Brussel sprouts
Fancy brussels?

Jump on the first spring harvest and cultivate your liver love through cruciferous dish additions.

‘There’s no need to hate the humble Brussel Sprouts anymore. Paired with delicious bacon and roasted hazelnuts, these sprouts are transformed into a side dish even the toughest critic will love. ‘ Rebecca Coomes

Rebecca Coomes’ recipes are all created to be in alignment with Dr Nirala Jacobi’s Bi-Phasic Diet.  We fully support you to use Rebecca’s recipes as a resource during treatment.  Access all of Rebecca’s recipes to help you to have a smooth and satiated SIBO recovery.

Classification: Phase 1 – semi restricted, GF, LF 

4 serves

Ingredients

  • 2 cups Brussels sprouts, quartered
  • 50g ghee
  • 6 slices free range bacon, free from sugars and nitrates, cubed
  • ¼ cup hazelnuts, roasted, chopped
  • Salt and pepper to taste

Method

Heat the ghee in a non-stick frying pan over a medium heat.  Add the streaky bacon and cook until crispy.

Stir in the Brussels sprouts.  Cook, stirring frequently, until the Brussels sprouts have softened and the bacon and fats have merged nicely into the sprouts.

Stir in the roasted chopped hazelnuts and season with salt and pepper.  Serve immediately.

Note: You can replace the ghee with lard if you can’t tolerate ghee.

About the Author

Rebecca Coomes Headshot

Rebecca Coomes is an author, entrepreneur, passionate foodie and intrepid traveller. She transformed her health after a lifetime of chronic illness, and today guides others on their own path to wellness. She is the founder of The Healthy Gut, a platform where people can learn about gut health and how it is important for a healthy mind and body. Rebecca is also the author of the world’s first cookbooks for people treating Small Intestinal Bacterial Overgrowth (SIBO) and the host of the SIBO cooking show and The Healthy Gut podcast.

Leave a Comment