Raw Food Recipe Brussel Sprouts and Figs
It all started with a conversation on Facebook. One of my friends asked if anyone had a recipe for brussel sprouts. I love brussel sprouts. I think my love for them started when I used them as Barbie cabbages. I used to beg my mom to give me some so Barbie could cook too. And I am very suggestive. So, when I went to the farmer’s market yesterday, one of my goals was to score some brussel sprouts!
The brussel sprouts that I did find were little bitty ones. Quite cute but very small. They would have made great Barbie cabbages. Raw brussel sprouts can be very bitter so I knew that if I was going to make a raw food recipe with them, I would have to enlist the dehydrator. I made a marinade of olive oil, garlic, a little lemon juice and salt and pepper. I let them sit for a bit, and then popped them in the dehydrator. After about 6 hours they were done.
I also had a box of figs that I had picked up earlier in the day. After tasting the brussel sprouts I decided they were just ok. Something was missing. I looked at the figs and then back at the brussel sprouts. Were the figs the missing piece? I tried it and it was magic. The sweetness of the figs complimented the brussel sprouts beautifully.
If you like this recipe, you may also enjoy:
Brussel Sprouts with Figs
SERVES 4
- 3 cups brussel sprouts, halved (quartered if they are larger)
- 1 cup fresh figs, quartered
- 1/3 cup olive oil
- 1 clove garlic, pressed
- 1 teaspoon lemon juice
- Himalayan Sea Salt (optional, to taste)
- Pepper (optional, to taste)
- Whisk together all ingredients except brussel sprouts and figs to make marinade.
- Add brussel sprouts to marinade. Toss to coat well.
- Place in dehydrator at 115 for 6 hours.
- Remove from dehydrator and mix in quartered figs.
We are on day 11 of the raw food challenge 21. You can still join in! Find it here: Rawmazing Challenge 21 Fall
Roxanne wrote on September 20, 2010
“Barbie cabbages” 🙂
Only Susan would have thought of it. Great recipe! Thank you!
pure2raw twins wrote on September 20, 2010
Love the idea of brussel sprouts and figs together, two of my favorite things at the moment! YUM
Colin Ceres wrote on September 20, 2010
This is a very enlightening post about the humble Brussell Sprout. I only eat spouts a Christmas but only to appease the mothering law. However, from this post I shall try this recipe. I love figs but I feel combining them with sprouts might cause a vapious atmosphere of an unsavoury nature, if you know what I mean.
Faith Lubitz wrote on September 20, 2010
very creative!
janet wrote on September 20, 2010
Oh what a gorgeous picture! It made my mouth water! I would think part of the success of this is to have the smaller brussels sprouts–they wouldn’t be so bitter to start with and then with the marinating & dehydrating you’ve “tenderized” them. The figs are the crowning, and interesting, touch! Thanks for this one, Susan.
Susan wrote on September 20, 2010
Yes…it would be really hard to eat raw brussel sprouts.That is why these are quartered, marinated and also in the dehydrator for at least 6 hours, they get almost a “slow roasted” quality.
nati wrote on September 20, 2010
its really hard to eat raw brusselsprouts….
Jennifer and Jaclyn @ sketch-free vegan wrote on September 20, 2010
Never tried raw brusselsprouts before…however they look delicious!