Brussels sprouts are one of my all-time favorite veggies to serve. I love to eat them raw, steamed, stove-top heated, and baked. They are delicious plain, and served with sauces, or mixed with other ingredients too.
Brussels sprouts are rich in vitamin C, and 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 a low fat food. “How can you not be in love with Brussels sprouts”?
This recipe combines one of my favorite dark leafy greens “kale”, butternut squash, and Brussels sprouts – delish! Here’s the recipe:
Ingredients:
1 bunch Dinosaur kale (stemmed and cut into pieces)
12 oz. (approx.) Brusselssprouts (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
Preparation:
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!
Vega-Riffic Recipes 