Green cruciferous vegetables are the best foods for improving liver conditions. This recipe is a delicious way to eat brussel sprouts and get more vegetables in your diet!
Ingredients:
1 lb fresh brussel sprouts, ends trimmed and cut in half lengthwise
1/4 cup avocado oil (or melted coconut oil)
1/2 cup Bragg's raw apple cider vinegar
2 cloves of garlic, minced
himalayan salt
Instant Pot Directions:
Turn on instant pot to saute and add avocado oil.
When it reads "hot", add in brussel sprouts and saute until browned (about 5 minutes).
Add apple cider vinegar, garlic and himalayan salt and stir.
Put the on the lid and seal the instant pot.
Cook on manual pressure for 4 minutes and release the pressure valve with an oven glove when the timer beeps.
Sprinkle additional himalayan salt to taste and enjoy!!
Oven Directions:
Preheat oven to 450 degrees.
Toss brussel sprouts in avocado oil, salt and garlic.
Place on a baking sheet and bake for 20 minutes until crisp.
Toss in apple cider vinegar while hot and add additional himalayan salt to taste.
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