Brussels Sprouts (Roasted or Steamed)

For the dressing:

• 1 tsp olive oil
• 1 tsp water
• 1 TBS apple cider vinegar
• 1 TBS tamari
• 1 TBS nutritional yeast
• 1 TBS tahini or almond butter

Place all ingredients in a mug and whisk until well combined.

For the base:

• 4-5 leaves dino kale, large stems removed, cut into thin strips
• 1 tsp olive oil
• 1 tsp fresh lemon juice
• 1/8 tsp sea salt

Optional: ½ cup sprouted or cooked quinoa

Place sliced kale in a shallow bowl and sprinkle on oil, juice and salt.  Massage liquid into kale to soften.  Mix in quinoa if using.

For the toppings:

• 1 carrot, peeled and diced
• ½ red bell pepper, thinly sliced 
• 1 endive bulb thinly sliced lengthwise
• ¼ - ½ avocado, cubed

top with 1 TBS hemp seeds

To assemble:  Place kale and quinoa in a large, shallow bowl.  Arrange toppings as desired and drizzle with dressing.

Adapted from Raw-Vitalize by Mia Kirk White and Mimi Kirk

Featured Nutrient:

Nutrient:

Glucosinolates

Glu-whats??

I’m so glad you asked!

Glucosinolates are sulfur-containing chemicals found in cruciferous vegetables that are responsible for the strong, distinctive aroma of vegetables such as broccoli, Brussels sprouts and cabbage.

Glucosinolates from cruciferous vegetables appear to play a role in reducing inflammation plus reducing the risk of bladder, breast, colon, liver, lung, and stomach cancer.

In addition to these compelling benefits, cruciferous vegetables are also rich in beta-carotene, vitamins C, E, and K, folate, calcium, iron and fiber.  

It is recommended that we eat one serving of cruciferous veggies every day.  Not into Brussels sprouts?  Here is a complete list of vegetables in the cruciferous super-veggie family:

• Arugula 
• Bok choy  
• Broccoli 
• Brussels sprouts
• Cabbage 
• Cauliflower 
• Collard greens
• Horseradish
• Kale  
• Radishes
• Rutabaga
• Turnips
• Watercress
• Wasabi