Thailand is one of my favorite countries in the world! It helped me cut my teeth, travel-wise, and meet lots of other backpackers I ended up traveling with for portions of my around the world journey. I went back a few years ago to take some Thai vegan cooking classes, as Thai food can easily be molded into plant-based cooking. Another reason I adore it so!!!
So I was really inspired to create my Thai Inspired Brussels Sprouts Recipe. With detoxing power and plant-based protein, you will feel better knowing what is going into your body, and out! ;) And if you want to see more secrets from Thailand, click here!
Whether you’re a novice or a pro, Thai cooking is known for it’s emphasis on lightly prepared dishes with a strong aromatic, spicy edge to it. There is usually at least three to five fundamental taste senses in each dish: sweet, sour, spicy, salty, and bitter.
It’s very veggie-forward, and certain combinations of veggies are used for the different curries, such as the green, red, panang, etc.
Brussels Sprouts Detoxing Power
Brussels sprouts are a great source of plant protein, and I know some plant-based hard core athletes that consume them regularly for this reason. Plus, they are high in vitamin C and minerals. But in order to really benefit, we need to remember to chew brussels sprouts well, since they are fibrous.
Members of the Brassica family, brussels sprouts resemble miniature cabbages, with diameters of about 1 inch and growing in bunches of 20 to 40 on the stem of a plant (which grows as high as three feet tall!). It’s pretty fun to see them at the farmer’s market still on the stalk, so seek them out when you get a chance.
Brussels sprouts have an amazing ability to provide detoxing power and support, of course! There are compounds found in these little cabbages, that are made from glucosinolates—which can activate the enzyme systems in our cells—required for detoxification of cancer-causing substances. Incredible, right?!
It’s time to get ready for this great beauty recipe! Which you can serve as a side or a main dish, along with a salad and some quinoa or brown rice.
Check out the full recipe below…
- 1 pound brussels sprouts, stem trimmed and halved
- 2 tablespoons coconut oil
- 2 garlic cloves, finely minced (Optional, I am not currently eating garlic, read why here)
- 2 teaspoons low sodium tamari (plus more if desired)
- 1 tsp. coconut sugar
- Red pepper flakes, to taste
- Lime juice, to squeeze on right before eating
- Add coconut oil to a large skillet and heat until shimmering.
- Add brussels sprouts, garlic, tamari and coconut sugar to the pan and stir well. Cook over medium heat until brussels are softened to desired level. Add additional tamari or a splash of water if pan becomes too dry.
- Remove from heat and sprinkle with red pepper flakes and squeeze lime juice. Serve immediately.
Let me know what you think and don’t forget to add this recipe to your Dinner Recipes Pinterest Board!
All my love,