Pecans are a good source of minerals and healthy monounsaturated fats, but the Brussel sprouts are the stars - these cabbage cousins contain lots of choline, necessary for both male and female fertility.
Vg - GF - SF - HA (vegan, gluten-free, soy-free, high-antioxidant)
1 lb./450g Brussels sprouts, cleaned and trimmed
1 fresh rosemary sprig
½ cup/125ml orange juice
2 oz./60g coarsely chopped pecans
Salt and freshly ground white pepper
1. Bring about a cup of water just to boiling in a large saucepan. Add sprouts and rosemary; cover and simmer about 5 minutes or until partially cooked.
2. Remove rosemary; drain sprouts and transfer to a large skillet. Add orange juice and pecans; simmer over medium heat 10-12 minutes, until sprouts are just cooked through and liquid is almost fully reduced, adding salt and pepper to taste. Serve immediately.