We could all use some more cruciferous vegetables in our diet. Getting more veggies like broccoli, Brussels sprouts, cauliflower, cabbage, kale, and turnips into our diet may reduce cancer risk and have been shown to protect the body from vascular disease. Rich in phytochemicals, vitamins, and minerals, this particular family of vegetable is packed with inflammation-reducing and cancer-fighting nutrients.


But it’s important to note that for many, consuming raw cruciferous veggies may be difficult to digest in the body, especially for those who have any thyroid issues. This cooked Brussels sprouts and cabbage salad is the perfect antidote. Lightly cooked cabbage and shaved Brussels sprouts combine with quinoa, everyone’s favorite super grain, as well as fiber-rich zucchini, protein-packed pumpkin seeds, and a few dried figs for a touch of sweetness.


What are you waiting for, you have to try it!  


brussel sprout  



  • ½ cup cooked quinoa
  • 18 oz. shaved Brussels sprouts (2 + ½ cup)
  • 1 small zucchini - thinly sliced
  • 1 cup shredded cabbage
  • 1 garlic clove - pressed
  • 1 tbsp. coconut oil
  • ¼ tsp. paprika
  • Pinch of chipotle powder
  • Salt and pepper to taste
  • 1.5 tbsp. soy sauce
  • 2 tbsp. pumpkin seeds
  • 3 dried figs - sliced
  • Sprinkle of hemp seeds (optional)



  1. In a large skillet heat up the coconut oil over medium-high heat. Add garlic, Brussels sprouts, zucchini, cabbage, paprika, chipotle, salt and pepper. Cook 4-5 minutes, stirring with a wooden spatula till the veggies begin to soften.
  2. Add the soy sauce and cook for another 3 minutes.   
  3. Stir in the quinoa. Salt and pepper to taste. You may also want to add another splash of soy sauce.
  4. Transfer to a bowl. Top with pumpkin seeds, figs, and hemp seeds.


Serves 2. Enjoy!