Have you ever wondered what it would be like to step into The Secret Garden or A Midsummer Night’s Dream? If you did, it would look like the home of Elenore Bendel Zahn. Tucked away in the enchanted forests of Sweden, Elenore actualizes the romance of living from the earth. Surrounded by wild berries to pick, mushrooms to forage, and clean Nordic air to breathe, she has built a strong foundation in all things healthy and green, which is why we cannot help but love her!
As the creator of health and wellness website, Earthsprout, Elenore focuses her talents on everything from exotic superfoods to tree-hugging practices. She is a raw-food health coach, a green gourmet chef, and believes that we can heal the earth while we heal ourselves. We asked Elenore to share her drool-worthy Brussels sprout salad with us – a salad with anANDI score that’s through the roof! Here’s Elenore…
This salad is an exceptionally easy recipe to make that plays with warm greeny-licious Brussels sprouts, slightly sour apples, and peppery arugula, all thrown together with a mind-blowingly delicious lemon and honey dressing to compliment the naturally bitter flavor profile. It is one of our house favorites. To make this dish an even more awesome health explosion, sprinkle some Nordic Superfood Mix over the top. This mix is packed with the healing capabilities of nettle, rose hip, red currant, elderberry, seabuckthorn, apple, and petals of calendula, and is the perfect way to harness your spiritual potential as well as get some more zippy energy!
Nordic Superfood Salad with Lemony Dressing
For the Salad
2 lb Brussels sprouts
2 tsp virgin coconut oil
3 medium apples, thinly sliced
3 large handfuls of arugula
2 tsp Nordic Superfood mix or 1 tsp raw pumpkin seeds and 1 tsp mulberries
pinch of sea salt
For the Dressing
1 Tbsp liquid honey (raw)
4 Tbsp water
3 Tbsp tahini (salted)
1/2 medium lemon, juice and zest
Preheat the oven to 375°F.
Soak the Brussels sprouts for 5 minutes in cold water to get rid of any sand or dirt in the leaves.
Rinse them thoroughly and cut off their stems with a small knife (careful, you do not want to cut too much and have the leaves fall off). If they differ a lot in size, cut the big ones in half and put them all on a baking tin. Toss with salt and virgin coconut oil and put into the oven.
Bake for 8-10 minutes. You want the core to still be a bit hard.
Add the thinly sliced apple and the arugula.
Add all dressing ingredients to a blender and blend (or use a hand blender).
Drizzle the dressing over the salad and eat as is or together with steamy quinoa/millet and freshly cracked black pepper.
Last, but not least, top the salad with Nordic Superfood Mix – or pumpkin seeds/mulberries. This will give the dish that final nutritional punch.