It’s not just for taste alone that cumin has made it into the stellar ranks of Indian, Middle Eastern and Mexican cooking. Although cumin seeds look rather unassuming, this delicious spice packs an antioxidant punch and has anti carcinogenic compounds that have been shown to protect against stomach and liver cancer. Cumin seeds have traditionally been used to heal the digestive system, and scientific research is beginning to confirm cumin’s traditional reputation. Research has shown that cumin may stimulate the secretion of pancreatic enzymes, compounds necessary for proper digestion and nutrient assimilation.
If you are struggling with digestive problems or want to ward off cancer, try incorporating more cumin seeds into your life. They will no only benefit your health, but also make your food taste delicious!
- 1 pound organic Brussels sprouts, washed and sliced
- 2 Tbsp ghee or duck fat, melted
- 1 Tbsp cumin
- 1 Tbsp finely chopped ginger
- 1 tsp sea salt ( I like Redmond Real Salt)
- 1/2 cup fresh mint, chopped
- 1/2 lime, juiced
- Preheat oven to 400F.
- Gather a large mixing bowl and cover Brussels sprouts with ghee or duck fat, ginger, cumin, and sea salt.
- Line a baking tray with parchment paper and scatter Brussels sprouts evenly on your tray.
- Roast for 30 min or until golden brown.
- Remove from oven and top with fresh mint and a drizzle of lime juice.
- Serve with your favourite protein and enjoy!
Justine Stenger studied nutrition and physical education at the University Of Alberta. She graduated in 2008 and went on to complete a Holistic Nutrition and Therapeutic Chef Certification at Bauman College in Boulder, Colorado. She has completed her Functional Medicine training with The Institute For Functional Medicine, is a Bredesen Trained Practitioner, GAPS Practitioner, Certified Gluten Practitioner, and is a Certified Functional Medicine Health Coach through The Institute For Functional Medicine.