I’ve got to come out with it. I know it’s hard when this happens, but really, I’ve got to be honest. I’ve had a challenging week.’m not sharing this to elicit sympathy (well, not intentionally), but in truth, I’d be lying if I tried to pretend life was all roses all the time. Of course, this week has also brought it’s fair share of amazing as well. So what to do? Roll with it. Carry on. Be bold. Stay strong. And don’t stop (never stop). Keep carrying on. Positively!
So really, that fender bender that will see my insurance rates go up for the next few years? I am choosing to see the positive: while my vehicle is in the body shop, I can finally have the rest of the knicks and scrapes repaired along with that crack in the windshield that gets longer by the week….no one was hurt. Accidents happen.
My usual style is to beat myself up hard over stuff like this. After all, driving is serious business and there is nothing like a split second to change the course of your day, or if it is really not your day (and heaven forbid) your life.
As shaken as I was for the rest of that day, I know that practising forgiveness for mistakes is as much a part of the lesson as the mistake itself. So drive safe folks. Don’t text (I wasn’t on or near my phone when this happened). Don’t look down. Take a few extra seconds to think. And if you fail, forgive. It’s the least you can do. And then make this salad. It will make you an instant hero, no matter what your week, or your day, has looked like. Even if you don’t like brussels sprouts, this raw combo will blow you away (and anyone else at your table too).
Crisp Brussels Sprout Salad w/ Apple Dijon Dressing:
(15) large brussels sprouts, washed
(1) cup fresh sprouted legumes (my fave to grow at home are mung bean or green peas)
(1/2) cup dried cranberries
(1/3) cup toasted whole pecans, crumbled
(1/2) cup Apple Dijon Dressing
Freshly ground pepper to taste
Apple Dijon Dressing:
(1/4) cup apple juice (or water will do in a pinch)
(1/2) cup apple cider vinegar
(1/2) cup good olive oil
(3) tbsp smooth Dijon mustard
(3) tbsp honey or plant-based sweetener
(1/2) tsp good sea salt
First, make the dressing by combining all the ingredients in a blender (or large bowl if you are using a hand blender). Blend all until a silky texture is created, just about 20-30 seconds. Transfer to a clean container or jar. To make the salad, start by toasting the pecans either in a 350-degree oven for 5-10 minutes or on the stove top in a dry pan for 5 minutes or so, being very careful not to burn them. Set the pecans aside.
To shred the brussels sprouts, make sure they are clean by running them quickly under cold water. With a sharp serrated knife, start with the top end of each sprout (they are cut individually) and slice the sprout into rounds as thinly as you can until you reach the thicker stem end. Use this method until all of the sprouts are shredded. Next, add them to a large bowl and separate the rounds with your hands to free the pieces and create a slaw-like mixture. When ready to serve, combine all of the ingredients in the bowl except the pecans, and toss with the dressing, adding it to taste.
This is a nice light dressing which will pool somewhat on the bottom of the bowl once the salad is served. Don’t waste this! I suggest a few baked or steamed whole sweet potatoes to serve alongside this to soak up this delicious dressing 🙂
When ready to serve, crumble the toasted pecans over top of the salad or onto individual portions and serve right away.