Don’t like Brussel sprouts? You might just change your mind after testing these little morsels of yumminess. “Maple- glazing” a strong flavored vegetable like Brussel sprouts is a great way to introduce them to a reluctant eater, because the light sweetness helps to balance the sharp flavor.
1 tsp soy sauce (gluten-free if needed), or a pinch of salt
2 Tbsp slivered almonds (optional)
Directions:
Preheat oven to 425F.
Place oil in a glass pan and place it in the oven to allow oil to melt.
Remove any damaged outer leaves from the sprouts.
Rinse spouts and cut in halves with a sharp knife.
Carefully remove hot pan from oven and transfer prepared sprouts. Put back into the oven and roast for about 12-15 minutes until tender with a fork. Remove from oven.
Immediately, while still hot, drizzle soy sauce (or salt) and maple syrup over sprouts, and stir well.
Sprinkle with raw or toasted slivered almonds if desired.
This easy, delicious recipe was given to me by my dear friend Anne many years ago. I’ve tweaked it slightly and demonstrated it in cooking classes many times. It’s a great way to introduce legumes (beans) to first timers!
Ingredients:
Black Bean Corn Salad
DRESSING:
1/3 cup fresh lemon
2-3 cloves garlic
1/4 tsp salt
pinch – 1/4 tsp cayenne pepper
SALAD: 2 cups frozen or fresh corn
1/2 cup fresh parsley or cilantro, chopped fine
1 avocado, peeled, pitted, bite size
1 red bell pepper, chopped small
1-2 tomatoes, chunky chopped
6 green onions or chives
(2) 15oz cans black beans (drained)
DIRECTIONS:
1/ Mix dressing ingredients together in a lidded glass jar, shaking well or whisk together in a bowl.
2/ Mix salad ingredients and combine with dressing.
3/ Serve in a decorative glass bowl if desired.
Note: Can be prepared in advance and refrigerated. Frozen corn does not have to be cooked, just place in strainer and run hot water over top. Fresh sweet corn also does not have to be cooked, just cut off the cob and add to salad.
I love the tang of the dressing combined with the sweetness of the potatoes and the crunch of the pecans. Serves 4-6, and leftovers are great next day.
Ingredients:
Sweet Potato Miso Lime Salad
4 cups sweet potatoes
1/2 cup pecans, chunky chopped
1/2 cup green onions, scallions
3 tbsp cilantro, finely chopped
3 tbsp light miso
1/3 cup fresh lime juice, 2-3 limes
3 cloves garlic
2″ piece fresh ginger
1 tbsp maple syrup
DIRECTIONS:
1/ Rinse potatoes and slice into cubes (no need to peel if skin in thin and tender, as most are.)
2/ In a medium sauce pan, steam sweet potato cubes about 10-12 minutes or until tender but still firm enough to hold their shape. Drain and cool by rinsing under cold water in the steamer or a colander.
3/ Combine the potatoes, pecans, green onion and cilantro in a salad bowl. In a food processor combine the dressing ingredients. Pour over the potato mixture. Mix gently but thoroughly.
Hi, I'm Victoria Laine, whole-food educator, author, and health blogger.
My website is the home of all things delicious and nutritious, celebrating the pleasure of food and well-being.
You'll find recipes, menus, books, and courses, as well as private nutrition counseling for Celiac disease, inflammatory conditions, allergy eating, plant-based lifestyles, and more.
I'd love to hear from you if you have questions or suggestions!
