Ayurvedic Mexican Baja Brussel Sprouts

Most of the Brussel sprouts, this time of the year come from the Baja region in Mexico. Let's boost immunity with this vitamin C packed dish and kick in a lot of digestive supportive spices. Brussel sprouts are also gently cleansing.

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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 gained popularity in the 13th century in Brussels, Belgium. For the US, most of the Brussel sprouts are grown in the Baja region of Mexico.

As promised, here is our Ayurvedic Mexican Baja Brussel Sprouts recipe.

According to WebMD, “Eating a lot of Brussels sprouts and other cruciferous veggies may help protect against cancers of the stomach, lungs, kidney, breast, bladder, and prostate. Crunchy veggies like Brussels sprouts may also help you stave off other health issues, such as high blood pressure, high cholesterol, heart disease, and diabetes.”

High in vitamin C, the timing of this veggie is perfect for supporting immunity as the respiratory season looms on the horizon.

There are some rather unappealing sprouts in the grocery stores. To experience what this sprout was meant to taste like, visit your local grower’s market now through March. Freshly harvested, on the stock sprouts, are delicious.

Saumya clients, adjust the recipe to fit your custom food program to make this meal maximally supportive.

Ayurvedic tastes that are most balancing for each dosha:

Vata: focus on its best tastes which are sweet, sour and salty. Please cook until very tender to ease digesting. Pitta: focus on its best taste which are sweet, bitter and astringent. Kapha: focus on its best tastes which are pungent, bitter and astingent. Consider some hot chile flakes sprinkled on top. Sweet maple syrup and chile is quite pleasing.

Garnish and tweak the recipe to make it optimally balancing for you.

Ingredients

• 1½ + pounds brussels sprouts, locally grown and on the stock

• ¼ + cup olive oil

• ¾ teaspoon Himalayan pink sea salt

• ¼ teaspoon real black pepper (You know, the kind that tastes like something and has a little bite to it.)

• 1/2 teaspoon chili powder

• 1/2 teaspoon cumin powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon garlic powder

• 1/4 teaspoon smoked paprika

If you're short on time, consider Trader Joe's Taco Seasoning Mix.

Put all of the spices in a bowl and mix until blended.

Instructions

1. Preheat oven to about 375 degrees

2. Remove any discolored leaves and cut the sprouts in half

3. Coat the sprouts in olive oil, real black pepper and salt. Stir well so each chunk is well covered.

4. On a cookie sheet or baking, spread out the sprouts making sure they have a little room around them so they can brown nicely. Caramelizing is key to this dish.

5. Roast for about 15 minutes, watch for the caramelizing as cooking times vary.

6. Rotate the sprouts to get a browning on each side and cook for an additional 30 minutes.

7. Rotate the sprouts and roast another 15 minutes, but keep an eye on things (Total roasting time is about 45 minutes but depending on your oven, pan and altitude, time may vary.)

8. Remove the sprouts from the baking sheet.

9. Sprinkle the seasoning mix the Brussel sprouts. Toss until the sprouts are evenly coated with seasoning.

Here's thee best part, add a fresh squeeze of lime, some chopped cilantro and Cotija cheese. Also consider some finely chooped red onion and for Vata and Kapha, slices of jalapeno.

Want more ideas? Top the sprouts with Mexican crema.

How to make Mexican crema:

• heavy cream

• buttermilk

• fresh lime juice

• salt

Combine 1 cup of heavy cream and 2 tablespoons of buttermilk in a bowl. Put a lid on it and let it sit on the counter for 12-24 hours. Don’t worry about it spoiling – the acid in the mixture prevents it from going bad! It will thicken up nicely.

Now, mix in 1 tablespoon of fresh squeezed lime juice and a pinch or two of Himalayan pink salt. Stir together and drizzle over the sprouts.

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Veena is an organic vertical gardener, Certified Ayurvedic Practitioner, lazy Ayurvedic Chef, meditation teacher and monk.

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

She remains passionate for over 30 years, helping clients feel their best physically, emotionally, and spiritually with Ayurveda. Veena individualizes treatment plans to each person, rather than offering a one-size-fits-all approach.