This little side dish, although it can perfectly be eaten as a meal, is a Greek ‘hand-me-down’ recipe that was passed to me by a most gorgeous Greek Mama, ptui ptui, and which I have massaged a little bit to suit my own dietary preferences. Needless to say, I encourage you to use the most fresh, homegrown and or organic produce that you can find, to ensure the quality and flavour of this dish.
Brussels sprouts are a good source of amino acids as well as some minerals, folate, antioxidants and fibers, and almonds are a good source of fats, amino acids and magnesium and calcium, making this dish a sure protein and mineral booster to any meal.
- 2 cups Brussels sprouts (approximately 15 sprouts)
- 2 tbsp olive oil
- 2 tbsp (generous) almond flakes
- 1 tsp or so coconut oil to toast the almond flakes in
- 1-2 pinches of sea salt
- 1 pinch of coconut blossom sugar
- Wash and trim the Brussels sprout and put aside
- Put coconut oil in a medium sized casserole-style pot (I use Neoflam's ceramic pots) on low heat
- Add the almond flakes and stir regularly as to not burn them, when the flakes turn golden and start to release a sweet aroma, pour them out on a side dish and set aside
- Put olive oil in the same pot and put it back on the heat
- Turn in the Brussels sprouts and stir on a regular basis, for about 10-15 minutes until the sprouts are darker in colour, appear glossy and have softened in texture
- Add sea salt half way through or towards the end of cooking the sprouts
- When the sprouts are cooked, add a generous pinch of coconut blossom sugar and stir to ensure the sprouts are covered, turn the heat off and put on the lid on the pot and let the sprouts rest like so for 5 to 10 minutes
- Add almond flakes after the rest and serve
- Some squirted fresh lemon juice works nicely with the Brussels sprouts too.
I hope you enjoy it as much as I do!