Raw Shredded Brussel Sprout Salad with Miso-Tahini Dressing

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Brussel SproutsHow many times do you eat cruciferous vegetables a week? We know vegetables are good for you, but these cruciferous vegetables are super healthy for you. Apparently, you need to eat them 5 days a week to get health benefits. It doesn’t mean you have to chew on cabbage every day. You can choose from broccoli, kale, bok choy, brussel sprouts, kohlrabi and cauliflower. Studies show that glucosinolates in them may reduce the risk of certain cancers and reduce inflammation. Brussels sprouts are shown to have the highest concentration of glucosinolates (104 milligrams per half cup), as well as plenty of anti-inflammatory vitamin K. I like having refreshing raw salads, though feel free to quickly cook in a pan with coconut oil if you prefer that way. Asian-y dressing made of miso, tahini and sesame oil is delish! You want this salad to sit an hour or more before serve so that you get a good harmony of crunchy sweet salad and beautiful dressing.

Ingredients (serves 2)

1 cup of brussel sprouts
1 pear
1 tbsp miso paste
1 tbsp tahini paste
1 tbsp apple cider vinegar
2 tbsp sesame oil
1 tbsp sesame seeds, unhulled and lightly toasted
salt and pepper to taste

Thinly slice brussel sprouts and pear or use a food processor. Simply mix all dressing ingredients in a small bowl. Combine shredded salad and dressing in a large mixing bowl and transfer to a serving plate.

shredded brussel sprouts1

Posted in: Dinner, Gluten Free, Lunch, My recipes, salads, Vegetarian

Neapolitan Pizza (Margherita)

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Margherita pizzaLove pizza night? Over a cold beer or red wine, of course? Making a home-made pizza is easy and also fun choosing your favorite toppings. Simple yet delicious Neapolitan pizza needs only a few ingredients – a good quality buffalo mozzarella cheese, fresh basil leaves, tomatoes and tomato paste. Here is step-by-step.

Ingredients

1 tsp dry yeast
1 tsp sugar
3/4 warm water
2 cups of flour
a pinch of salt
olive oil
Toppings: tomato paste, tomato, basil leaves, buffalo mozzarella, olive oil, salt and pepper

  1. Mix a teaspoon of yeast, a teaspoon of sugar and a teaspoon of flour in 3/4 cup of warm water. It should look like a thin pancake batter. Let it sit for 10 minutes until bubbly.
  2. Then put 2 cups of flour and a pinch of salt in a large bowl and add activated yeast mixture.
  3. Use a wooden spoon or your hand to combine together until you get a big clump. You might need more warm water or flour depending on your dough.
  4. Once it comes together and forms a smooth dough, drizzle olive oil over and cover with a cling film. Let it sit on kitchen bench until doubled in size.
  5. Take the dough onto a floured surface and gently knead into a ball.
  6. Let it sit again for about an hour, covered with a cling film while you preheat a pizza stone in the oven (200) and prepare the toppings.
  7. Stretch a ball of dough into a thin round and put on a preheated pizza stone (or a baking sheet). For toppings, spread tomato paste and top with sliced tomatoes, drizzle of olive oil, salt and pepper.
  8. Place in the oven for 10 minutes until crispy and golden.
  9. Top with torn fresh mozzarella cheese and basil leaves on hot pizza. Drizzle more olive oil before serve.
  10. Enjoy with beer or wine!

 

Posted in: Baking, Dinner, Lunch, My recipes, Snack