Brussel Sprouts and Kale with Butternut Squash

Tonight’s dinner was a delicious and simple vegan dish. I did slightly steam the Brussels sprouts and butternut squash – but not enough to overcook, only to warm. It was so delicious, warming, and filling, that I’m still full as I write this blog several hours later!

You know how crazy I am about kale – well lately I’ve been head-over-heels over Brussels sprouts! After all, Brussels sprouts are rich in vitamin C, 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 is considered a low fat food. How can you not be in love with Brussels sprouts?

So, I decided to pair up my two favorite veggies – kale and Brussels sprouts. I added some delicious butternut squash, a few other goodies, and “Oohala! The perfect meal!” Try it for yourself!!!

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

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!


Tomorrow night I plan to post my recipe for Sweet and Creamy Avocado Pie. So stop by again tomorrow! Peace!:)

3 thoughts on “Brussel Sprouts and Kale with Butternut Squash

  1. How did you go about steaming these to receive maximum enzymes/nutrients? Did you use the stove, a microwave steamer? And approx. how long did you steam them for? I am a high raw foodist and I would love to eat squash, brussels, etc, but I am too timid to try steaming them for the sake of their nutrients.

    1. I heated a pan with water till almost a boil. Removed from heat and let it sit slightly. Then I added the veggies and closed the lid and just let it sit in a steam bath for a few minutes. Only enough to brighten the color. Removed and immediately dumped it over the kale and mixed. The veggies aren’t hot at all on the inside – barely warm. But it’s enough to make them a little tender. You don’t have to steam them. You could probably sit them in water and then place them in the dehydrator for a bit, but watch them so they don’t dry out. Or don’t at all. I just find them easier to digest they way I did it. Hope this helps. Peace!:)

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