Recipe by Gianni #23
From the awesome Reboot Your Life website. Affiliated with Joe Cross from "Sick, Fat and Nearly Dead". If you are, like me, are among those who are seriously questioning the food and lifestyle choices which are producing such negative results, I recommend Joe's movie as a starting point, and the website is loaded with recipes for juicing, and vegetarian meals for those not ready to take the full plunge.
Top Review by Mia in Germany
Wow, this is an awesome way to make brussels sprouts! I followed the recipe to the letter, and it was absolutely delicious. Not sure what a "post-reboot" meal is, but I used the cashews. Clearly one of the best brussels sprouts recipes I've ever had, and I had a lot because They're one of my favourite vegetables! Thanks for sharing this keeper!<br/>Made for Spring PAC 2014
- 2 cups sliced mushrooms
- himalayan salt
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1⁄2 cup cashews (optional for a Post-Reboot meal)
- 3 1⁄2 tablespoons maple syrup
- 1 lb Brussels sprout, sliced into thin ribbons
Directions See How It's Made
- 1.) Sauté mushrooms in skillet with olive oil, garlic, and Himalayan salt over medium heat, about 3 minutes.
- 2.) Add the cashews (only if eating this as a Post-Reboot meal) and 3 tablespoons maple syrup. Continue to sauté, about 3-5 minutes.
- 3.) Remove the mushroom and cashew toss from skillet and set aside.
- 4.) In the same skillet (don’t rinse – the flavors will soak into the Brussels!), add ½ tablespoons maple syrup and turn up to medium/high heat, and add in the Brussels sprouts with Himalayan salt to taste.
- 5.) Cook Brussels sprouts for about 7 minutes, until they reach a golden brown. Stir occasionally, but be sure to allow them to golden by not stirring too often.
- 6.) When Brussels are finished, add them to the mushroom mixture and toss.
- 7.) For a heartier meal, serve with quinoa. (My quinoa looks darker than normal here because I cooked it in vegetable broth vs. water to give it more flavor.).