2-3 cups of brussels sprouts cut in half

1-2 leeks sliced

1 tsp. of mustard seeds

1 tbs. of coconut oil

½ tsp. of sea salt

1 tsp. of ginger juice (from the freshly squeezed ginger root)


To a frying pan add oil and mustard seeds. Allow them to pop and infuse into the oil. Add the brussels sprouts and some water to cook. When partially softened add sliced leeks and sea salt. Cover and let simmer on low flame for about 7 minutes. Turn the heat off. During this time, use a garlic press to squeeze out the juice from the fresh ginger and drizzle this over the above mixture.

Serve and enjoy!

Note: This dish may be too heating for Pitta predominant types. Instead of ginger, use fenugreek. In addition to mustard seeds, add coriander and fennel seeds.