Say Goodbye to 2012 with Some Holiday Greensby Elise Museles
Thank you for opening your minds and making rainbows on your plates (focusing on green, of course). Thank you for taking the time to cook, then sit and savor your meals. Thank you for embracing the truth that we’re not perfect and that no one perfect diet exists. Thank you for learning to let go and welcoming the universe to unfold as it may. Thank you for helping create the new Kale & Chocolate Manifesto to guide you. And, thank you for reading and commenting almost weekly.
I wish you all a new year filled with even more nutritious and delicious days and the strength to live with an open mind and open heart always. May you ring in the New Year with lots of love, laughter and sustainable New Year’s Resolutions.
Here’s just one last recipe to share and enjoy as we say goodbye to 2012.
This is hands down one of my absolute holiday favorites. (Some of you may have seen this before, so this can serve as your gentle reminder because it’s really good!) I make this whenever we have a crowd this time of year, and it’s always a hit. Although Brussels sprouts can be a powerful vegetable that you either love or hate, you can hardly tell that you’re eating this sometimes unpopular veggie when it is served sliced into fine strips. The sweetness of the dates and the crunch of the almonds really help dull the potent Brussels sprouts. From my holiday table to yours…
Sliced Brussels Sprouts with Dates & Slivered Almonds
You turned your nose up at these as a kid. Now, it’s time to make amends and enjoy this close relative to cabbage. Did you know that Brussels sprouts are loaded with a hefty dose of vitamin K, which helps with calcium absorption? Slice and sauté these babies, and then mix with shallots, dates and slivered almonds for a winning combination.
1 pound Brussels sprouts, cored and sliced
2 large shallots, minced
2 tablespoons olive oil
1/4 cup slivered almonds, toasted
1/4 cup Medjool dates, pitted and chopped
1/2 lemon (include both juice and zest)
Sea salt and pepper to taste
In large pan, add one tablespoon of olive oil and sauté shallots until golden brown, about 2-3 minutes. Remove the shallots and add remaining olive oil and cook the sliced Brussels sprouts until slightly browned, about 4-5 minutes. Season with salt and pepper. Mix the cooked shallots into the sprouts. Add in the lemon juice and lemon zest. Next, toss in the toasted slivered almonds and chopped dates.
Question of the day: What are some of your healthy traditions (food, fun, conversation) that make it to your table year after year? Inspire us below.