View Full Version : Brussel Sprouts
10-09-2006, 04:47 PM
I used to love steamed and baked brussel sprouts. I miss them. Any ideas on how to actually enjoy them raw?
10-09-2006, 05:11 PM
They are good to eat as is...nicely spicey......or just shredded onto your favorite salad or veggie wrap! :)
10-09-2006, 05:32 PM
Brussel Sprouts? ICCCKKKKK! I never liked them, raw or cooked. When I was younger, I used to throw them out the window:eek::eek::eek:
I haven't eaten them in years....maybe I'll try them out....or maybe not:eek:
10-09-2006, 09:05 PM
I really don't like just eating whole raw brussels. Any other suggestions how to make them more paletable?
10-09-2006, 09:09 PM
I've never tried this but what about marinating them overnight in olive oil, cider vinegar (or lemon) and salt. Probably cutting them up small or even shredding with help this "cooking" process.
Let us know if you try it!
10-10-2006, 12:10 AM
I like to eatem raw or to stick some sea salt on them or to dip them into some olive oil and sea salt and basil and oregano. Alo stinking the in a salad as well. :D
10-10-2006, 12:26 AM
I think most people are turned off by Brussel Sprouts because they are little tight balls and its hard to season them unless you cut them. I haven't tried them RAW, but I had no problems with them cooked. I will soon try them RAW.
10-10-2006, 02:08 AM
how convenient! i just had brussel sprouts today, i managed to salvage a few before my mom boiled them to death, i marinated them with some sesame oil and rice vinegar (for an asian type of flavor) and then dehydrated them for a little bit and they were quite yummy!
10-10-2006, 02:18 AM
I love Brussels sprouts - always did!
Marinate them in some olive oil and ACV with a good amount of your favorite spices - you can either marinate them whole or cut them up or shred them.
Marinate them for a couple of hours and then throw them into the dehydrator for a couple more.
Sprinkle some more olive oil on top - delish!
I throw one in to every green juice I make.
10-16-2006, 03:10 PM
I have the book "Living Cusine: The Art, Science, and Spirit of Raw Foods" by Renee Underkoffler and she states that there are some foods that you can do something that I call "flash steaming." She said that there are some foods that have tough cell membranes (OK, I don't have the book in front of me to quote her exactly) and we can benefit from this process in order to break down the cell wall so the body can absorb more nutrients.
Anyway, the process is to boil some water, take it off the heat and let it sit for a minute or two. Have the vegetable(s) in a strainer over a container to catch the water (yet not let the veggies soak in it) and dump the water over the vegetables and let them steam for a minute or two.
I was going to try this with some brussel sprouts I purchased over the weekend. I did marinate some and put them in my salad, very good, yet a lot of chewing ... lol :)
I will edit this post when I have the book in front of me so I can be more specific.
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