

3. Add the remaining olive oil and add the sprouts cut side down. Let the bottoms crisp. Again, patience, this part is key. You’re going for a golden brown to slightly charred depending on your preference.

4. Turn over to the rounded side and cook until crisp, about another 5-7 minutes.

5. Now, toss in the onions and garlic and the Himalayan pink salt.

6. Stir together.

7. Place the sprouts in one of your favorite serving dishes.

8. Garnish with freshly grated Parmesan and lightly toasted pine nuts. Eat it while it’s nice and warm.


For a gentle Ayurvedic detox try these delicious Mediterranean Brussel Sprouts.

Ayurvedic Mediterranean Brussel Sprouts image dish of roasted sprouts

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Mediterranean Brussel Sprouts | Gentle Ayurvedic Detox image antique map and compass

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Ayurvedic Mediterranean Brussel Sprouts image Veena

Veena is a Certified Ayurvedic Practitioner and meditation teacher, and monk.


She is President Emeritus and teaching faculty of the Meditation Center.


Veena fell in love with the traditional medicine used in her family’s home, learning herbal remedies at her grandmother's knee.


These childhood experiences were the seeds of a lifelong passion. For over 30 years, Veena has dedicated her life to the world’s oldest healing system: Ayurveda.


She draws on this ancient wisdom to help others find their compass to a healthy life – and support those left wanting by Western medicine.


An experienced Certified Ayurvedic Practitioner, Veena’s deep, intuitive knowledge of Ayurveda empowers her clients to reclaim their fullest, most vibrant lives –mentally, physically, and spiritually. Veena individualizes treatment plans to each person, rather than offering a one-size-fits-all approach, so it fits your life and becomes woven in your lifestyle, naturally.


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