Page 38 - Inspire Health March/April 2015
P. 38
recipe
SHREDDED
BRUSSELS SPROUTS
& KALE WITH
By Heather Crosby
One of my favorite quick-and-easy meals
that doesn’t taste quick and easy.
I often use this recipe as a base and toss in
other goodies I have on hand for the week,
like carrots, chickpeas, and zucchini.
INGREDIENTS STEPS
12 Brussels sprouts 1. Wash and slice Brussels sprouts into strips with
3 – 4 large leaves kale, stems removed chef’s knife. If you have a food processor, save time
2 green onions, sliced by running your sprouts through the shredder
1 teaspoon coconut oil blade. Place them in large glass bowl.
2 teaspoons sesame seeds, toasted 2. Roll up kale leaves lengthwise and chiffonade
Pinch black pepper into thin strips.
Sea salt to taste 3. Slice onion and set aside.
— 4. In a small bowl, mix together sauce ingredients.
Miso Dijon Sauce Set aside.
1 tablespoon chickpea miso 5. Heat skillet to medium-high and then add oil.
Place sliced onion, shredded kale, and Brussels
(Any light, soy-free, gluten-free miso will do) sprouts into pan. Sear veggies for 2 – 3 minutes
1 teaspoon Dijon mustard and then stir. Sear another 3 minutes and then stir.
2 teaspoons pure water Repeat one more time and remove from heat.
¼ teaspoon wasabi powder 6. Fold in sauce, top with sesame seeds and
¼ teaspoon dulse flakes pepper. (You can add salt, but you probably won’t
need it thanks to the saltiness of the miso.)
7. Serve warm with cooked brown rice, quinoa,
or buckwheat.
Psst! Add shredded carrots and/or toasted
walnuts to the mix.
4+ SERVINGS
Check out Heather's website,
Yum Universe at yumuniverse.com or buy
her book at inspirehealthmag.com/shop
38 INSPIRE HEALTH March § April 2015
SHREDDED
BRUSSELS SPROUTS
& KALE WITH
By Heather Crosby
One of my favorite quick-and-easy meals
that doesn’t taste quick and easy.
I often use this recipe as a base and toss in
other goodies I have on hand for the week,
like carrots, chickpeas, and zucchini.
INGREDIENTS STEPS
12 Brussels sprouts 1. Wash and slice Brussels sprouts into strips with
3 – 4 large leaves kale, stems removed chef’s knife. If you have a food processor, save time
2 green onions, sliced by running your sprouts through the shredder
1 teaspoon coconut oil blade. Place them in large glass bowl.
2 teaspoons sesame seeds, toasted 2. Roll up kale leaves lengthwise and chiffonade
Pinch black pepper into thin strips.
Sea salt to taste 3. Slice onion and set aside.
— 4. In a small bowl, mix together sauce ingredients.
Miso Dijon Sauce Set aside.
1 tablespoon chickpea miso 5. Heat skillet to medium-high and then add oil.
Place sliced onion, shredded kale, and Brussels
(Any light, soy-free, gluten-free miso will do) sprouts into pan. Sear veggies for 2 – 3 minutes
1 teaspoon Dijon mustard and then stir. Sear another 3 minutes and then stir.
2 teaspoons pure water Repeat one more time and remove from heat.
¼ teaspoon wasabi powder 6. Fold in sauce, top with sesame seeds and
¼ teaspoon dulse flakes pepper. (You can add salt, but you probably won’t
need it thanks to the saltiness of the miso.)
7. Serve warm with cooked brown rice, quinoa,
or buckwheat.
Psst! Add shredded carrots and/or toasted
walnuts to the mix.
4+ SERVINGS
Check out Heather's website,
Yum Universe at yumuniverse.com or buy
her book at inspirehealthmag.com/shop
38 INSPIRE HEALTH March § April 2015
