food for the mind

In the Kitchen

Brussel Sprouts with Apple and Pine Nuts


  • 3 cups of Brussel sprouts, quartered
  • 1 tsp of coconut oil
  • 1 apple, chopped
  • sea salt
  • 1/4 cup of water
  • 1 tbl pine nuts, toasted
  • baked tofu (optional)


In a hot skillet, melt 1 tsp of coconut oil. Add quartered Brussel sprouts and cook for 3 mins. Add chopped apple. Add 1/4 cup of water, place a lid over the skillet and steam Brussel sprouts and apple for several minutes.  Add toasted pine nuts and sea salt, and cook for another minute or two until the sprouts are bright green and the apple is soft.

Remove from heat and enjoy immediately (cold Brussel sprouts aren’t pleasant).

Option – add baked tofu to make a complete meal.

Tip – while cooking the Brussel sprouts, lightly toast the pine nuts in another frying pan.


Candle-lit yoga, a soak in the tub and comfort food.  Everything that a Sunday night should entail. Except, the comfort food is not mac and cheese (even if it is truffle infused) nor is it gluten-free pizza. It’s a one skillet dish that requires no thought and takes less than 7 minutes to create.

Simply toss chopped Brussel sprouts and apple in a skillet, add toasted pine-nuts and, volia, you have your meal. Perfect for a kitchen-lazy New Yorker; impressing friends on a detox or entertaining a vegan.

Brussel sprouts are the ultimate detox food.  They up-regulate your phase 2 liver detoxification pathways and help synthesize your body’s most abundant antioxidant, glutathione. They are also rich in omega 3’s. Apples contain quercetin, a phytonutrient that has both anti-inflammatory and antioxidant properties.  The pectin in apple helps to bind and eliminate toxins from the body.  Pine nuts are rich in pinolenic acid which acts as a natural appetite suppressant.

Brussel sprouts and apples are at the start of their season now and are wonderfully grassy and crisp. If you associate Brussel sprouts with a sulfur pungency, it’s time to try them again.  The sulfur emanates from over-cooking old Brussel sprouts.  Keep this dish fresh and lightly cooked and I’m sure it will become one of your Fall staples.




Photo Credit: Hedi Swanson - 101cookbooks

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