Raw Brussels Sprouts with Apple, Hazelnut and Maple Salad
Things have been very interesting around here since I started adding recipes for cooked food to the website. As you can imagine, a few people were “horrified” and didn’t hesitate to let me know. Luckily many of you have been wonderfully supportive and are enjoying the cooked recipes, too. I love hearing your thoughts and simply love it when you leave comments!
I have never promoted a 100% raw diet. I am a “high raw” fan. Probably a “medium raw” fan in the winter (grin). And after learning so much about cooking plant based meals after taking the Rouxbe Professional Plant Based Cooking Course (I know I sound like a commercial, but I truly think it is a fantastic course) I wanted to share the recipes I have been creating for healthy, plant-based (vegan) cooked food, too.
If I told you what my heart wants to say, I would let you know that first and foremost, I want to bring you delicious, healthy recipes. Meals that make you feel good, and fill your body with nutrients. Meals that help the planet and spare the animals. Meals that help improve the quality of your life by improving the quality of your health. That is what I want to do.
So, if you are one of our raw fans, don’t despair. There will be plenty of raw recipes coming at you. You can click on the recipe index tab and find over 350 raw recipes! And if you are one of our cooked fans, thank you for all your support! I am very happy that you are enjoying the new recipe category. We are going to start filing out the natural beauty recipes category very soon.
Raw Brussels Sprouts with Apple, Hazelnut and Maple
The inspiration for my recipes comes from many sources. Today’s recipe inspiration came from having a surplus of brussels sprouts in my fridge. I have been a fan of brussels sprouts for years. I remember using them as a little girl as cabbages for my Barbies! They are a love them, hate them kind of veggie but these days, it seems like more people are loving them.
I started out to create a recipe for brussels sprouts chips. Knowing that apples, hazelnuts and maple are all flavor friends, I started chopping and throwing everything together in a bowl.
Love for Brussels Sprouts!
Kale is out and brussels sprouts are in! Haven’t you heard? Well, in my kitchen kale is still in because I love it and really don’t care about the latest food trends. But brussels sprouts are in too! They have been a favorite of mine for years and I am glad they are finally getting their nutritional due. Here’s why I love them:
- They have cholesterol lowering properties. Interestingly, even though raw brussels sprouts have this property, steamed brussels sprouts are actually a little better at performing this function.
- Brussels sprouts can protect our DNA.
- They are at the top of the cruciferous vegetable list, touting more benefits than any other.
- They protect us from cancer.
Learn more about the wonderful benefits of brussels sprouts here: Brussels Sprouts
For a great video on Anti-Cancer Veggies, click here: Anti-Cancer Vegetables
- 4 cups thinly sliced (1/8-inch) brussels sprouts
- 1 apple, diced (1/4 inch dice)
- 1/2 cup hazelnuts, coarsely chopped
- 1 tablespoon low-sodium tamari (or coconut aminos)
- 2 tablespoons pure maple syrup (not raw)
- 1/2 lemon, juice from
- 1 teaspoon dry mustard powder
- himalayan salt and pepper to taste
- Place brussels sprouts, apple and hazelnuts in a bowl. Toss to combine.
- Whisk together tamari, maple syrup, lemon juice and mustard powder.
- Pour over brussels sprouts, toss to coat and add salt and pepper to taste.
Note: if you don’t want to eat the brussels sprouts raw, you can briefly steam them. Make sure they are still crunchy. Refrigerate to cool before starting recipe.