RECIPES

Raw Brussels Sprouts Winter Salad

Raw Brussels sprouts salad of winter

A raw Brussels sprouts salad as a winter mixed salad is a great source of energy and vitality during the months when we need it the most! This abundance of bright and cheerful colors is an invitation to take care of ourselves with a smile! This complete salad is both gourmet and satisfying, allowing you to vary the pleasures with originality! Discover the Guest-star in it:  Brussels sprouts, thinned with a mandolin for a pleasant texture.

It is indeed in the heart of the winter season that our body needs its lot of vitamins and minerals to strengthen its immune systems. However, it is also at this time of the year that we feel the need to eat warm food, or have more cravings for unhealthy foods. When it’s so cold outside, the comfort doesn’t stop at the fireplace and triple-layer socks. It also comes through food. 

Me and raw food in winter

I love eating as much raw food as I can in winter, because I know that this is what brings me health, vitality and positivity. It feels so much more energetic!

 I particularly noticed this while working in raw restaurants. My diet was 100% raw even in the winter, and I was overflowing with energy! And believe me, that’s what you need when you work in the restaurant industry, sometimes 90 hours a week (!).

Stéphaële raw food

This applies to my very own experience of course. If you want to try the practice eating raw in winter, I recommend you to start gently, and  associate raw with cooked food at first to get your body used to it.

Tips for the winter season

And contrary to popular belief, eating hot IS possible with living food, see my delicious recipe for a raw vegan sweet potato soup. 😉

The most important thing is to listen to yourself. A nice indoor temperature will also help you to eat more raw food during the winter period.

Another tip, to be applied in all seasons: remember to take your ingredients out of the refrigerator at least two hours before the meal. That will make them reach room temperature. They will then be easier to digest and consume.

A Raw Brussels sprouts salad, for the best acid-base balance!

A plate of raw Brussels sprouts among mixed greens is full of alkalinizing elements. It will bring the acid-base balance essential for a foolproof immunity.

Raw Brussels sprouts salad

In fact, modern food includes more animal than plant-based food. Animal ingredients contain a higher content of acid precursors than basic precursors. Consuming them therefore leads to acidification of the body (1) with possible development of chronic inflammatory diseases.

To prevent acidosis, the body balances itself by seeking out basic elements where they are found, such as in bones, which contain large amounts of alkaline calcium salts. The link between osteoporosis and diet is therefore questionable, even if science does not yet have a definitive answer on this subject (2).

But in general, the higher the protein content of a food, the more acidic it is. And we tend to overestimate our need for protein in our diet. As I have detailed in this article on veganism, even a fully plant-based diet more than amply meets our protein needs.

Raw foods therefore contribute to restoring the acid-base balance.

Without necessarily being raw, providing more raw food it in our diet can only be beneficial.

Joy in the plate

Raw Brussels sprouts winter salad

That’s why this beautiful raw Brussels sprouts salad packed with seasonal fruits and vegetables has everything to help us get through the winter in good health!

Nature is very generous in winter, even in our tropics. You just have to go to your market gardener to admire the cheerful palette of colors she offers us: pink and yellow Chioggia beets, multicolored carrots and cauliflowers, chard, lamb’s lettuce, purple radishes, golden ball turnips, and all these citrus fruits with enchanting scents!

Some of them, certainly of earthy and unattractive appearance, offer, as soon as you cut them, invigorating colors which only sight makes us happy. That’s why cooking also brings good mood! 😉

Chioggia beetroot

The raw Brussels sprouts invite themselves to the party

In my alkalizing winter mixed salad I feature my main ingredient: raw Brussels sprouts! An outstanding health ally in an easy and creative recipe, since you can add your own wishes of the moment.

Brussels sprouts

Brussels sprout is most often eaten cooked. It is less known in its raw form. For my part, I had never tried it before! However, I have already made it lacto-fermented, a pure delight, and for me one of my favorite lacto-fermentations to date. Another happy way to eat cabbage is as chips!

But it also works beautifully in a winter salad! To make it extra thin I used the mandolin, it’s more pleasant in the mouth.

I added blood orange here for the tart side and the color, which will go perfectly with my sesame-lemon dressing. A touch of cheerfulness with a few thin slices of purple carrot, sprouted beluga lentil seeds for protein and satiety, an avocado for sweetness and melting texture, and many other good things to discover in this recipe.

Raw Brussels sprouts salad of winter

Raw Brussels Sprouts Winter Salad

Stéphaële – Raw Cuisine Culinary
All the colors of winter onto your plate! This winter mixed salad with raw Brussels sprouts is a concentrate of vitality and energy, a feast for the eyes and the taste buds!
Prep Time 1 hr
Course Salad
Servings 2

Equipment

  • A mandolin
  • A blender

Ingredients
  

Mix of vegetables

  • 2 cups Brussels sprouts thinned with mandolin
  • 1 cup lamb’s lettuce
  • 1 blood orange
  • 1 purple carrot
  • ¼ cup almonds or walnuts
  • ½ cup sprouted lentils
  • ½ cup pink radishes
  • ½ cup purple radish or any other colored vegetable available
  • 1 avocado
  • ¼ cup beet sprouts

For the sauce :

  • 2 tbsp tahini
  • ½ cup olive oil
  • 1.5 tbsp lemon juice
  • ½ tsp unrefined salt
  • 1 tsp. fresh garlic

Instructions
 

  • Slice the Brussels sprouts thinly with a mandolin.
  • Slice the root vegetables with a mandolin to make nice slices.
  • Remove the skin from the blood orange segments for a more vibrant color.
  • In a blender, mix all the ingredients of the sauce until a homogeneous mixture is obtained.
  • Place the Brussels sprouts and the vegetable strips in a salad bowl (keep some for decoration) and add the sauce at your taste.
  • In the serving dish, place first the lamb’s lettuce and then the cabbage mixture. Decorate with a few colorful vegetable slices, the lentil sprouts and then the sliced almonds and avocado.
  • Place the beet sprouts on top as the final touch, and voilà!

What else would you add to this recipe? Let me know in the comments. 😉

Find all my publications on my Facebook page Raw Cuisine Culinary, Twitter Raw Cuisine Culinary, or Instagram Chef Stéphaële. 🙂

Resources:

Spread the love

2 Comments

Leave a comment:

%d bloggers like this: