Over the last few days I’ve had this insatiable desire to eat (strangely enough) Brussels sprouts. So today I finally bought some from my local green grocer and I’m glad I did. I didn’t know that these little guys are packed with so much goodness – rich in vitamins A, C, riboflavin, iron, potassium and fibre; they are part of the cabbage family and boast cancer-inhibiting and immune booster potential. I say bring on the Brussel sprouts! I prepared a simple dinner of fish (coated in lemon juice, rock salt & black pepper, then flash-fried in a little ghee) with steamed Brussel sprouts and cauliflower. The veg were so bright and scrumptious-looking that no sauce was necessary. However, I have been reading so many inspiring whole foods and Macrobiotic books lately that I thought I’d try something new. I’m really enjoying getting creative in the kitchen; I used to be the kind of cook that had to have a recipe and had to follow every instruction down to the last drop. But nowadays I’ve been approaching …