Recipes

‘You Beauty’ Braised Brussel Sprouts

August 10, 2017
RECIPE BELOW
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Brussel sprout haters, LISTEN UP!
.
This dish was just given the thumbs up by a VERY picky eater 
.
Last year, I was enlisted by a private client to create delicious, nutritious meals using "anything but green vegetables."
.
When I delved further (because WTF?!) I was told her seven-year-old son had a strong aversion to foods coloured green 
.
Long story short, no matter what she tried over the years (even dying broccoli & celery purple!) he wouldn't swallow a morsel ‍♂️
.
Out of sheer desperation, she began looking for someone to help - enter ME!
.
So far, in the last 2 months, this little boy has embraced: zucchini, broccoli, celery & spinach.
.
Today, however, was the BEST DAY EVER because I just got the call to say he declared he LOVES CHEF SHINE'S BRUSSEL SPROUTS!
.

.
To say I'm thrilled would be an understatement - I feel as though I've won the lottery.
.
And because I'm on such a natural foods high, I jumped on insta to share this recipe with you, perfect as a side or snack on its own.
.
Obvs, you know how great Brussels are, but just in case:
.
They were initially bred from wild cabbage to improve digestion.
.
Full of vitamins, antioxidants & naturally-occurring sulphur, essential to the functioning of your cardiovascular, muscular & central nervous system.
.
Naturally anti-inflammatory thanks to their glucosinolate & Vitamin K
.
'You Beauty' Brussel Sprouts 
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You need:
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✨500g/1lb brussels sprouts, shaved
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✨1 organic apple, grated
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✨1/4 cup dried, organic currants
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✨2-4 tbs extra virgin olive oil
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✨3 tbs lemon juice
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✨1 tsp garlic powder
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✨1 tablespoon pure date syrup (I used @thedatelady)
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✨½ teaspoon sea salt
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For plant-based parmesan:
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¼ cup shelled pumpkin seeds
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1/4 cup nutritional yeast
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1/4 tsp sea salt
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You do:
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‍Blitz seeds, yeast & salt in a processor. Pulverise & set aside.
.
‍Saute brussels & apple in oil & salt until wilted. Turn off heat & mix in all other ingredients.
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‍Toss to combine & serve topped with plant-based parmesan (optional).
.

Brussel sprout haters, LISTEN UP! This dish was just given the thumbs up by a VERY picky eater! Last year, I was enlisted by a private client to create delicious, nutritious meals using “anything but green vegetables.” When I delved further (because: WTF – ‘what the food?’) I was told her seven-year-old son had a strong aversion to foods coloured green 

Long story short, no matter what she tried over the years (even dying broccoli & celery purple!) he wouldn’t swallow a morsel 🙅🏾‍♂️ Out of sheer desperation, she began looking for someone to help – enter ME! So far, in the last 2 months, this little boy has embraced: zucchini, broccoli, celery & spinach. Today, however, was the BEST DAY EVER because I just got the call to say hedeclared he “LOVES CHEF SHINE’S BRUSSEL SPROUTS!”

To say I’m thrilled would be an understatement – I feel as though I’ve won the lottery. And because I’m on such a natural foods high, I jumped on insta to share this recipe with you, perfect as a side or snack on its own. Obvs, you know how great Brussels are, but just in case:

🌱They were initially bred from wild cabbage to improve digestion.
.
🌱Full of vitamins, antioxidants & naturally-occurring sulphur, essential to the functioning of your cardiovascular, muscular & central nervous system.
.
🌱Naturally anti-inflammatory thanks to their glucosinolate & Vitamin K

‘You Beauty’ Brussel Sprouts 

You need:

500g/1lb brussels sprouts, shaved

1 organic apple, grated

1/4 cup dried, organic currants

2-4 tbs extra virgin olive oil

3 tbs lemon juice

1 tsp garlic powder

1 tablespoon pure date syrup (I used @thedatelady)

½ teaspoon sea salt

For plant-based parmesan:
.
🌱¼ cup shelled pumpkin seeds
.
🌱1/4 cup nutritional yeast
.
🌱1/4 tsp sea salt

You do:

👩🏼‍🍳Blitz seeds, yeast & salt in a processor. Pulverise & set aside.

👩🏼‍🍳Saute brussels & apple in oil & salt until wilted. Turn off heat & mix in all other ingredients.

👩🏼‍🍳Toss to combine & serve topped with plant-based parmesan (optional).

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