A Diet Diverse is a Diet Divine —
Eat My Brussels Sprouts and Cranberry Pasta Salad
Article and Recipe By Elizabeth Fiend
Prehistoric peoples are thought to have dined on 1,500 different wild plants. And throughout history, humans have consumed 80,000 different edible species. Shockingly, today we stick to eating about 30 different plants with only four – wheat, rice, corn and soybeans – accounting for 75% of our calories!
Adding cranberries and Brussels sprouts to your diet helps promote food diversity which is a corner stone to healthy eating. They also taste great and are loaded with goodness.
Make this easy, fantastic cranberry and Brussels sprouts pasta salad to bring to that Holiday Party you’re going to.
Brussels Sprout, Cranberry Pasta Salad
Recipe by Elizabeth Fiend
I designed this recipe as an introduction to Brussels sprouts for those that have vegetable resistors in their house. One strategy I used was to cut the sprouts in to small pieces. Another was to add some sweetness, in the form of dried cranberries, to balance any perceived bitterness from the Brussels sprouts. And finally, it’s pasta…
If you have any funny or frightening stories regarding Brussels sprouts write a comment here.
A Waldorf-like pasta salad, serve hot or cold
Serves 4; Preparation time: 30 min.
Category: Vegan / Vegetarian Recipe
Tip: The green vegetable and red fruit featured in this dish makes it a festive, and easy one-pot dish to bring to a holiday party.
½ lb Brussels Sprouts (reserve ¼ cup cooking water)
½ lb Whole Wheat Linguine
1 tbs Tahini (sesame seed paste)
¼ cup Pine Nuts
½ cup Dried Cranberries (aka craisins)
Salt to taste
Cayenne pepper to taste (optional)
Prepare linguine as directed on package (or, if you have it, this is a good recipe to use leftover pasta)
Wash Brussels sprouts with warm water and remove any scary looking leaves
Cut the bottom stem off, keeping the mini-cabbage intact
Quarter each sprout, then cut each quarter crosswise (if some leaves fall off it’s okay)
Bring 2 cups of water to a boil, add Brussels sprouts
Reduce heat and cook for 5 to 7 minutes, or until tender but still slightly crispy (taste them) DO NOT OVERCOOK!
Drain, reserving ¼ cup cooking water
In a small bowl or tea cup blend until smooth reserved cooking water and tahini
Put pasta in serving bowl and coat with tahini mix
Gently stir-in Brussels sprouts and dried cranberries
And pine nuts right before eating
Season to taste with salt and cayenne pepper (do NOT overdo the salt, please)
Why a Diverse Diet is Important and Health Info on Cranberries and Brussels Sprouts:
Having diversity in your diet is an often overlooked way to remain healthy. Within each food category lies a cornucopia of nutrient-rich foods. And each one of these foods contains hundreds of unique substances — the good, like antioxidants and phytonutrients, and the not-so-good toxins. By eating a diverse diet, you increase your chance of getting the good and decrease your chance of consuming too much of the bad.
Increase eating the good + Decrease eating the bad = Decrease your risk of disease.
Prehistoric peoples are thought to have dined on 1,500 different wild plants. And throughout history, humans we have consumed 80,000 different edible species, with 3,000 of those in widespread use. Shockingly, today we generally stick to eating just 30 different plants with only four – wheat, rice, corn and soybeans – accounting for 75% of our calories!
Think about it? How many different kinds of fruits did you eat this week? You did eat some fruit this week, right?
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