But this week I wanted to reach beyond my normal comfort zone to get a broader range of vegetables in me. I saw some brussel sprouts on sale this week and it motivated me to create something different.
I'm calling it:
Brussel Sprout Medley with cranberries, diced roasted beets, carrots, goat cheese and sprouted pumpkin seeds!
1 bunch of brussel sprouts (with bottoms cut off, rinsed and cut in half)
4 carrots (peeled and run through the grate attachment on a food processor)
1 bunch of baby beets (roasted whole then peeled and diced)
1 cup of Go Raw Sprouted Pumpkin Seeds
1/2 cup of dried cranberries
1/2 cup of goat cheese
3 diced granny smith apples
1/2 cup Chaffin Family Orchards Olive Oil
1/4 cup lemon juice
1 TBS apple cider vinegar
sea salt/pepper to taste
1 clove garlic crushed
1 tsp paprika
What I did:
- preheat oven to 350 degrees F
- mix brussel sprouts, carrots, apples, cranberries, garlic, sea salt/pepper, paprika in bowl and add lemon juice, apple cider vinegar and olive oil and mix around.
- roast in oven until brussel sprouts and apples are soft and seem "done"... which took me about 20 minutes. Take out of the oven.
- Add diced beets (if you had wanted you could have just diced them very small raw and added them with everything else)
- Add goat cheese and sprouted pumpkin seeds (since pumpkin seeds are sprouted and raw they didn't need the heat)
- Mix together and serve. Also delicious later in the day as a cold salad that has been refrigerated.
I got some of my inspiration for what "goes" well with brussel sprouts from a great book called The Flavor Bible that is a reference book many chefs use to get an idea of flavors that go well together. In addition to great taste, you can also feel good about the powerhouse of nutrition in all these healthy foods.
Brussel sprouts are a great source of folic acid, vitamins C and K and beta-carotene as well as having vitamin B6, thiamine, fiber and potassium. They also contain cancer-fighting phytochemicals. Beets have calcium, iron, vitamin A and C in addition to numerous other health benefits. Pumpkin seeds are a great source of phosphorous, magnesium, iron, manganese, zinc and copper. The sprouting makes the seeds more easily digested and allows your body to use more of the nutrients in the seeds. There are 7 g of protein in 1/4 cup of these nuts.
I enjoyed eating this veggie medley mix all day yesterday and my only regret is that I didn't double the recipe so I'd have had more to eat today!
Also posted at Kelly the Kitchen Kop's Real Food Wednesday