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Warm broccolini brussel sprout almond salad

Back with a beautiful warm salad for Winter and some strong play from our Brassica / Cruciferous vegetables – broccolini and brussel sprouts.

The brassica family of vegetables are some of the MOST frequently consumed vegetables and no wonder, they’re versatile and delicious, choc full of phytochemical nutrients to:

  • reduce the effects of oxidative stress,
  • support the production of detoxification enzymes,
  • support and stimulate the immune system,
  • and reduce the risk of cancers and cancerous cell growth.

Keep that in mind when you are cooking with brassica family next – of course you’re not limited to brussel and broccolini, pop some cabbage, kale, broccoli, cauliflower, choy sum, kohlrabi and mustard greens in your shopping basket next time too!

WARM BROCCOLINI AND BRUSSEL SPROUT AND ALMOND SALAD 

Serves 4

Gluten free : Dairy Free : Vegan (option)

2 tablespoons (40ml) extra virgin olive oil

2 bunches broccolini, trimmed and cut in thirds

220g brussel sprouts, trimmed and sliced into about 5mm thick pieces

3/4 cup (90g) almonds, roughly chopped

2 large (200g) ripe tomatoes, diced

2 tablespoons finely chopped red onion

1/4 cup (50g) currants

Dressing:

1 1/2 tablespoons (30ml) lemon juice

2 tablespoons extra virgin olive oil

1 teaspoon dijon mustard (dijon isn’t vegan, however if pure vegan is your choice then please omit or sub for a seeded mustard instead)

1/2 teaspoon honey or maple for vegan option

 

 

Heat a large frypan on medium heat and add extra virgin olive oil, followed by sprouts and cook, tossing frequently, for about 8 minutes. Half way through this cook time add the broccolini pieces to the pan so they finish cooking together. Whilst the brussels and broccolini cook, toast your almonds either under the grill in the oven or stove top for 4-5 minutes until golden (you could also just buy toasted almonds if you like too of course!). Once the veggies and almonds are ready, remove from heat. Toss together the tomato, red onion and currants in a bowl and whisk together ingredients for dressing. Add almonds to the broccolini brussel sprout pan, add the dressing and toss to coat. Layer, alternating with the tomato onion mix, onto a serving platter. Serve with your favourite choice of protein.

 

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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