Pump Cafe's Thanksliving Day Bowl Feature: Shredded Brussels Sprouts Pomegranate Salad with a High Protein Vinaigrette
When designing Pump Cafe's Thanksliving Day Bowl, I wanted to create a raw dish or two to be easier on digestion. I get it. It's Thanksgiving, so there is the holiday free pass that allows you to gooble gooble down whatever, but personally I don't like being in a state of comatose after eating especially when I'm with friends and family. I want to enjoy their company, not become one with the recliner.
The reason I believe people get tired after eating Thanksgiving dinner is not because of the turkey but because we are eating so many different types of foods. I mean we're talking 5-8 different dishes. That's a lot! The recruitment of different enzymes needed to break down the food is a digestion nightmare and takes a lot of energy.
Having a raw green salad in the mix will provide our body with enzymes giving us a dish that is a lot easier on our digestion. I dressed it up with a high protein vinaigrette designed with hemp seeds, so this could also be a complete dish to use as a snack replacement or side dish for other meals.
High Protein Vinaigrette Dressing
Apple Cider Vinegar, 2 Tbsp
Grapeseed Oil, 6 oz
Shallot, 1 small
Dates, softened, 4
Hemp Seeds, 1/4 cup
Sea Salt to taste
1. Place all ingredients in a high speed blender in order as listed. Blend till smooth.
Shredded Brussels Sprouts
Brussels Sprouts, 1 bag or around 4 handfuls
1. Trim brussels sprouts by cutting off the ends and getting rid of the outer layers.
2. Using shredding disc attachment of your food processor, shred brussels sprouts. If you don't have a food processor you can cut up thinly. It will just take a much longer time.
3. Place in a big bowl. Coat with dressing and pomegranate arils.
Let marinate for 30 minutes if possible.
This salad is best eating within 2 days.
I love to see your food designs! If you give this a go please tag #sexystartsinthekitchen!
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