3 years ago
Unroasted Brussels Sprouts

From Alissa Cohen’s blog.

When I went to the health food store the other day they had organic baby brussel sprouts. I bought all three bags and came home and made the Unroasted Veg recipe from my new book, Raw Food for Everyone. We used to make these in the restaurant with brussel sprouts, carrots, broccoli, green beans and any other in season vegetables.

So easy! Heres the recipe with pix:

Take the brussel sprouts and cut them in half

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Melt some coconut oil (I put some in a plastic baggie and ran it under hot water)

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Place the brussel sprouts in a bowl with the coconut oil and mix well until they are coated.

Lay the brussel sprouts out on a teflex sheet and sprinkle with sea salt. (I like to sprinkle them with salt after they are on the sheet. If you add it to the mixing bowl it tends to clump)

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They will shrivel up a bit in the dehydrator. I left them the entire day because I like them well done. you can dehydrate them as little or as much as you like. I like them almost crispy on the outside.

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Place them in a bowl and snack on them. Add them to salads or as a side dish. I actually like them much better once they were sitting out and cooled off.

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(Source: )

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Raw Vegan Brussels Sprouts Salad with Orange Chia Vinaigrette

I dislike the lumpy texture that using whole chia seeds in salad dressing gives, so I’d be inclined to either grind the chia in a coffee/spice grinder before adding it to the liquid, or to let it soak & gel up and then whiz it in a blender or mini-processor. YMMV, so it might be worth trying as written to see how you like it.

From Foods for Long Life.

Raw Vegan Brussels Sprouts Salad with Orange Chia Vinaigrette
[makes 4 servings]

2 teaspoons dried chia seeds
¼ cup water
½ teaspoon fresh orange zest
1 tablespoon freshly squeezed orange juice
1 teaspoon extra virgin olive oil
1 tablespoon raw agave nectar
1 tablespoon raw, unfiltered apple cider vinegar
¼ teaspoon sea salt
2 packed cups thinly sliced Brussels sprouts
2 tablespoons sliced almonds
2 tablespoons dried cranberries (or pomegranate seeds)

In a small bowl, mix chia seeds with water and stir well. Stir several more times over the next 30 minutes while the chia seeds absorb the water.

After the chia seeds have formed a gel, add zest, orange juice, olive oil, agave nectar, apple cider vinegar and sea salt and mix thoroughly. (This dressing can be made ahead and refrigerated).

Mix dressing with the thinly sliced Brussels sprouts, almonds and cranberries and serve.

(Source: foodsforlonglife.blogspot.com)

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3 years ago
Winter Sunshine Brussels Sprout Salad

Brussels sprouts are sturdy enough that this salad packs well for lunch, even pre-dressed. If you have a mandoline (which can be found at most of the Asian groceries around here for under $20 — worth checking out) it works really well to slice them. The stems of the sprouts make perfect little handles to hold while slicing.

If you’ve soaked and dehydrated your hazelnuts (filberts), they’ll break in half fairly easily with a little finger pressure. I like to do it that way instead of chopping them because it keeps the size of the pieces a bit evener.

A Raw Right Now original.

Winter Sunshine Brussels Sprout Salad

Ingredients:

2 cups thinly-sliced Brussels sprouts (a little less than 4 ounces/110 g)
4 Tbsp Zesty Citrus-Avocado-Tahini Salad Dressing
2 Tbsp fresh pomegranate arils or dried cranberries
2 Tbsp hazelnut pieces
1 clementine, tangerine, or small orange — peeled, sectioned, and sections cut into bite-sized pieces
1/8 tsp freshly ground black pepper

Directions:

Combine all ingredients and toss well.

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4 years ago
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