Miso isn’t just for soup, it can give you a deep toned fat free base for many sauces. I love high quality salt that’s full of minerals, but I have to add that by using miso I didn’t have to use any salt. All of my necessary minerals and more were provided by this Hawaiian style bean paste.

Please read entire recipe before starting.  Please always use organic ingredients when possible.

2 Bags Shredded Brussel Sprouts, rinse and put in large pan you can cover (2 10 ounce bags)

Into blender:

• 2 inner bags of “cheaty garlic”, rinsed (the pre-peeled garlic from Trader Joes) (approx. 20 cloves of varying sizes)
• ½ cup of Mellow White Miso (I used Cold Mountain brand), soy based miso, non-gmo
• ½ lemon with peel
• ½-1 tbsp date paste (or just use a medjool date after discarding pit)
• 1 heaping tablespoon Dijon mustard
• ¼ filtered water (just to get blender to spin)
• Spin sauce in blender

Add sauce to Brussels sprouts

Combine, cover and cook for less than 10 minutes…stir often but let them steam under the cover.

(I set a timer for 2 minutes and stir every 2 minutes)

Enjoy!