Plant-Based Chocolate Banana Bread WafflesNovember 30, 2016
Week of November 28th: Feel Good FindsDecember 2, 2016
It’s that time of year! With all the holiday activities and parties coming up, you’re most likely feeling excited and perhaps a tad anxious. Am I right? It’s hard to stick to your health and wellness routines when the wine is flowing and the sugar cookies are everywhere you look. I say, go ahead and indulge (in moderation). Enjoy yourself in the moment but balance the wine and nights of dancing with realistic wellness goals you can achieve. For instance, if you plan on going to town on those holiday Oreos, make sure you eat or drink lots of greens during the day. This Tangerine Tahini Brussels Sprouts Slaw will surely help balance the scales. The recipe is raw, plant-based, sweet, savoury and packed with unique flavour. Brussels sprouts are similar to broccoli in terms of nutritional quality. They’re an excellent source of folic acid, as well as vitamins C and K. They’re also a good source of vitamin B6, potassium and fiber. One cup of brussels sprouts has more than 4 grams of fiber, which will help keep you full longer. You’ll also get another healthy dose of vitamin C with the tangerines, in addtion to healthy fats and protein with the tahini. When in doubt this holiday season, vegetables are always the answer. I hope you’ll enjoy this recipe!
Tangerine Tahini Brussels Sprouts Slaw
A festive recipe that's savoury, sweet and packed with unique flavour.
- 6 cups brussels sprouts, stems removed
- 1 - 2 tangerines, peeled
- 1/4 cup raw pumpkin seeds
- 2 tangerines, peeled and juiced
- 1/2 cup raw tahini
- 2 tbsp coconut aminos/sap or tamari (if you use tamari, add a touch more maple syrup)
- 1 tsp maple syrup
- 2 tsp apple cider vinegar
- 1/4 tsp pink Himalayan salt
- Pinch black pepper
- Shred the brussels sprouts in your food processor using the adjustable slicer blade. This is the easiest way to prepare the brussels sprouts. If you don't have this blade, shred the brussels sprouts by hand using your chef's knife or using a mandolin.
- Remove seeds and juice the tangerines. If you don't juice the tangerines, you can use them whole in the recipe but you will need to strain the dressing using a sieve or nut milk bag.
- In a food processor or high-speed blender, process all ingredients until smooth. Strain the dressing, if necessary.
- Add the dressing to the shredded brussels sprouts and mix well until thoroughly combined.
- Top the salad with tangerine slices and pumpkin seeds. Enjoy immediately!