•1kg Brussels sprouts, trimmed and cut in half
•3/4 cup coarsely chopped almonds
•2 teaspoons chopped fresh sage
•2 tablespoons coconut oil
•3 tablespoons chicken broth
•1/2 teaspoon Himalayan salt
•Freshly ground black pepper to taste
1.Bring a large saucepan of water to a boil and add brussel sprouts. Cook until they turn bright green (six to eight minutes) then drain well.
2.Heat the coconut oil and chicken broth in a large ceramic skillet over medium heat and add the brussel sprouts, almonds and sage. Stir often, until it is heated through (two to four minutes).
3.Season with Himalayan salt and black pepper then serve warm or at room temperature.
This recipe makes 12 servings.