Wowzers, have you ever seen such a pretty salad before?? Filled with all things green (spinach, arugula, Brussels sprouts, avocado and hemp seeds), you feel almost virtuous for eating it, too.
The salad is courtesy of Jessica’s new cookbook, Greens 24/7. As a fellow Canadian, I have been following her blog, Cupcakes and Kale, for years. I highly recommend her High Protein Creamy Cauliflower Alfredo Pasta and was eager to eat my way through her cookbook.
All her recipes include something green. Lots of leafy greens, but also cucumbers, avocado, broccoli, zucchini, nori, spirulina,and celery. They span the gamut from drinks (Cherry Kale Quencher Smoothie), breakfast (Green Goddess Granola), sides (Cool Ranch Kale Chips), soups (Lemony Miso Soup with Chinese Broccoli), salads (Mediterranean Broccoli and Barley Salad), green mains (Ginger Bok Choy and Sweet Peas with Miso-Glazed Tofu, Samosa Burritos with Peas) and the ultra creative green desserts (Brownies with Spinach, Spinach Ginger Cookies, Lemon and Parsley Olive Oil Cake and Cabbage Strudel).
Suffice it to say, if you are looking for ways to eat more greens, this is your cookbook. My favourite recipe so far has been the Stuffed Baked Sweet Potatoes with Broccoli, Swiss Chard and Hummus. We also both enjoyed the Creamy Spinach Curry with Tofu Paneer. However, I had prettier photos for the salad, so that is what I am sharing today. 🙂
No stranger to raw shredded Brussels sprout salads (see this Maple-Dijon Brussels Sprouts Salad), this is yet another way for me to eat eat one of my favourite vegetables. I chose to thinly slice them instead of using the food processor which made for cute mini cabbage creations in the salad. The vinaigrette was simple and allowed the produce’s own flavours shine with a faint sweetness from the juicy clementines.
One of the great things about this cookbook, are the pretty photos of nearly every recipe.The photos were done by Jackie Sobon (check our her teaser portfolio from the cookbook here). This is the photo from the cookbook below and the Superfood Salad in the rear.
Recipes from Greens 24/7 spotted elsewhere:
Green Juice without a Juicer (with a UK giveaway)
Mediterranean Broccoli and Barley Salad (with a giveaway)
Mushroom and Spinach Galette (with a giveaway)
Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the United States or Canada. To be entered in the random draw for the book, please leave a comment below telling me about your favourite green ingredient and how you prepare it. The winner will be selected at random on February 5, 2015. Good luck!
PS. I am sharing this with Souper Sundays.
PPS. Check out my giveaway for Vegan Without Borders going on now.
Shaved Brussels Sprout Salad with Hemp and Orange
Recipe courtesy of Greens 24/7
Jessica’s note: I have a serious love of Brussels sprouts. Usually I roast them, but after trying them shredded in this salad I discovered how amazing they are raw, too. Lake all brassica-family veggies they are chock full of antioxidants and blood-healthy vitamin K, and the avocado and hemp offer heart-healthy omega fats.
Prep time: 10 mins
3 cups (270 g) Brussels sprouts
2 cups (40 g) arugula (Janet’s note: I used a spinach and arugula blend)
1 orange (Janet’s note: I used 2 clementines)
1/4 cup (35 g) shelled hemp seeds
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon agave or maple syrup
sea salt and freshly ground black pepper
1. Peel any browned leaves from the sprouts, but don’t trim their ends—this gives you something to hold onto. Shave the sprouts finely, then place them in a large salad bowl with the arugula. Peel and dice the orange and avocado and add them to the bowl with the hemp seeds.
2. Mix the remaining ingredients together to create a simple vinaigrette, season to taste, then toss into the salad and serve.
GREEN TIP: There’s more than one way to shave a Brussels sprout. Use a mandolin and box grater, a food processor fitted with the slicing attachment, or by hand with a sharp knife.
Calories (per serving): 271
Protein: 7.7 g
Total Fat: 21.7 g
Saturated Fat: 3.2 g
Carbohydrates: 17.6 g
Dietary Fiber: 8.2. g
Sugars: 7.5 g
Recipe from Greens 24/7: More Than 100 Quick, Easy, and Delicious Recipes for Eating Leafy Greens and Other Green Vegetables at Every Meal, Every Day © Jessica Nadel, 2014. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. www.theexperimentpublishing.com