The Only Brussel Recipe You'll Need

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! ​