Wednesday, November 6, 2013

Brussels Sprouts Two Ways

As the months start to cool down, it’s always pleasing to serve warm vegetables. Warming foods does not necessarily mean cooking foods. As long as the food is not over-cooked, the food will still retain most of its nutritional benefits. Fresh food, raw or cooked, is always better then the commercially processed foods that most Westerners consumer on a daily basis. It’s about the quality of the food, how it’s prepared, and how its consumed that matters. So don’t feel guilty if you are consuming a high raw food diet and choose to heat your food once in a while.

I realize I have posted a couple of Brussels sprouts based recipes already this week, but have two more I want to share. These two recipes are simple to make, quick to prepare, warming, and super delicious! Enjoy!

Brussels Sprouts with Pine Nuts.
Ingredients:
1 lb Brussels sprouts (stems removed, and sliced thin)
1/2 tsp sea salt
1/2 cup pine nuts

Preparation:
Lightly steam the Brussels Sprouts as described in the first paragraph of this post. Remove and drain. Place in a bowl and add sea salt and pine nuts. Toss well and serve.


This next dish was actually inspired by a recipe I found in Vegetarian Times’ Healing Foods Cookbook. I slightly changed things up. Hope you like it.

Brussels Sprouts with Cranberries and Walnuts.
Ingredients:
1 lb Brussels sprouts (stems removed, and sliced thin)
1/2 cup walnuts coarsely chopped
1/2 cup dried cranberries chopped
1/2 – 1 tsp sea salt
1/2 tsp garlic powder
1/2 tsp onion powder
2 T (more or less) cold pressed Hemp Oil
1/2 T cold pressed Olive Oil
2-3 drizzles of raw agave nectar (or to taste)

Preparation:
Lightly steam the Brussels sprouts and place in a bowl. Add remaining ingredients and toss well. This dish is a very hearty meal. Try exchanging the walnuts for chopped pecans, or dried apple pieces and raisins in place of the dried cranberries.