Monday, February 22, 2016

Kale Caesar with Roasted Brussels Sprouts

There are some foods I really do miss from my non-plant based days...

One of them is a good, creamy caesar salad.

Although I don't miss all the unhealthy calories that came with it.

I've been trying to create a vegan one for quite some time. One that doesn't need hours of soaking cashews or is too complicated to even think about trying.

This was a story of failure...until now.

I've finally got it where I want it.

This caesar is vegan (of course), gluten free and full of antioxidants for a healthy thyroid - which basically runs every system in your body. The base of the dressing is Brazil nuts which contain a huge amount of selenium - an amazing antioxidant for your thyroid and for detoxification.

You can dig in guilt free with this caesar salad - it is a vitamin and mineral rich salad with heart and brain healthy fats.


"Never let success get to your head and never let failure get to your heart"

Kale Caesar with Roasted Brussels Sprouts

1 large bunch of kale, torn
20 baby brussels sprouts, halved (or 10 regular size, quartered)
2 Tbsp olive oil (divided)
fresh ground sea salt and pepper
1/2 cup raw Brazil nuts
1/2 cup nutritional yeast
2 cloves of garlic, minced
1 tsp dijon mustard
2 tsp lemon juice
1/4 cup tahini
2 tsp coconut sugar
2/3 cup water
1/2 avocado, sliced

Preheat the oven to 400 and line a rimed baking sheet with parchment paper. In a large mixing bowl combine the brussels sprouts with 1 Tbsp olive oil and salt and pepper. Toss to coat the brussels sprouts well and then spread them out on the parchment paper. Roast in the oven for 12 - 15 minutes.

While they are cooking, pulse the brazil nuts in a high speed blender or food processor until they are finely ground. Add the nutritional yeast, 1 Tbsp olive oil, lemon juice, tahini, dijon mustard, coconut sugar, water, and garlic, sprinkle with sea salt and pepper and blend until creamy.

Toss the kale with the dressing mixture (you may have more dressing than you need and if so place it in an air tight container and refrigerate for up to 2 days). Add in the roasted brussels sprouts and sliced avocado. Voila - a delicious, creamy, healthy vegan caesar!

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  1. Kimberlee, this sounds so good. Roasted brussels sprouts are a surprising treat, very, very different from the raw, fresh taste, and much more likely to please all at the table. I'm a garage guy, not a kitchen guy, but this recipe makes me wanna get the blender back out. Thank you!

    1. Thank you Randy. I do love roasted brussels sprouts - they are so savory when roasted. Hope you get a chance to make this salad and hope you keep your blender out!