Brussels Sprouts with Pistachio and Lemon
I love this winter recipe from my annual 21-Day Winter Total Body Reset program, which serves four and is aimed at reducing inflammation, shedding unwanted weight and boosting your energy.
HERE'S WHAT YOU NEED: [Serves 4]
2 tablespoons extra virgin olive oil
3⁄4 cup shelled pistachios
Zest and juice from one lemon
16 large Brussels sprouts, leaves separated from the core
Cut the end of the sprout off and peel leaves off
Salt and pepper to taste1 tablespoon coconut oil
WHAT YOU NEED TO DO:
Heat oil in a large wok or skillet over medium – high heat. Add pistachios and lemon zest and sauté for one minute. Add Brussels leaves and toss until bright green but still crisp, about 5 minutes. Squeeze lemon juice over the leaves and season with salt and pepper.