Easy Roasted Brussel Sprouts

I know roasting is not the most nutritious way to prepare veggies, but WOW how delicious roasted brussel sprout are!  You will need...

Ingredients:
- as many brussel sprouts as you'd like
- olive oil
- sea salt or Himalayan
- paprika & cayenne pepper

Directions:
Begin by washing the sprouts.  I like to soak my veggies in a large bowl of water and about 1/4-1/2 cup white vinegar for a few minutes, then rinse twice with fresh water, drain off all water.  After washing, cut the very base of each sprout off with a paring knife and leave on a towel to absorb some of the water (you don't want the water with them for roasting!).

Next, place them in a bowl and drizzle olive oil over them.  Add salt and spices to taste.  Using a spoon, stir to coat evenly.

Place in a pan intended for oven-use, making sure the sprouts are not too crowded or stacked (you want to roast them, not seam them, so spread them out). 

Place the sprouts in an oven preheated to 400 degrees for 20 minutes.

Enjoy!

Colorful Summer Salad Slaw

Whether you like eating the slaw alone or on a salad or other meal topper, this fast and easy prep will cure your crave for crunch for several days.  There is endless versatility with what veggies you use and what is used to flavor it with.  I would plan to make a batch that will last no more than about 3-4 days, as it's best to eat fresh.   For this batch I used:

Ingredients:
- 1 head red cabbage
- 1 small/medium onion
- several fresh beets
- approximately 1 lb. carrots
- fresh herbs from garden or use dry herbs
- pinch of salt
- cayenne pepper
- juice of one lemon
- olive oil (or other) added before eating, optional

Directions:
- First, wash cabbage, peel onion, beets and carrots.  If needed, chop veggies to a size that will allow them to fit through the food processor with a shredding attachment.  I use a Cuisinart processor.  If you do not have a food processor, shredding by hand will also work, but it will require more patience.

Shred all veggies.  Add herbs of your choice.  I used what fresh ones I have growing now: holy basil, rosemary and mint.  Wash, pull off leaves and finely chop.  Alternatively, add dry herbs.  Add to shredded veggie mix.  Add salt, pepper, and lemon, then thoroughly mix ingredients using a large spoon.

Before eating, add olive oil (or other oil of choice: avocado, hemp, flax, etc...).  It is great alone.  I love to add it to to a salad:

Or, even more, along with other things to complete the salad (here, I've added avocado and quinoa...):

Store rest of slaw in airtight containers in fridge.  Variations for this recipe are endless... have fun, experiment and... ENJOY!

Welcome, Divine Food Friends!

The purpose of this blog is to share healthful recipe ideas with others.  I focus on "feel-good-foods" and how they can also taste so good, too.  I also have quite a sweet tooth, so plenty of recipes will involve ways to make "sweet treats" without use of sugar.  Enjoy and share with others who might be interested.   Stay tuned for more...