Raw Food Recipe Brussel Sprouts and Figs
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.
If you like this recipe, you may also enjoy:
- 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)
- Whisk together all ingredients except brussel sprouts and figs to make marinade.
- Add brussel sprouts to marinade. Toss to coat well.
- Place in dehydrator at 115 for 6 hours.
- 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