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
INGREDIENTS:
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
DIRECTIONS:
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