From Cooking to Heal: Cookbook with DVD by Julie Matthews
To make Low Oxalate Diet, avoid pecans.
Eliminate the nuts to make nut-free, low salicylate, amine and glutamate, and autoimmune paleo compliant. Also use a compliant oil for low salicylate, amine, and glutamate, such as sunflower or ricebran oil.
1 – 1½ lb Brussels sprouts
Optional: ½ cup pecans or other nuts
Wash Brussels sprouts and cut off bottom and peel off a leaf or two if needed. Dump sprouts in food processor and pulse briefly into a confetti texture, not too minced. Dump out finished sprouts and hand chop or repulse remaining sprouts.
Dice onions and sauté in pan for 2-5 minutes and begin to caramelize onions. Add salt. Before onions are caramelized, add chopped Brussels sprouts (and optional nuts) to onions. Cook for 5 minutes or until Brussels sprouts and onion are ready.
* In this particular photograph of the Brussels sprouts in the pan, I also added in Lacinato Kale the last few minutes of cooking, and chopped the Brussels Sprouts in chunks rather than shredded.