1 ½ lbs Brussels sprouts
1 Tbsp coconut oil
1 onion, chopped
1 clove garlic, minced
3 Tbsp pine nuts, or chopped almonds, cashews or walnuts would work.
1 tsp dried oregano
Sea salt and cracked pepper to taste
2 ripe avocados
Juice of ½ lemon
2 Tbsp chopped fresh mint or parsley
Halve the sprouts, unless they are very small. Add them to a small amount of boiling water and cook for 2 minutes, drain and set aside.
Heat the oil. Add the onion, garlic, nuts, oregano, and salt and pepper. Cook over medium heat, stirring often, until onion is soft.
Meanwhile, halve the avocado, removing the pits. Quarter the flesh and remove the peel. Cut into chunks and toss with lemon juice.
Add the sprouts to the onion mixture and cook, stirring for 2 minutes, until hot. Stir in the avocados and mint (or parsley), cook until the avocado is heated and appears creamy.
Hi, I'm Shara Vickers, a Cape Breton-based Nutritional Health and Fitness Specialist. Please have a look around to find out more about my approach to health and the coaching and consulting services I offer to both local and long-distance clients.