Brussels sprouts are one of my all-time favorite veggies to
serve. I love to eat them raw, steamed, stove-top heated, and baked. They are delicious
plain, and served with sauces, or mixed with other ingredients too.
Brussels sprouts are rich in vitamin C, and is considered a
cancer-fighting food. It’s loaded with vitamin A, potassium and calcium, and it’s
very high in protein – at least ¼ of the calories are from protein. Brussels
sprouts are also very high in fiber, and a low fat food. “How can you not be in
love with Brussels sprouts”?
This recipe combines one of my favorite dark leafy greens “kale”,
butternut squash, and Brussels sprouts – delish! Here’s the recipe:
Ingredients:
1 bunch Dinosaur kale (stemmed and cut into pieces)
12 oz. (approx.) Brussels
sprouts (ends trimmed, then sliced into pieces)
12 oz. (approx.) butternut squash (peeled, seeded, and cut
into small bite-size cubes)
1/2 cup chopped pecans
1/3 cup mixed dried raisins
1 T cold pressed hemp oil
sea salt to taste
garlic powder to taste
Preparation:
Lightly steam Brussels sprouts and butternut squash till
warm. Remove from heat and drain. Place Brussels sprouts and butternut squash
over top of kale in a bowl and toss. Add hemp oil and spices, and toss again. Add
remaining ingredients and toss well, then serve. Eat this dish warm or cold – it’s
great either way. Storing over night makes it taste even better if you eat it
cold! Enjoy!
