As the months start to cool down, it’s always pleasing to serve warm vegetables. Warming foods does not necessarily mean cooking foods. As long as the food is not over-cooked, the food will still retain most of its nutritional benefits. Fresh food, raw or cooked, is always better then the commercially processed foods that most Westerners consumer on a daily basis. It’s about the quality of the food, how it’s prepared, and how its consumed that matters. So don’t feel guilty if you are consuming a high raw food diet and choose to heat your food once in a while.
I realize I have posted a couple of Brussels sprouts based recipes already this week, but have two more I want to share. These two recipes are simple to make, quick to prepare, warming, and super delicious! Enjoy!
Brussels Sprouts with Pine Nuts.
Ingredients:
1 lb Brussels sprouts (stems removed, and sliced thin)
1/2 tsp sea salt
1/2 cup pine nuts
Preparation:
Lightly steam the Brussels Sprouts as described in the first paragraph of this post. Remove and drain. Place in a bowl and add sea salt and pine nuts. Toss well and serve.
This next dish was actually inspired by a recipe I found in Vegetarian Times’ Healing Foods Cookbook. I slightly changed things up. Hope you like it.
Brussels Sprouts with Cranberries and Walnuts.
Ingredients:
1 lb Brussels sprouts (stems removed, and sliced thin)
1/2 cup walnuts coarsely chopped
1/2 cup dried cranberries chopped
1/2 – 1 tsp sea salt
1/2 tsp garlic powder
1/2 tsp onion powder
2 T (more or less) cold pressed Hemp Oil
1/2 T cold pressed Olive Oil
2-3 drizzles of raw agave nectar (or to taste)
Preparation:
Lightly steam the Brussels sprouts and place in a bowl. Add remaining ingredients and toss well. This dish is a very hearty meal. Try exchanging the walnuts for chopped pecans, or dried apple pieces and raisins in place of the dried cranberries.
Vega-Riffic Recipes 