I LOVE brussels. I think they are the most loved of all veggies in our home so we make them quite a bit. I get bored just roasting them. But don’t get me wrong they are SO good like that too. Its funny I used to HATE them as a child and young adult.  I was brave enough to try them again and the angels sang! I realized that the ones I ate growing up were in a can and boiled… BLECH. No wonder they were gross.

This recipe started off just basic. Here is what you will need;


November 7, 2016


  • 3-4 cups of brussel sprouts
  • 2 Tablespoons of Olive Oil
  • 1/4 cup of wolfberries
  • 1 2 oz packet of Ningxia Red
  • 2 drops of YL grapefruit Vitality Essential Oil
  • 1 Clove of Garlic
  • 2 tablespoons of hemp seeds
  • One teaspoon of Braggs Apple Cider Vinegar
  • salt and pepper to taste
  • Step 1 Cut the brown tips off of each one and then slice them in half. Toss them in olive oil and a little salt and pepper and lay them in a sheet pan. Roast them on 400 for about 20 minutes making sure that they are crisp on the outside. All ovens vary so you may have to roast them a little longer. Just keep your eye on them.
  • Step 2 While they are Roasting you are going to put 1/4 of a cup of dried wolfberries in a 2oz packet of Ningxia Red ( our antioxidant super food drink). This will rehydrate the berries and make them pop. In another small dish mix 2 tablespoons of Olive Oil, one capful of Braggs Apple Cider Vinegar, 2 drops of Grapefruit Vitality Essential Oil, and one clove of garlic finely chopped. Sprinkle in some Himalayan Sea salt and mix with a fork.
  • Step 3 After the brussel sprouts are done, Combine the wolfberries and the olive oil mixture together and whisk with a fork. Place the brussels in a small skillet and add the wolf berry vinaigrette mixture to the skillet. Top with raw hemp seeds. Warm for a few minutes until heated thoroughly and the liquid has reduced.
  • Step 4 Serve Immediately.


Optional; We have a nut allergy in our home, but if we didn’t I would have TOTALLY added some walnuts or pecans to the skillet. That just sounds delicious.

I served this with Baked Cod that had been coated in gluten free bread crumbs. It was great!