I LOVE MY CABBAGE / by lee tilghman

  leefromamerica : 
 
 Kale Pesto Hummus and Raw Brussels Sprout Salad! 
 This was a perfect lunch for me. Everything I love about fall flavors and textures. The raw brussels sprout salad was heavily inspired by my meal at  Sqirl  in Los Angeles last week.  

 Kale Pesto Hummus: 
  2 cups of kale 
 1 cup  garbanzo beans 
 2 tbsp EVOO 
 juice of 1/2 a lemon 
 pinch of maldon sea salt 
 1/4 cup walnuts 
 1 clove of garlic 
 2 tbsp tahini 
  Blend everything together until creamy. You may need to stop the blender and push everything down so everything mixes completely. Makes the most glorious green colored hummus! So easy on the eyes :) 
 Brussels salad: 
   4 cups of brussels  
  3 tbsp walnuts  
  1/4 cup hazelnuts  
  salt + peppa  
  lemon  
  olive oil- just a splash  
  1 jazz apple  
  1 persimmon  
   Wash your brussels well. Shave the brussels sprouts very  thinly and place in a bowl.    
 Drizzle olive oil and lemon onto the brussels and toss to coat evenly. Cut the apple into thin slices and toss into the salad. Add nuts. Then cut and add the persimmons. Sprinkle with salt and pepper and serve!

leefromamerica:

Kale Pesto Hummus and Raw Brussels Sprout Salad!

This was a perfect lunch for me. Everything I love about fall flavors and textures. The raw brussels sprout salad was heavily inspired by my meal at Sqirl in Los Angeles last week. 

Kale Pesto Hummus:

  • 2 cups of kale
  • 1 cup  garbanzo beans
  • 2 tbsp EVOO
  • juice of 1/2 a lemon
  • pinch of maldon sea salt
  • 1/4 cup walnuts
  • 1 clove of garlic
  • 2 tbsp tahini

Blend everything together until creamy. You may need to stop the blender and push everything down so everything mixes completely. Makes the most glorious green colored hummus! So easy on the eyes :)

Brussels salad:

  • 4 cups of brussels
  • 3 tbsp walnuts
  • 1/4 cup hazelnuts
  • salt + peppa
  • lemon
  • olive oil- just a splash
  • 1 jazz apple
  • 1 persimmon

Wash your brussels well. Shave the brussels sprouts very thinly and place in a bowl.

Drizzle olive oil and lemon onto the brussels and toss to coat evenly. Cut the apple into thin slices and toss into the salad. Add nuts. Then cut and add the persimmons. Sprinkle with salt and pepper and serve!