Shredded Brussel Sprouts with Apples and Pecans

Like Isa Chandra Moskowitz, Colleen Patrick-Goudreau is a chef and author who's really become a household name in the vegan community. Sometimes called the "Vegan Martha Stewart", she regularly promotes veganism online and in public presentations.

As I've mentioned before, I'm not too terribly interested in talking about people that everyone already knows about - but I also believe in giving credit where credit is due. The following recipe is from one of her cookbooks, called "Color Me Vegan". The book is an interesting collection of antioxidant-rich meals.

That is, antioxidants are basically molecules found in plants that help the plant protect itself from damage from the sun's powerful rays. When humans eat plants (fruits, vegetables, etc), our bodies absorb the antioxidants, and the molecules are transferred to our bodies, where they help our bodies fight off disease. A diet high in antioxidants (i.e., high in fruits in vegetables) has therefore found to protect us against a variety of diseases, from Alzheimer's to heart disease and beyond.

Antioxidants also give fruits and vegetables their bright colours - for example, the bright orange colour of carrots comes from the high levels of beta-carotene found in them (which is great for your eyes). "Color Me Vegan" groups recipes according to their colour - orange, green, purple, red, yellow, blue, brown, etc. Each colour corresponds to certain antioxidants - orange is for beta-carotene, blue/purple is for anthocyanian & saponins, yellow is for lutein, and so on. Each antioxidant has distinct properties that benefit your health in various ways.

The following is a "green" recipe. Brussels sprouts are a source of indole-3-carbonil (which has been shown to ward off cancer in the body) along with vitamin C, vitamin K, B-vitamins, and potassium. Although I'm not usually a fan of Brussels sprouts, the following is a tasty and easy-to-make way to enjoy this healthy vegetable more often.

Enjoy!

Shredded Brussels Sprouts with Apples and Pecans

1 tablespoon olive oil
1.5lbs slightly undercooked Brussels sprouts, shredded
2 small~medium green apples, cubed & unpeeled
1 tablespoon maple syrup
1/2 lb pecan pieces
1/2 teaspoon salt, or to taste
Juice from one lemon (optional)

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In a large sauté pan, heat the oil over medium heat. Add the shredded Brussels sprouts and 1/2 teaspoon salt and sauté for 5 to 7 minutes until the sprouts have brightened and are soft.

Add the apple cubes and maple syrup, and cook for 3 to 5 minutes or until the apples are heated  through but not too soft.

At the end of the cooking time, add the pecans and salt (to taste), and lemon juice and toss.

As always, you'll have to forgive me for my less-than-great photography skills ;)

Bon apétit!