Happy Thanksgiving wherever you are! We have so much to be thankful for. One of many would be sharing a meal with Jia Patton and her husband Michael in Kauai, Hawaii! What a honor! She had just shared her beautiful inspirational cookbook "Celebrate Life" with me. Within the book she talks about kitchen yoga where the most important ingredient is you. I took her advice, and did some yoga as I chopped the vegetables thankful with each chop, singing a bit. I let my heart flow and a new recipe was created! :) Brussels Sprouts Salad! I'd never had raw Brussels Sprouts before, turns out they're delicious!
Take 1 lb of Brussels Sprouts, chop them up, add raisins, nuts, fresh and candied ginger for a spin, salt, pepper, olive oil and some balsamic vinaigrette. Mix 'er up and top with fresh red grapes to create added flavor and an artistic flare!
Brussels Sprouts are great for the holiday season, having them raw provides a new spin that will surprise your guests and your taste buds! I hope you enjoy! I'm so thankful for all the sweet blessings that overflow this season, what are you most thankful for?
Thank you all for your wonderful support!!! I'm so thankful to be sharing with you!
With love and gratitude,
What are you doing for Thanksgiving? Last year we had a Thanksgiving Dinner to remembert! Click here for pics!
Here are some recipe ideas, maybe you'll be in the mood for something different like a Spicy Kale Quinoa Crustless Quiche.
Happy Thanksgiving or Thanksliving as vegans like to say!
With Love & Light!
Hi and thank you for stopping by! I am passionate about making vegan recipes with food that is good for your body. I also enjoy healthier spin-offs on classics. All my recipes are vegan and free of refined sugar. Most are gluten and oil-free or contain options to make it so. Thank you for stopping by!!
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