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Easy Esselstyn Diet Recipes with Pictures: Brussels Sprouts with Mushrooms




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Brussels Sprouts with Mushrooms

in Chestnut Sauce


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Fresh Brussels sprouts and chestnuts are traditionally offered only during winter season. However, prepared fully cooked chestnuts can now be obtained all year long through the web by mail order (see Finding Products/Other Groceries) opening the opportunity to make this dinner anytime Brussels sprouts are available.


The meal is a great gustatory treat combining the mild mushrooms with the strongly tasting Brussels sprouts mediated by a rich chestnut sauce. This complementing sauce will make everyone fully appreciate the unique and gorgeous flavor of the Brussels sprouts and forget previously help resentments.

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Getting Started with Cooking


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Getting Started with Cooking



Get in Advance:


1 leek, white and pale parts, coarsely chopped

1 garlic clove, finely chopped

2 Tablespoons Brandy

2 cups of low-sodium vegetable broth

1 bay leaf

1 cup Chestnuts, peeled and cooked, coarsely chopped and divided (1/5 cup of pieces set a side)

of a quarter-teaspoon black pepper

10oz container of Brussels Sprouts (get a stalk because it provides also the small sprouts that have the most tender flavor). Clean and cut length-wise in halves.


10oz package of Bella mushrooms, cleaned and cut in halves

1 cup Brown Basmati Rice Have On Hand:


(Adapted to Esselstyn-like Plant Diet from Chestnut Gravy recipe #6987 at


For 2 (generous)-to 3 Portion (Prep time 60min)


Prepare the soft vegetables

Chop the leek and mince the garlic


Prepare the Chestnut Sauce

In saucepan braise leek over medium heat without fat for 4-5 min

Add garlic and stir until fragrant, 20 sec.

Let cool down and add 2 tablespoons of good brandy

Carefully ignite it. When flames subsided

Add 2 cups of low-sodium broth and deglaze

1 bay leaf

4/5 cup of coarsely chopped chestnuts

Simmer for 3 min stirring often.

Take of heat and let cool down. Remove bay leaf and then, transfer to a blender and puree until smooth. If required add a little vegetable broth for establishing turbulent flow of sauce.

Return to saucepan and season with black pepper.

Cut remaining chestnuts into smaller pieces and stir into pureed gravy.

Add 1 tablespoons of brandy if so desired.

Cover and set aside.


Prepare Brown Basmati Rice

Bring 2 cups of water to a boil

Add 1 cup of Basmati rice

Simmer on very low heat in covered pot for 30-35 min.


Steam Brussels Sprouts and Mushrooms.

Cut and clean sprouts and mushrooms.

Use a steamer and cook first the sprouts for 10 min.

Then, add mushrooms and cook for another 5 min.



Serve with salad, hearty crisp bread and beer or red wine.


Preparing the leeks




Cutting the leeks


Soft vegetables ready for the sauce






Braising the leek and garlic



Flaming the brandy




The ready to use chestnuts


Coarsely chopped chestnuts




Cooked sauce


Sauce readied for pureeing




Using high-speed Nutri-Bullet


Pureed smooth chestnut sauce




Preparing the Brussels sprouts


Adding sprouts to steamer




Preparing the mushrooms


Adding the mushrooms to steaming sprouts



Steamed Brussels sprouts and mushrooms.



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