It all started with a conversation on Facebook. One of my friends asked if anyone had a recipe for brussel sprouts. I love brussel sprouts. I think my love for them started when I used them as Barbie cabbages. I used to beg my mom to give me some so Barbie could cook too. And I am very suggestive. So, when I went to the farmer’s market yesterday, one of my goals was to score some brussel sprouts!
The brussel sprouts that I did find were little bitty ones. Quite cute but very small. They would have made great Barbie cabbages. Raw brussel sprouts can be very bitter so I knew that if I was going to make a raw food recipe with them, I would have to enlist the dehydrator. I made a marinade of olive oil, garlic, a little lemon juice and salt and pepper. I let them sit for a bit, and then popped them in the dehydrator. After about 6 hours they were done.
I also had a box of figs that I had picked up earlier in the day. After tasting the brussel sprouts I decided they were just ok. Something was missing. I looked at the figs and then back at the brussel sprouts. Were the figs the missing piece? I tried it and it was magic. The sweetness of the figs complimented the brussel sprouts beautifully.
Brussel Sprouts with Figs
- 3 cups brussel sprouts, halved (quartered if they are larger)
- 1 cup fresh figs, quartered
- 1/3 cup olive oil
- 1 clove garlic, pressed
- 1 teaspoon lemon juice
- Himalayan Sea Salt (optional, to taste)
- Pepper (optional, to taste)
1. Whisk together all ingredients except brussel sprouts and figs to make marinade.
2. Add brussel sprouts to marinade. Toss to coat well.
3. Place in dehydrator at 115 for 6 hours.
4. Remove from dehydrator and mix in quartered figs.
We are on day 11 of the raw food challenge 21. You can still join in! Find it here: Rawmazing Challenge 21 Fall
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