🥬 Shaved Brussels Sprouts Salad
An Early Christmas Present - Massive Discounts On Annual Memberships!
There are a handful of ways to truly enjoy Brussels Sprouts - whole roasted/grilled/pan-fried (fat), steamed (water) and raw (acid). Done right, each of these methods yields a delicious, nutrition-packed dish that makes eating this little brassica a lot more exciting.
I love a good roasted Brussels Sprouts dish. Love Fish in Sydney does amazing Spicy Char-grilled Brussels Sprouts with black beans that I am very close to finessing and will share soon (exciting! because this is a dish that will grace your gatherings and Christmas dinner tables). But roasting, pan-frying and prepping takes some time and has to be done right - like these delicious Chilli Garlic Brussels Sprouts. And quite often, I can be a lazy cook.
So full disclosure - my favourite way to eat Brussels Sprouts is shaved and in a salad. Because it requires no cooking.
My Lemony Shaved Brussels Sprouts Salad is full of texture and incredible savoury-citrusy flavours heightened by the crunch of sweet apple. We had this last night for dinner with grilled protein and it was delicious and satisfying!
I have this beautiful recipe (printable and downloadable) for all members today, further down in the newsletter. But first, an early Christmas present - from me to to you!
🎄 Christmas Comes Early
In the past year, ever since I started my paid newsletters, I have been amazed by your support. I love all your emails telling me about some of my recipes that you try for special occasions, and how you are starting to (effortlessly) eat more veg and fruit every week. It thrills my veg-loving heart and fuels my creative endeavours to bring you more exciting content. And I’ve some very exciting things brewing for next year that I can’t say just yet.
Today, I have a little token of appreciation for you being a part of my little veggie-loving community. Some fabulous discounts and options on ALL ANNUAL MEMBERSHIPS, strictly for a limited time only!
What does an Annual Membership Give you?
Approximately 60-80 Recipes Brand New A Year! (That is a whole new cookbook!)
Weekly Cooking Newsletters filled with veg-inspiration and exclusive new vegetarian recipes developed for the newsletter.
Instant Access to the full “Live More Veg” Archive of Paid Posts & Recipes. Veg cooking techniques, meal prep sessions, veg box inspiration and ideas - all printable and downloadable!
Treat Yourself - For a limited time, get 20% off all new annual memberships. Instant access to the full archive of recipes and 2 years of newsletters PLUS weekly newsletters and new recipes (printable and downloadable) straight to your inbox.
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Group Veg Love! - Are you looking for a cool, fabulous gift idea for a bunch of friends? A gift for everyone in your small business? Or perhaps, a gift for an entire book club/wine club/cooking club/gardening club? I have an amazing 25% off annual group memberships today! This option lets you buy a minimum of 2 annual memberships or a maximum of “as many as you like” and your whole tab is reduced by 25%! Instant access to the full archive of recipes and 2 years of newsletters PLUS weekly newsletters and new recipes (printable and downloadable) straight to the inbox of everyone in the group.
If you love cauliflower, cabbage, broccoli and kale - the most famous of all Brassicas; then adding Brussels sprouts to your weekly cooking roster should be a no-brainer. Punctuated by bitter or mustard-like notes that are the trademark of this genus of plants, Brussels sprouts look like miniature cabbages and are the edible buds of the plant.
In fact, I wanted to share one of my favourite vegetable photos that I shot a few years ago. It sparks many a conversation when displayed. It also shines a light on how the brassicas are similar in form and structure.
So my question to you is,
“How many (kilos!) of Brussels Sprouts do you think there are in this picture? (tell me in the comments below) (or is it even Brussels Sprouts???)
How I Prep & Shave Brussels Sprouts
For shaved Brussels sprouts salad, pick larger buds that you can hold easily and grate on your mandolin or slice thinly with a knife. (I use the Borner brand that I have had for over 20 years)
Wash and pat dry the Brussels sprouts.
Hold the knobbly stalk end and carefully grate on your mandolin.
But if you have nightmares of shaving the tip of your finger on the sharp blade, I have a cool kitchen hack for you that will keep your fingers safe …
