1-1/2 cups water
1 package shaved Brussels sprouts (12 oz, washed)
1/4 cup grapeseed oil or butter
1/4 cup chopped onion
1/4 cup Macadamia nuts
4 garlic bulbs, minced
Salt & Pepper to taste
Pour water into cooking pot with Brussels sprouts and cook (covered) until they are tender, about 15 minutes on low. Remove cover, and allow some of the water to boil off. I use a small Dutch oven type of pot (similar to Le Crueset) which is a coated cast iron pot. Push the tender Brussels sprouts off to the side, and add oil (or butter) to the pot. Stir in the onions, garlic, and Macadamia nuts. Simmer for 3 minutes and mix everything together, then add your feta cheese. Cover for a minute to melt the cheese, or stir it in. Serve warm. This goes great with anything; it could be a side dish, or the main event!
Suzy Cohen, has been a licensed pharmacist for over 30 years and believes the best approach to chronic illness is a combination of natural medicine and conventional. She founded her own dietary supplement company specializing in custom-formulas, some of which have patents. With a special focus on functional medicine, thyroid health and drug nutrient depletion, Suzy is the author of several related books including Thyroid Healthy, Drug Muggers, Diabetes Without Drugs, and a nationally syndicated column.