This is a post I have borrowed from Dr Jenna Macciochi - an Immunologist specialising in understanding how nutrition and lifestyle interact with the immune system in health and disease. My other hat in life is a Five Element Acupuncturist, so health and the immune system is very important to me and keeping it healthy by eating healthy things is right up my street!
I saw this post for Brussel Sprouts which looked very appealing and I will be trying this one out for Christmas lunch but adding our Fresh Herb Salt as the seasoning as well- Original Italian (a blend of fresh rosemary basil sage garlic & bay in sea salt - to give it that extra yum! This recipe is full of gut-loving fibre plus immune nourishing beta-glutens and Vitamin D in the mushrooms which are perfect to help you keep happy and healthy this winter. Why not give it a go!!
Brussel Sprouts, Wild mushrooms, Original Italian Fresh Herb Salt, Merchant Gourmet Chesnuts, Olive oil.
How to cook: - This could all be pre prepared before so it is ready to go into the oven at the end!
Chop sprouts in half and steam until they are to your liking (slightly undercooked - roughly chop the chestnuts - sauté the mushrooms in a pan with some olive oil and a sprinkling of Original Italian Fresh Herb Salt - drain off any extra liquid if needed - add the sprouts to the pan and mix all together - pop into oven for 20 minutes.