Broccoli and Brussels Sprout Slaw
This is a great snack for after school or work; it’s low in calories, high in flavour, plus it’s a wonderful way to eat broccoli and its cruciferous buddy Brussels sprouts more often.
1 medium bunch organic broccoli
1 cup (250 mL) Brussels sprouts
1/2 medium organic red onion
1 organic red pepper
1 organic orange pepper
2 medium organic carrots
1/2 cup (125 mL) apple cider vinegar
2 Tbsp (30 mL) cold pressed extra- virgin olive oil
1 tsp (5 mL) grainy Dijon mustard
1 tsp (5 mL) honey
To make your life easier, you really need to make this with a food processor. If you don’t own one, either thinly slice or grate the veggies, ask for a food processor as a gift, or run out and buy one today. It’s one of my favourite toys in the kitchen.
Let’s assume you own a food processor: using the thinnest slicing attachment, slice broccoli, Brussels sprouts, red onion, and peppers. Place sliced veggies into large bowl.
Change to the grater attachment and grate carrots. Add to the other veggies.
Whisk together apple cider vinegar, oil, Dijon, and honey. Pour over veggies and toss well.
Store covered in fridge for up to 4 days.
Makes 8 - 1 cup (250 mL) servings.
Nutrition information: Each 1 cup (250 mL) serving contains: 71 calories; 2 g protein; 3.6 g total fat (0.5 g sat fat, 0 g trans fat); 9 g carbohydrates; 2.8 g fibre; 33 mg sodium
source: "Little Green Giant", from alive #306, April 2008
Broccoli and Brussels Sprout Slaw
Directions
Mairlyn Smith, PHEc
Mairlyn Smith, PHEc, is a professional home economist, Second City Alumnus, cookbook author, freelance writer, and mom.
READ THIS NEXT
SEE MORE »
Arugula Salad with Roasted Delicata Squash, Pomegranate Molasses, and Pine Nuts
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Cardamom and Ginger Scented Farro Breakfast Porridge
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Chocolate and Orange Chickpea Pudding
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Sorghum Tabbouleh with Kale and Navy Beans
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.