It’s the week of Thanksgiving and we are so grateful for your time and interest. Thank you!
Here at The Good4All Experience™, our motto is “Positivity has a ripple effect!” We encourage people to form small “pods” and embrace 4 new or renewed positive practices that help make you a better version of you! (Here’s our growing list of positive practices). When enough people pivot toward the positive, embrace and spread goodwill, our world will change. Isn’t it worth a try?
The cornerstone activity that our early adopters have found to be incredibly rewarding and fun, is to embrace Meat Free Monday. This one small activity can powerfully and positively impact the delicate balance that sustains us all and our beautiful planet. And, it makes you more mindful about what and how you eat and nurtures your mind, body, spirit, and the planet. What a winning concept!
Please enjoy this delicious recipe for Brussel Sprout Holiday Salad. Recipe and photos by Jessica Gebel of Fabalish. We are big fans of this company that creates wonderful plant-based, allergy-free delights! Please check them out. And, Good4All Experiencers receive a 10% discount on products by entering Good4All in the discount field!
Enjoy, Happy Thanksgiving, and make today a Good4All Day!
4-5 SERVINGS|VEGAN|GLUTEN, & SOY-FREE
PREP: 15 MINS | COOK: 45 MINS
The benefits of Brussel sprouts are high in fiber, folate, potassium, manganese, iron, calcium, rich in vitamin K and vitamin C (hence why they are a great vegetable to eat in the winter). They are a part of the cruciferous family of vegetables (aka the cabbage family). Along with cabbage, cauliflower, broccoli, and kale. Brussel sprouts grow like buds on thick stalks that reach about 24-47 inches tall!
- 2 lbs of Brussel Sprouts
- 1 Medium-Sized Butternut Squash
- 1 Cup of Pecans
- ½ Cup of Pomegranate Seeds
- ¼ Cup of Coconut Sugar
- 1 Tablespoon of Coconut oil
- 4 Tablespoons of Avocado or Sunflower Oil
- 1 Teaspoon of Lemon Juice
- Salt to taste
Step 1: Prepare the Vegetables
Cut into the top half of your butternut squash (the part without the seeds), cutting about 5-6 ½ inch rounds. Then cut those into half-moon shapes. Place on a baking sheet, drizzle with avocado oil, a healthy pinch of salt. Bake at 400 degrees for 30 minutes.
Step 2: Quick Candied Pecans
Quick Candied Pecans- while the squash is baking here is when we can candy some pecans. In a sauté pan add ¼ cup coconut sugar, 1 tablespoon coconut oil, 1 teaspoon of water, a pinch of salt. Bring this to a boil for a minute.
Add the nuts, reduce down to a medium flame, and give it a stir to coat all the nuts with this caramel coconut-ish coating. The mixture will almost look like molasses, but keep a good eye on it not to burn the pan.
After nuts are coated and cooked for about 2-3 mins transfer them onto a plate to lay flat as possible. Let them rest.
Step 3: Next Up, Brussel Sprouts!
These guys are a pain to chop up but it’s well worth it. First, peel off any outer layers of the brussels sprouts that might look not so appealing. Easiest is to cut them in half, lay the flat part facing down so its stable on the board and chop as thinly as you can.
Step 4: Turn Up the Heat
In a deep-dish sauté pan, heat up 2 tablespoons of avocado oil, and in a hot pot add the brussels sprouts with 2 healthy pinches of salt, give it a stir and let cook on a medium to low flame. Add another tablespoon of oil if it’s too dry. Salt added to green vegetables brings out the bright green colors in them. Cook sprouts for about 5 min, stirring every once in a while.
Step 5: Cool, Plate, & Garnish!
Once the squash has cooled and is ready to handle, place on cutting board and cut into bite-size cubes.
Add into the pot of brussels sprouts. Take the candied pecans, give them a little rough chop, and add into the pot. Add your pomegranates and lemon juice at the end and stir everything together.
Ready to serve!