Stephanie Achar Recipe: Raw Brussels Sprouts With Artichokes And Parmesan
Move over kale and avocado - there's a new superfood this winter. Fall in love with Brussels sprouts with the raw salad recipe by Culture Whisper food writer Stephanie Achar
Stephanie Achar Recipe: Raw Brussels Sprouts With Artichokes And Parmesan
Banish thoughts of soggy Christmas dinners, this raw Brussels sprouts salad recipe from Culture Whisper food writer Stephanie Achar unleashes all the flavour and goodness of our most unsung vegetable.
RAW BRUSSELS SPROUTS WITH ARTICHOKES AND PARMESAN
Who likes Brussels sprouts? I certainly wasn't a big fan until I tried them raw. They taste amazing with no bitterness when uncooked. This salad is packed with fibre, lots of antioxidants including vitamins C, E, A, K and plenty of minerals. What's not to like?
INGREDIENTS
For the salad:
500 grams Brussels sprouts
2 artichokes
shredded Parmesan
For the dressing:
4 tbsp olive oil
2 tbsp apple cider vinegar
sea salt
pepper
METHOD
Blend the Brussels sprouts with a food processor or chop into very thin slices.
Steam the artichokes for 25-35 minutes (or, if you're pressed for time, use good quality artichokes from a jar). Chop them up and mix with shredded Parmesan and the raw Brussels sprouts.
Make a dressing by mixing 4 tbsp of olive oil with 2 tbsp of apple cider vinegar and sea salt and pepper. Combine all and enjoy!
vegetarian; vegan; free from gluten, dairy and refined sugar
Stéphanie Achar: Simple and Healthy
Stéphanie Achar is a qualified nutritional therapist and health coach based in South West London. She is collaborating with Culture Whisper to create a series of seasonal, wholesome and nutritionally balanced recipes.
Find more recipes or book a free nutrition consultation with Stéphanie on her website, www.simpleandhealthy.com
RAW BRUSSELS SPROUTS WITH ARTICHOKES AND PARMESAN
Who likes Brussels sprouts? I certainly wasn't a big fan until I tried them raw. They taste amazing with no bitterness when uncooked. This salad is packed with fibre, lots of antioxidants including vitamins C, E, A, K and plenty of minerals. What's not to like?
INGREDIENTS
For the salad:
500 grams Brussels sprouts
2 artichokes
shredded Parmesan
For the dressing:
4 tbsp olive oil
2 tbsp apple cider vinegar
sea salt
pepper
METHOD
Blend the Brussels sprouts with a food processor or chop into very thin slices.
Steam the artichokes for 25-35 minutes (or, if you're pressed for time, use good quality artichokes from a jar). Chop them up and mix with shredded Parmesan and the raw Brussels sprouts.
Make a dressing by mixing 4 tbsp of olive oil with 2 tbsp of apple cider vinegar and sea salt and pepper. Combine all and enjoy!
vegetarian; vegan; free from gluten, dairy and refined sugar
Stéphanie Achar: Simple and Healthy
Stéphanie Achar is a qualified nutritional therapist and health coach based in South West London. She is collaborating with Culture Whisper to create a series of seasonal, wholesome and nutritionally balanced recipes.
Find more recipes or book a free nutrition consultation with Stéphanie on her website, www.simpleandhealthy.com
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