Heathtalks TV Ep. 6 – Outing the Sprout
In this week’s episode of Healthtalks TV, I’m rocking an awesome Brussels sprout salad just in time for a post Spring Carnival cleanse.
These mini cabbages are jam-packed full of sulphurous compounds which help to cleanse the liver and purify the blood. If you hated Brussels sprouts as a kid because your mother over cooked the bajaysus out of them, I can guarantee you’re gonna love this modern twist.
I loved the idea of shaved Brussels sprouts so much that they now appear on my seasonal menus each spring.
I’ve healthed this one up a bit. Let me know if you like it by leaving a comment below.
10 baby organic Brussels sprouts
2 small Lebanese cucumbers
3 shallots
4 tablespoons chopped parsley
1/2 cup assorted sprouts
1/2 cup cooked peas
1/2 cup dehydrated apple
1 tablespoons activated pepitas
Prune dressing
200g pitted prunes
3 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1 lime, zest and juice
200ml Brookfarm lemon myrtle macadamia oil
Black pepper
- Finely shave the Brussels sprouts on a mandolin or as fine as possible using a knife. Slice cucumbers into very thin discs. Peel and finely slice shallots. Add the cucumber, shallots and parsley, sprouts, peas, apple and pepitas to Brussels sprouts and toss well – set aside
- Place prunes in a pot of water and simmer for 10–15 minutes or until completely soft. Once soft, strain the prunes and then puree prunes in a blender with remaining dressing ingredients. Spoon alongside slaw or toss through
