Imaginative kitchen creations and purely sweetened indulgences that inspire my journey and enrich my experience.These dishes are gluten-free and full of flavor, containing natural ingredients and no refined sugar.
Like most people, I tend to become a little leery when I hear the word salad. Many of my past experiences with a few lettuce leaves thrown into a bowl has been a little disappointing, simply because of the soy/sugar/dairy-laden dressings that accompany it or the lack of fresh vegetables I hoped would come with it. Most days, I get the greens I need in my smoothies and fresh-squeezed juice, but some days, dinner calls for a hodgepodge of crisp, freshly-picked, chopped up produce.
This week, I chose brussels sprouts as my base for their anti-inflammatory and cancer fighting effects. For those of you who have never tried this cruciferous vegetable, the flavor is distinct and may take some getting used to, but I've spruced it up with Fuji apples, red onion, fresh ginger root, lemon juice, and hemp seed for explosive zest and unimaginable benefits. I've also added fresh garlic cloves, which help to regulate blood sugar levels, improve cardiovascular health, act as a natural antibiotic, and boost your immune system. The odor can be fierce, so I recommend sharing your garlic-infused dish with your date.
This robust salad is filling and, as most of my meals are, super easy to make. Basically, you chop each ingredient into tiny pieces and throw into a bowl, topping it off with lemon juice and hemp seed. It will last in the fridge up to 3 days and makes a great, nutritious, energy-boosting leftover lunch or dinner side dish.
Brussels Sprouts Salad with Apples & Red Onion
12 brussels sprouts
2 Fuji apples
1/2 red onion
2 cloves garlic
1 inch piece of ginger root
juice of 1/2 lemon
2 tbs. extra virgin olive oil (optional)
pinch of salt & pepper
2 tbs. hemp seed
1. Remove ends of brussels sprouts and sliced into tiny strips. Place in bowl and set aside.
2. Core and peel apple. Dice into tiny pieces. Add to bowl.
3. Peel red onion and chop finely. Add to bowl.
4. Mash garlic clove with a knife, peel, and chop finely or mince. Add to bowl.
5. Peel ginger root, then grate and add to bowl.
6. Add lemon juice, olive oil, salt and pepper. Stir until well combined.