I'm not sure what or who declared that brussel sprouts were either the worst vegetable ever or the quintessential green for a Thanksgiving or cold-weather meal, but it's safe to say it is one of my favorite veggies. The problem however, lies in it's properties from an Ayurvedic perspective. It's belonging in the cruciferous vegetable group naturally leads to them being tough to digest. They're super fiber-y, can cause some bloating, and sometimes can take a bit to move through. 

But thank god for Ayurveda, because we know exactly how to make them easier on the gut. all while enjoying them to their fullest extent. I cooked these up for Thanksgiving and it was the perfect side to supplement the heavier foods that were on my plate. In Ayurveda, it's all about how we moderate not only the quantity of food, but also the portions amongst the various items on your plate. 

I hope you enjoy this rendition of a brussel salad as much as I did! 

Ingredients: 

• 2-3 cups shaved brussel sprouts (Note: I like to shave them on a mandolin myself to get a thinner slice. I'm not a huge fan of the pre-shaved sprouts. The thinner the shave, the easier to digest.) 
• 3 tbsp of a neutral oil (I used avocado) 
• 2 gloves garlic 
• 1/2 tsp grated fresh ginger 
• 2 tsp freshly ground black pepper 
• 3 tsp freshly ground coriander seeds 
• 4 tbsp pumpkin seeds (raw or toasted, doesn't matter) 
• 3 green onions 
• 1/2 lime 
• 2 handfuls arugula leaves 
• Salt to taste
• Optional: goat cheese 

Recipe: 

1. Prep all of your veggies: 
   
   1. Using a mandolin, shave your brussels
      
   2. Chop the green onions (be fancy and chop on a bias if you like) 
      
   3. Grate your ginger & garlic
      
2. Take a large skillet and warm your oil. While the oil is warming go ahead and grind the black peppercorns and coriander seeds. 
   
3. Temper the spices along with the garlic and ginger. 
   
4. Once the aroma has released from the spices, add in your brussel sprouts. Turn the heat to low-medium. You don't want to overcook the brussels to make them soggy. 
   
5. Give everything a good coat and make a little space in the center of your skillet. Add in the pumpkin seeds and let them warm in the center. After a few minutes, give everything a toss once again. 
   
6. Once the color of the brussels are nice and bright, turn the stove off. Mix in the green onions and salt. Again, toss really well. 
   
7. Squeeze in the lime juice. Another toss. 
   
8. Lastly, add in a few handfuls of the arugula for an additional pungency. Don't toss right now. You want the arugula to just sit on top to get a light steam. 
   
9. Give everything a final toss right at the time of serving. 
   
10. Optionally, you can add in goat cheese, but totally not necessary.
    

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This very easily became the favorite part of my Thanksgiving meal. Bon appetit! ​

Ingredients: 

• 5-6 radish greens 
• 1/2 cup pistachio 
• 1/4 cup pumpkin seed 
• 1/4 cup nutritional yeast 
• 3-4 Green Chile (I specifically used Lemon Drop Peppers, but I only had them from the farmer's market) 
• Salt 
• Olive Oil 
• Water 

Directions: 

1. First start with chopping the pistachio, pumpkin seed, and chiles in a food processor. Add just 1 tsp of oil to support the chopping. 
2. Slowly start adding in the radish greens, adding 1 tsp of oil at a time. 
3. Finally, mix in the nutritional yeast and salt. Add 2 tbsp of water to dilute the consistency down, and add in enough oil for your desired consistency. 
   ​

That's it! You're done. Mix it in pasta, use on toast, or your homemade pizza. ​

Ingredients: 

• 3/4 cup white masa 
• 3/4 cup chopped cilantro 
• 1 cup water 
• 2 tsp salt 
• Coconut Oil for frying

Recipe: 

1. First mix the masa, salt, and cilantro together to evenly distribute the cilantro. 
2. Slowly add in the water and begin to incorporate as you are mixing. Go nice and slow and ensure that everything is coming together nicely. You want to make sure there is no dry clumps. (Note: I ended up using my hands towards the end to ensure for a nice evenness and consistency). 
3. Let your batter rest for 20 minutes. 
4. You will want to then scoop out enough dough to form a small ball (The size can vary based on your preference. I chose to make the tortillas as big as my hand) 
5. Flatten the ball into about 1/4-1/2 inch thick. Don't worry about the edges being super clean...mine were "torn". 
6. Begin to heat a cast iron skillet. Coat the bottom of the skillet with coconut oil. 
7. When the oil is hot, drop the tortilla into the skillet. Feel free to flatten the tortilla just a touch more for even consistency of thickness. 
8. Cook on both sides until they are golden brown (or darker if that's what you prefer). 
9. After cooking on both sides, place them on a paper towel to soak up the extra oil. 
10. Eat and enjoy! 

This recipe will make roughly 6 tortillas.

bon apetit ​