Recipe: Eat To Live: Brussels sprouts and spinach

We’re trying recipes from the Eat To Live book by Dr. Joel Fuhrman. This is our second recipe and it’s really good! Wasn’t too hard to make. I bet the left overs will be great too!

Serves 4

1 pound Brussels sprouts, cut into fourths
14 ounces baby spinach
1/4 cup water
4 cloves of garlic, minced
1 small onion, chopped
1 (14.5-ounce) can no- or low-sodium chopped tomatoes
1 tablespoon Dr. Fuhrman’s VegiZest or other no-salt seasoning

Steam the Brussels sprouts and spinach for 8 minutes, or until the Brussels sprouts are almost tender. Meanwhile, heat the water in a large spot and sauté the garlic and onion until the onion is tender, about 5 minutes. Add the Brussels sprouts and spinach, chopped tomatoes, and seasoning. Simmer for 10 minutes. Serve warm

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