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Toasted Coconut Brussels

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FIRE  -  Julie Johnson Bear Don’t Walk / Eastern Nutrition / Fall 2013

Toasted Coconut Brussels adapted from How Sweet It Is

1 lb brussels sprouts, quartered

1 1/2 Tbsp coconut oil, melted

1/4 tsp salt

1/8 tsp pepper

pinch of nutmeg

2 Tbsp unsweetened coconut, shredded


Preheat oven to 400 F. Spray a baking sheet with non-stick cooking spray.

Add quartered brussels sprouts to a bowl and drizzle with coconut oil and toss to coat. Sprinkle

with salt, pepper, and nutmeg; toss. Sprinkle with coconut flakes.

Bake for 20-30 minutes until tender and beginning to brown. Serve immediately.

Yield: 4 servings (about 2/3 cup each).

Nutrition Information (per serving): 108 calories; 7 g. fat; 0 mg. cholesterol; 144 mg. sodium; 9.8

g. carbohydrate; 3.5 g. fiber; 3 g. protein

Result: Nutty and buttery with a touch of coconut flavor. These are a fun twist on your average

roasted brussels sprout recipe. Simple to make, healthy, and sure to please any brussels sprout

and coconut-lover! Enjoy!

Pattern: Clear heart fire, calm shen, connect heart and kidneys, clear SI fire

Recipe analysis:

Brussels sprouts: Bitter, clears heat

Coconut: Sweet, generates fluids, clears heat

Coconut oil: moistening, cooling

Nutmeg: warming, acrid, astringent: opens orifices by its acrid nature, but preserves fluids w /


This would be a good calming dish for a patient with heart or SI fire. It is bitter and sweet, so it

would calm the shen (with sweet) while draining heat. Because the Brussels sprouts are bitter,

they also tonify the Kidneys, this, combined with the bitter clearing heat from the heart, helps the

heart and kidney to communicate. The coconut ties it all up with a sweet shen-calming bow.


Categories: Bi Syndrome Cold, Cold in the Lower Jiao, Cold in the Middle Jiao, Large Intestine Qi Stagnation, Qi Stagnation, Side Dishes, Skin Problems, Spleen Damp Cold, Spleen Yang Vacuity, Stomach Cold, Vegetarian, Wei Qi Vacuity

Preparation time: 20 mins

Serves: 4


1 pound Brussels sprouts

1 carrot

1 leek

2 TBS butter

3 TBS creamed horseradish

1 TBS cider vinegar

1 tsp dill weed



Handful chopped walnuts


Roughly chop and steam the vegetables until tender.  The Brussels sprouts are best cooked whole with a cross-nicked into the base to help them cook all the way through.  While the vegetables are steaming, melt the butter in a pan and add all the other ingredients, cooking gently for a minute or two.  Serve the sauce poured over the vegetables and top with lightly toasted walnuts.


Brussels sprouts  warming, anti cancer, improve immune function, benefit skin, improve digestion and bowel movements

Carrot- clear heat, detoxifies, strengthens all organs, benefits eyes

Leek  promotes sweating, resolves phlegm, diuretic

Butter – warm, sweet

Horseradish  pungent, heating, moving

Cider vinegar  heating, moving

Dill weed  offsets the harsh warming aspect

Salt – cold, salty, slightly sweet, harmonize and promotes digestion, strengthens kidney, fortifies bones, tendons, and teeth, brightens eyes, detoxifies, used as a natural preservative

Pepper hot, pungent, pushes downward, warms the internal regions, affects the stomach and large intestines

Walnuts  slightly warm, Tonifies kidney, strengthens back, astringes lung, relieves asthma, lubricates intestines, aids with erratic or rebellious qi; reduces cholesterol


This is a good dish for yang deficiency and for stagnation.  Brussels sprouts and leeks are warming vegetables. The pungent horseradish and cider vinegar increases the dish’s heating and moving nature.  The dill offsets the warming.In serious conditions of dampness, olive oil can be substituted for the butter.