Brussels Sprouts Hors D’oeuvres

by Dr Jo

4 cups small Brussels sprouts, trimmed and washed (or cauliflower or broccoli florets)

1 cup water

½ cup fresh lemon juice

2 garlic cloves, peeled and crushed

1 bay leaf

1 tablespoon chopped fresh parsley

½ teaspoon each of dried oregano, basil, and thyme

½ teaspoon sea salt (optional)

¼ teaspoon freshly ground pepper

¼ cup olive oil


With a paring knife, score the base of each Brussels sprout with an “X” before steaming.

This facilitates cooking and allows the marinade to penetrate the cooked sprouts. Steam until crisp-tender. Run sprouts quickly under cool water to halt the cooking process, drain, and set aside in a bowl.

Bring remaining ingredients (except olive oil) to a boil in a small saucepan and remove from heat. When mixture cools slightly, add olive oil. Pour marinade over sprouts and refrigerate for 2 hours or more.

Remove from refrigerator 30 minutes before serving to take off the chill. Arrange on a platter and serve with toothpicks.

From Dr. Jo’s Natural Healing Cookbook