I still have a random bird in my apartment, but we’re learning to co-exist a little better today. Yesterday, I emailed Aaron at least 20 times complaining about the non-stop chirping, seeds all over the floor, and threatening to put the bird in the basement. Today, I’m calling him “Yellow” (very imaginative), playing him the Lady Gaga station on Pandora, and feeding him lettuce. Yellow LOVES lettuce (I read that it’s okay to give them produce…someone correct me if I’m wrong!), but he prefers to sing to his own tune. It’s a tune that keeps me from being able to form a complete thought.
And while Yellow is loving the romaine leaves, I’ve found myself in a bit of a salad rut recently. I’m bored with romaine and baby spinach, and I already plow through kale at an absurd rate. Seriously – I can eat an entire head of kale on my own, especially when it’s in chip form, and still want more at my next meal.
Then I remembered the brussels sprouts I picked up at TJ’s over the weekend. No, not the crazy-looking ones still on the stalk (has anyone else seen these?), but the ones that actually fit in the refrigerator.
I thought about using my go-to method for vegetables and roasting them, but brussels sprouts are actually quite delicious raw, when you remove the bitter ends and slice them really thin.
I added in a few raisins and roasted sunflower seeds to create a nice combination of sweet and salty, and then dressed it all with a mix of lemon, agave, and olive oil. It’s almost too simple to be called a recipe, but it’s a great alternative to the more common romaine or spinach salads.
And it’s perfect when you only have a few minutes to throw something together. Or when you take in a stray bird and then can’t get past the incessant
screeching singing to make anything more complicated.
Oh right, that’s just me.
- 1 cup brussels sprouts, thinly sliced
- 2 tablespoons organic thompson raisins
- 2 tablespoons roasted, lightly salted sunflower seeds
- juice of ½ a lemon
- ½ tablespoon extra virgin olive oil
- ½ tablespoon raw agave nectar (or pure maple syrup)
- In a medium bowl, toss together the sliced brussels sprouts, raisins, and sunflower seeds.
- To make the dressing, whisk together the lemon juice, olive oil, and agave nectar (or maple syrup, if using).
- Pour the dressing over the greens and toss together to coat them evenly.
What are you enjoying for lunch today?