Brussels sprouts, apples, nuts

Fall is here, it’s becoming colder and more gray with each day, one loses his or her energy and becomes unable to do anything. So what can you do to force yourself to do something when you feel like doing nothing? That’s a hard question. First of all you should pay attention to your diet. It’s a good idea to provide your body with all essential vitamins and minerals cause during fall we are subject to cold and other nasty diseases, at least before we adjust to lower temperatures. Luckily, there are still a lot of fresh seasonal fruits and vegetables available. My favorite are Brussels sprouts and kale, but also pears, especially those sweet ones and very juicy. And of course apples which are my private top one.

Alright, but which fruits and vegetables shall you choose? How to combine them to get a delicious salad or other dish? This time I picked an idea from (my favorite I guess) cookbook Color Me Vegan which I mentioned before. In color me GREEN section I found a recipe for Brussels sprouts cooked with apples and cashew nuts, a really simple dish, very healthy and surprisingly tasty. Brussels sprouts, as most green vegetables, are rich in iron and some vitamins, especially vitamin C, B1, B2, B5 and folic acid, whereas nuts are rich in magnesium and unsaturated fats.

Ingredients:

  • 2-3 tbsp vegetable oil
  • around 600g Brussels sprouts
  • 1/2 tsp salt
  • 1 large apple
  • 2 garlic cloves
  • 1 tsp maple syrup or agave syrup
  • 50g walnuts or pecans
  • freshly ground black pepper
  • lemon juice from 1/2 lemon
Wash Brussels sprouts, cut along each one and chop. Preheat the oil in a large saucepan, add shredded Brussels sprouts and 1/2 tsp salt and saute for around 10 minutes until vegetables become tender. Slice apples into cubes and add to Brussels sprouts together with chopped garlic and 1 tsp of agave or maple syrup. Saute for 3 more minutes. Finally add chopped and slightly roasted nuts, freshly ground pepper to taste and lemon juice. Serve warm with millet groats or rice, or leave to cool and serve as a side dish or salad.

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