In my family, anything flavored with sesame and ginger is a winner. I use this flavor profile across a large range of cooking applications – from seasonal vegetables to noodles to whole grain bowls, as well as fish (for the fish eaters in my family!). I can pretty much get my kids to eat anything if it tastes anything like Asian food. Even an entire plate of Brussels sprouts.
Lucky for me, it makes it easy for me to make sure we get enough calcium in our diet, especially when we try to minimize the amount of dairy in our diet. We’ve never completely omitted dairy, because let’s face it, cheese and ice cream tastes pretty darn good and I’m a big believer in living life…and enjoying food is a big part of that! Finding the right balance is key and moderation is the way to go.
When people learn we don’t drink cow’s milk, I often get the question, “How do you get enough calcium?”. Sesame seeds are a great source of calcium. Yes, you can get calcium from plants! In fact, plant-based sources of calcium are more bioavailable than animal sources. This means your body can more efficiently use the calcium from plant-based sources. In addition, a diet with excess animal protein can result in calcium loss in urine, which increases calcium needs. If you stick to a predominantly plant-based diet, your dietary calcium requirements are actually lower! Some examples of other great plant-based sources of calcium include kale, bok choy, spinach, almonds, broccoli, legumes and…Brussels sprouts! So skip the glass of cow’s milk, and try a big bowl of this Gingered Sesame Brussels Sprouts instead!
GINGERED BLACK SESAME SEED BRUSSELS SPROUTS
Pairing this dish with brown rice rounds out the meal nicely and tastes delicious too!
- 1 lb Brussels sprouts
- 2 Tbsp extra virgin olive oil
- 1 Tbsp toasted sesame oil
- 2 Tbsp minced ginger
- 2 Tbsp sesame seeds
- 3 Tbsp tamari
Wash Brussels sprouts well and remove any browning leaves. Trim off stem. Thinly slice Brussels sprouts (using a food processor with slicing attachment makes this super fast).
Heat a large skillet over medium heat. Add olive oil and toasted sesame oil. Add minced ginger and cook until ginger slightly browns.
Add Brussels sprouts and cook until tender. Add sesame seeds and tamari. Continue to cook for a couple more minutes, stirring well.