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Italian Brussels Sprouts

Italian Brussels Sprouts
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This Italian Brussels Sprouts recipe is Kaufmann 1 approved.

Kaufmann One





2 tbsp of butter
2 tbsp fresh garlic, chopped
1 yellow onion, finely diced
2-pounds brussels sprouts (large, cut in half)
1-pound diced tomatoes (seeds discarded)
2 tbsp fresh basil
2 cups heavy whipping cream
1 tbsp salt
1 tbsp fresh-ground black pepper


Melt butter in a skillet over medium-low heat. Once melted, add garlic and onions, and sauté until they are golden. Add brussels sprouts and tomatoes and sauté for about 5 minutes. Add basil, heavy cream, salt and pepper and cook until sprouts are tender (about 10 minutes).

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Doug Kaufmann developed his diet after years studying the clinical effects of pathogenic fungi on the body. Fungi and yeasts can become parasitic organisms on and inside our body, causing health problems that can be difficult to diagnose. Learn more about the Kaufmann Diet, change your life and know the cause.

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