janet @ the taste space

Shaved Brussels Sprout Salad with Hemp and Orange + Greens 24/7 Review + Giveaway

In Book Review, Salads on January 27, 2015 at 7:42 AM

Shaved Brussels Sprout Salad with Hemp and Orange

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.

GREENS 24/7 review and giveaway

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. 🙂

Shaved Brussels Sprout Salad with Hemp and Orange

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.

Shaved Brussels Sprout Salad with Hemp and Orange

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.

Shaved Brussels Sprout Salad with Hemp and Orange Recipe courtesy of Greens 24/7

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)

Shredded Rainbow Salad with Lemony Avocado Dressing

 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 avocado
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
Vitamins: C

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

  1. My favourite green at the moment is bok choy. I like to saute it in a thai chili garlic sauce.

  2. I love shaved brussels! This looks fantastic. Great pics. 😉 I bet paneer is impossible to photograph…

  3. Thank you for such a lovely post Janet, and for sharing your gorgeous photos of the salad! I’m so happy to hear you’ve been enjoying the book so far 🙂

  4. I love Indian curries that have sauced based in pureed spinach or other greens! Thanks for offering the giveaway 🙂

  5. Thanks for this wonderful giveaway Janet. What a nice book 🙂 My favorite green is definitely kale. It might sound boring but I’m a huge fan of kale salad with a creamy dressing, green smoothies with kale, kale pesto, kale chips, kale in my fresh juice, in soups, stew, spaghetti sauce, in puree with potatoes, etc.

  6. My favorite is probably plain ol’ spinach, because it’s so mild and versatile and it’s easy to keep a big bowl of it on hand to toss into everything. Also? It’s the one green my picky big kid will accept!

  7. Thanks for this giveaway! Sounds like a fabulous cookbook, especially for those of us who are always looking for ways to increase green veggie intake among family members.

    My favorite green, hands down, is bok choy. A sterling source of calcium, bok choy is infinitely versatile. Smoothies, salads, soups…now I’m even inspired to try pureeing it into a brownie-style recipe.

  8. I think rainbow chard is my favorite green veggie. I make a skillet meal with chard, gnocchi and white beans that everyone loves.

  9. Curly kale and I love it mosly as oven baked bbq crisps,

  10. Zucchini! I just cut it up raw and eat it with just about everything!

  11. Yes to all the greens! I definitely need to get my hands on some brussels sprouts one of these days. 🙂 So good. I can’t pick a favorite green! Kale? Arugula? Chard? Eat all the greens!

  12. Gotta love roasted brussels sprouts! Thanks for the giveaway, Janet.

  13. I love all greens and veggies, but, currently, my favorite is sauteed broccoli with garlic and pepper flakes. SO good! And, I LOVE raw kale salads with creamy, nut-based dressings. Kathy over at Happy Healthy Life has an AMAZING kale and corn salad with a miso dressing that I just ADORE!

  14. i say wowsers, too. we are nerds of the same pod. 🙂 this salad does look super pretty! i’d like to use hemp in more than just smoothies — thanks for the reminder!

  15. Choosing just one green … Brussels, any leafy green, cilantro, broccoli (of course), zucchini, beans, how can I choose? A stand-by favourite when I can’t choose is roasting any of them in lemon juice and thyme, just so they get those dark charred bits. Amazing.

  16. My favorite green is Brussels sprouts and I like to slice them and roast in oil (olive or coconut) and seasonings (salt, pepper, and whatever spice I’m in the mood to eat).

  17. my favorite green is bok choi sautéed in garlic and ginger. Even better if it’s baby bok choi.

  18. This book sounds great! My favorite green ingredient is kale. I love it sautéed in olive oil with garlic.

  19. Brussel sprouts I love just steamed a bit with balsamic vinegar…fresh from my garden.

  20. Baby Kale is my new favorite green. I use it in recipes instead of baby spinach. thanks for a great giveaway.

  21. Love adding spirulina to my salad. Earthy flavor. Book looks great, thanks for the give away!

  22. My favorite green is kale — I love it in smoothies!

  23. I am addicted to steamed broccoli. I eat it plain for a snack. Thanks for the giveaway!

  24. The cookbook looks great, as does the salad! I’m really into shaved brussels salads lately, too – I mix up the leafy green base, but this week have been using swiss chard.

  25. These days, I have a thing for bok choy. I prepare and eat it very simply: steamed, with a drizzle of olive oil and a sprinkle of nutritional yeast. Delicious!

  26. My current favourite green is arugula; it lasts well & seems to go with anything.

  27. What a great winter salad and the book sound excellent – I know of the blog and it is one I wish I knew better when I see all the great stuff in the book

  28. Kale is definitely my favorite leafy green. I love to just steam it plain and eat it alongside all of my meals. I also absolutely love celery and sugar snap peas — I feel like these are great ingredients that people often forget about.

  29. I love spinach because it is so easy to add to almost anything.

  30. The book sounds perfect. My current favourite green is broccoli but I pretty much love all greens.

  31. This salad sounds great, Janet! I’m not a fan of raw brussels sprouts, I’m inclined to roast them before shaving them in the salad.
    My favourite green is kale and I love marinating it in EVOO & lemon juice before adding veggies to make a salad out of it. Yum =)

  32. […] from my fridge. Astute readers might realize a lot of the ingredients were leftovers from the Shaved Brussels Sprouts Salad with Hemp and Orange. 🙂 If you have extra marinade, it could be used to drizzle overtop but I let mine soak into the […]

  33. This is such a pretty salad and I love the combination of ingredients–especially the pop of color and sweetness from the clementines. Thanks for sharing it with Souper Sundays this week.

    The cookbook sounds great. It’s hard to pick a favorite green–I love kale cut in ribbons and massaged with lemon and olive oil and made into a salad. Also I have a baby romaine fetish usually as a vegan Caesar salad. 😉

  34. […]                                                                  Shaved Brussels Sprout Salad with Hemp and Orange from the taste […]

  35. […] with Jess from her blog Cupcakes and Kale or her first cookbook Greens 24/7 (you can see my review of that cookbook here). This cookbook is focused on incorporating “superfoods” into your diet. The great […]

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