Posted in DWEH, Lunch, Seasonal, Trending
DON’T WORRY, EAT HAPPY
Let’s all celebrate our new lease on culinary life with seasonal flavors one Provocative Pantry plateful at a time. The sky’s the limit, right? If you approach cooking, eating and entertaining like a new romance–with delight, curiosity and whimsy–it’s bound to be good! Today’s spotlight focuses on nutritionally power-packed recipes that are fast, simple and delicious.
I recently teamed up with world renowned fitness expert and SatiLife founder, Patricia Moreno, to share and create some of my favorite “Real Food Is Love” recipes in her kitchen. During our one-on-one cooking class chit-chat, we covered a lot of ground including questions about metabolism boosters, clean food and proper portions.
With new twists on SUPER foods and SUPER spices from our local SUPER market, Patricia and I whisked, chopped, smiled and laughed together as we nibbled one amazing dish after another including a Shaved Brussels Sprouts Salad with Roasted Hazelnuts and Pecorino recipe below. For more recipes and daily updates, be sure to follow our Facebook, Twitter and Pinterest pages or email email@example.com to schedule your individual phone consultation. New York City slots are going quickly so Don’t Worry, Eat Happy!
Join me in the collective Health IS Wealth momentum and pledge to romance your soul from the inside out:
EAT WELL. FEEL WELL. ENTERTAIN WELL.
Exercise! Breathe Fresh Air! Exhale Sunshine! Listen to INSPIRING TUNES!
Brussels sprouts are quite healthy when they are cooked, but when raw they have even more going for them. They contain sulforaphane, a chemical believed to have anti-cancer properties, as well as high levels of vitamin C, Folate, iron and dietary fiber. A cup of sprouts is just 55 calories and provides 4 grams of filling fiber. Hazelnuts are rich in protein and unsaturated fate. And they contain significant amounts of thiamine and vitamin B6 and other B vitamins.
SHAVED BRUSSELS SPROUTS SALAD WITH PURPLE KALE, TOASTED HAZELNUTS & PECORINO
Prepared in 15 minutes or less.
(Because we LOVE kale, I added 1 cup shredded purple kale)
Preheat the oven to 350°F.
Toast the hazelnuts until browned and fragrant approximately 7 minutes.
Let them cool then rub them between your hands or inside a towel—the friction flakes away most of the skin. Coarsely chop. Set aside.
Trim Brussels sprouts and remove any discolored outer leaves. Shred raw sprouts using a sharp knife, mandolin or food processor (with the slicing blade).
In a large bowl, whisk together the fresh lemon juice, oils, salt and fresh ground pepper to taste.
Toss the shaved Brussels sprouts, toasted hazelnuts and Pecorino into the dressing.
Serve at room temperature. Serve 4-6.
TO CREATE A TEXTURED SALAD, I LIKE TO GRATE HALF THE PECORINO CHEESE AND DICE THE REMAINING HALF. USING HAZELNUT OIL IN THIS RECIPE ENHANCES THE FRAGRANT AROMA AND DEPTH OF OUR TOASTED NUT FLAVOR.