This recipe is inspired by Dr. Fuhrman's "Spinach and Brussels Sprouts Delight" on page 243 of Eat For Health, Vol. II. My family really likes this one, but there was never enough, so I expanded the recipe and added the red bell peppers, mushroom, and some extra seasoning. I can make it, start to finish, in about 45 minutes.  My brother in law came up with the name, Monkey Head Stew (which is sure to intrigue your kids and/or guests!).

Ingredients:

1 Large Onion

2 Medium or Large Red Bell Peppers

5 or 6 cloves of garlic

2 - 15 oz. Cans of Diced Tomatoes or equivalent amount of fresh tomatoes if available...

2 - 9oz. bags of Spinach (or an equivalent amount of organic "baby" spinach if you can afford it)

1.5 lbs of Brussels Sprouts

8 oz. of fresh mushrooms (or 1 lb. if you really like a lot of mushrooms!)

2 Tablespoons of Dr. Fuhrman's VegiZest

1 Tablespoon of Mrs. Dash

Directions:

Dice onions, peppers, and tomatoes (if using fresh tomatoes). Chop or mince about half of the garlic (more on this below).  Cut up mushrooms as you prefer (I usually cut them up fairly small if I'm using 8 oz., larger if I have 16 oz.).

Wash Brussels Sprouts, cut off stems and any yellowed leaves and cut cross-marks (X) into the base of each sprout to assure it gets tender during the steaming/cooking process.

Steam Brussels Sprouts for about 6 minutes, fanning the lid every two minutes (this supposedly dissipates the sulfur odor that can make them taste bad). Turn off the heat, allowing them to continue to steam, but continue to fan the lid intermittently...

While steaming the sprouts, you can also be water-sauteeing the diced red pepper along with about 1/2 of the onion and garlic in 1/2 cup of distilled water for about 5 minutes or until tender.

Blend the remaining onion and garlic with about 1/4 of your diced tomatoes to release those anti-cancerous properties, per Dr. Fuhrman's recent teleconference (it really tastes good, too!). When the water-sauteed peppers, onion, and garlic are tender, add the blended onion, garlic, and tomatoes to the mix. Continue to add the remainder of the diced tomatoes and the prepared mushrooms to the mix, but try to do this slowly enough that it continues to simmer right along during the process.

Add the VegiZest and Mrs. Dash, then slowly stir in the two bags of spinach.  Resist the temptation to add more liquid--a lot will come out of the spinach and Brussels sprouts!

Once the spinach has cooked down just a bit, add the Brussels sprouts and continue to simmer for 10 minutes, stirring occasionally. Feeds four hungry hombres, or would provide 8 to 10 servings as a side dish.

Dr. Fuhrman's VeggieZest