Whisk lemon zest and juice and mustard in a small bowl. Gradually add oil, whisking to emulsify, and season with salt and pepper.
Toss dressing with brussels sprout leaves and pumpkin seeds. Gently stir in avocado and adjust seasoning.
In a medium bowl combine sprouts, carrots, onion and peppers; mix and set aside.
Combine the remaining ingredients in blender and process until well combined, scraping down the sides as needed.
Pour over sprout mixture, tossing, and cover.
Refrigerate for a couple of hours.
Toss again before serving.
Place cut side of Brussels Sprout on pan, in single layer
o a boil. Add the sprout leaves and cook over a
Rinse and drain sprouts and cut about 1/4 inch off the stem end of each, then begin peeling leaves; when difficult to peel farther, trim off another 1/4 inch and continue removing leaves.
Repeat to peel all leaves from sprouts; discard cores.
Place a 10-12 inch frying pan over medium-high heat; when hot, add olive oil, shallots, sprout leaves, parsley and fresh or dried thyme.
Stir until sprout leaves are bright green and slightly wilted but still crunchy, about 3 minutes.
Add salt and pepper to taste.
tem ends, then cut each sprout into slices, cutting from top
nd of each sprout and then cut each sprout in half through
tem end of each Brussels sprout, then cut out the core
Cut off base of a sprout with a sharp knife. Slice
o see a very tiny sprout emerge from the end of
russels sprouts. Cut each brussels sprout in half, then, with flat
Sprout the 1/2 cup lentils for 2 days(See my recipe).
Sprout the sesame seeds for 2 days, following same method(or used unsprouted).
Place the lentils and sesame seeds in a food processor.
Add the avocado, lemon and salt to taste.
Add herbs according to what you like and process until smooth. I used cilantro and parsley with good results(about 1/4 cup each).
You may use the spread on bread or toast or biscuits. Enjoy!
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
Cut a cross in the base of each Brussel sprout. Bring the vegetable stock to a boil in a saucepan. Add the sprouts, carrots, potatoes and ham and cook for 20 mins. Season to taste and add the nutmeg.
Combine mayonnaise, lime juice and wasabi in a small bowl. Set aside. Combine cucumbers, pepper, chestnuts, green onions, bean sprouts, cress, herbs and soy sauce in a medium bowl. Set aside.
Combine shrimp, chili and garlic. Season. Oil a nonstick frying pan and place over medium heat. Cook shrimp until just cooked through. Serve with wasabi mayonnaise and bean sprout salad.
Preheat oven 425*.
Trim end of Brussels sprout and pull off any loose outer leaves. Slice in half, lengthwise.
Place Brussels Sprouts, garlic, olive oil, vinegar salt & pepper onto a baking sheet or shallow pan.
Roast in oven for 20-25 min until tender. Stirring occasionally.
Combine onions, garlic, sesame seed, sweet pepper and soy sauce.
Pour over bean sprouts.
Combine vinegar, oil, salt and pepper.
Add to bean sprout mixture.
Mix and chill.
he end of each brussels sprout off and remove the loose