Braised Brussels Sprouts with Walnuts and Pomegranate

Instructions

1. In a saucepan gently heat the filtered water with the molasses, sumac and salt. Switch off the heat squeeze in the lemon juice.
2. Sauté the Brussels sprouts with the garlic in oil for about three or four minutes over a medium heat. Place on a warm serving dish.
3. Drizzle onto the Brussels sprouts.
4. Decoratively add the walnuts and pomegranate and serve.

Top tip – soak the walnuts in filtered water for 8 hours, drain and dehydrate for 12 hours to activate the nuts.