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Let’s face it, we all are craving a little bit of sunshine these days. Some light at the end of the tunnel if you will. I made this when I was down in LA. it was kind of a blend of a few ideas I had been playing with as I have been seeing brussell sprout slaws more and more, and to be honest, there is nothing particularly special about it, and in someways super special…just pure, simple, nourishing skin to cell food. Ps…Being an adult is loving brussell sprouts. Like when did that happen?

K so back to this salad, it lay on the counter just beaming and I could feel the light radiate. A tad esoteric? Maybe. But it just felt right and I think we have to listen to our guts more when we are making healthier choices. Not our brains, but our guts. Maybe in the process we will start healing them too.
This is a great salad to integrate into our lives right now as we head into spring. THis has the detox benefits of the cruciferous veg, the anti-inflammatory benefits of the avo, and tumeric, and a host of other good stuff including health promoting probiotics. SO if you are looking for some sun… look no further.



1.5-2 pounds Brussels Sprouts
1/2 cup Coconut Bacon (plus more for garnish)
Chèvre or plant based cheese ( I use spread em’s Garlic and chive)
1 Avocado
1/4 cup Fermented Kraut as garnish
Olive oil (for roasting)
Salt and P
1/2 cup Pecans
Tumeric dressing
1 Tbls Maple syrup
2 Tbls Apple cider vinegar
1 Tbls Mustard
1 Tbls Tahini
1 tsp Tumeric
Water to thin (optional) could be up to 1/4
Salt to taste


Lets start with toasting your pecans by roasting in a 350 degree F (176 C) oven for 10-15 minutes or until golden brown. Keep an eye as some ovens vary in temperature and these bad boys can burn

Next, trim Brussels sprouts and very thinly slice with a knife or use the sliding disc on your food processor to thinly shred. Thinly slice your shallot to match. Drizzle both with a scant touch of olive oil and salt and p and lay flat on a baking sheet.

Place your baking sheet in the oven, and crank to 375. You should roast until crispy golden. SOmewhere between 20-30 minutes depending on your oven. You can toss with tongs in between.

Remove from over and let cool for about 10 minutes.

Make your dressing. Combine all ingredients for dressing in a processor and whiz together until smooth. Test to season with salt.

Back to the Salad…add in your coconut bacon, dollops of chevre, and top with your avocado.

Drizzle that Tumeric and top with your Kraut.

Not unlike a lot of things, I feel like this recipe gets better with age. So if you want leftovers, even better.

Ps…Being an adult is loving brussell sprouts. Like when did that happen?

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