The leaves are falling, there’s crispness in the air, and it’s that time of year where we begin to plan what dishes will grace our Thanksgiving spread.
Thanksgiving can also be a time of over-indulgence that can leave us bloated and our tummy feeling less than thankful, so here at the Conscious Cleanse we’ve cooked up some healthier alternatives to old favorites we can feel good about serving our family and loved ones. Make sure you stay tuned throughout the month for more mouth-watering recipes and a peek at our Conscious Cleanse Thanksgiving feast!
This week, we tackle that least favorite veggie of the picky eaters in your family… Brussels sprouts. Despite their bad rap, these little guys are powerhouses packed with immune system-boosting vitamin C, which can help you fight off those pesky cold and flu bugs that come with the colder weather. So we’ve come up with a cleanse-friendly dish that pairs Brussels sprouts with antioxidant-rich kale for the ultimate healthy Thanksgiving veggie dish. Plus, it’s so full of flavor that it may turn even your most stubborn Brussels sprout hater into a Brussels sprout lover!
Have a favorite Thanksgiving side dish? Share it with us below and it might just get a Conscious Cleanse spin.
With love and Brussels sprout thanks,
Raw Kale and Brussels Sprouts Salad
Serves 2 generously
- 1 bunch of curly green kale, de-stemmed and chopped
- 12 Brussels sprouts (about 2 big handfuls)
- Dash of sea salt
- ¼ cup tahini
- 2 TB. white wine vinegar
- 2 tsp. maple syrup
- pinch of red pepper flakes, or more to taste
- ¼ cup water
- 3 TB. sliced almonds
Sprinkle a dash of sea salt over chopped kale and use your hands to massage it by lightly scrunching handfuls of kale in your hands. Release and repeat until the kale becomes darker in color and more fragrant. Transfer the kale to a medium serving bowl.
Chop off and discard the stem end of the Brussels sprouts and any discolored outer leaves. Slice the sprouts as thin as possible, then use your fingers to break up any clumps. Add the sprouts to the bowl.
In a small mixing bowl, whisk together the tahini, vinegar, maple syrup and red pepper flakes. Whisk in the water slowly adding only as much as needed so the mixture becomes smooth and creamy. Pour the dressing over the kale and sprouts and mix well.
In a small pan over medium heat, toast the almond slivers, stirring frequently, until fragrant and turning golden (this will take less than five minutes so watch carefully). Add the toasted almonds to the salad and toss. Serve immediately.