brussels sprouts

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It’s gettin’ hot in here so take off all your brussels sprouts…

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and turn them into a slaw…a mediterranean slaw. It’s not quite hot in Vegas yet…but come tomorrow it will be. What better way to celebrate 125 degrees than with a cool crisp refreshing slaw that’s quick easy n delicious. Georges came home w an RV load of fresh brussels sprouts…I used about a pound. I wanted to keep them raw n not roast or sauté so I finely sliced them along with…
4 Persian cucumbers (keep skin on/cut in half/julienne*)
2 large carrots (peel/cut in quarters/julienne)
1/4 large white onion or 1/2 small (thinly sliced)
drizzle 1/2 cup of olive oil
splash in the juice of 1/2 a large lemon or 1 if u like it tart n tangy
dash of salt about 1/2 teaspoon or to taste (I know some people who love a high sodium diet n all its side effects)
a tiny sprinkle of black pepper or cayenne pepper if u like heat

toss in a large bowl until ingredients are incorporated n very merry…this slaw would be perfect w grilled fish or chicken or just on it’s own..super easy n so tasty 🙂 Enjoy my friends n comment me w any questions!

*julienne is just a fancy chmancy word for cut into tiny strips

BTW brussels sprouts are a super food n cancer cell inhibitor…a huge reason to eat ur brussels sprouts!

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brussels sprouts never looked so good…

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and good for u…

whether you need a side dish a main dish or a late night snack…this full of flavor brussels sprout will have you shouting to the world “EAT YOUR BRUSSELS SPROUTS”. I was never a huge fan of that little mini me cabbage…but after reading (or scanning) a book that Georges bought n placed right next to my sink in the bathroom (sending me a message?!) I had no choice but to go thru it…plus it has pictures 😉 its the “Anticancer” book by David Servan-Schreiber, MD, PhD. Bruno the Brussels Sprout was up there on all the “inhibition of cancer cell growth” charts…along w garlic, leeks, scallions. This recipe is a double power punch of cancer cell growth inhibitors…cuz they get dressed up in my garlic olive oil. Very simple n delicious…I eat them hot, room temp or right out of the fridge for an anytime snack…pop them in ur mouth n enjoy!

A bag of brussels sprouts about 9 oz (wash/dry, cut stems n cut in halves)
sprinkle of salt n pepper
drizzle of olive oil
about 4 tablespoons of garlic olive oil (recipe below)
*sprinkle of cayenne for heat lovers

In a large bowl toss brussels babes w a sprinkle of salt, pepper n a drizzle of olive oil
Place a large skillet or griddle on high heat (I use a large skillet with ribbing to make grill marks…looks more appealing to the eye) scatter brussels sprouts n sear for about 3-4 minutes on each side till you get beautiful sear marks
Turn them over to other side n sear away…another 3-4 minutes (they don’t over cook n have a nice bite to them)
While their searing prepare your garlic olive oil n place about 4 to more tablespoons of the oil depending how garlicky you like into a large bowl (u can use same bowl u used earlier)
transfer finished brussels sprouts into bowl n toss till garlic olive oil n brussels beauties are married..*remember to sprinkle some cayenne if you love a little heat
Eat n enjoy…store the remainder in a nice glass or plastic container (good for a week or so in fridge)

They’re brussels not brussel…I just learned that today 🙂

garlic olive oil

4 large garlic cloves
1/2 cup olive oil
pinch of salt

Mash up garlic n salt until paste consistency
In a small bowl whisk together mashed garlic n olive oil

Below is the type of mortar n pestle I use to mash up garlic (mediterranean market)

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