In the last post I mentioned how sad I was about the last batch of summer tomatoes being used up in the Thai Curry Kale and Chickpea. Living in northern California we’re lucky to have a warmer and longer Fall season. But last week I woke up to a nasty surprise.

We had our coldest night of the year! That means the frost came and annihilated our tomato and basil plants. There were still about ten tomatoes that were still green and waiting to ripen up.  I didn’t even have a chance to say good bye. I didn’t get to make my last batch of tomato sauce.

Oh well, it’s really no biggie. They’ll be back soon enough. I should be eating more seasonal foods anyway.

It’s time to catch up to the winter greens, such as brussels sprout and kale.




It’s looks like a jungle out there!

I’ve never actually grown brussels sprout or kale before. Before embarking on this healthy lifestyle, I had no idea that there was such a thing as “winter vegetables.” I just thought everything grew in the summer. Silly, I know.

So that morning after the first frost, while I said goodbye to my tomatoes, I said hello to the winter vegetables.

It’s pretty exhilarating to learn that they survived and are still standing strong.

We had a moment. I actually even said a few words of gratitude.

“Thank you Mother Nature. Your food rocks.”

“And thanks for giving me vegetables that are so easy to grow.”




I think you’ll appreciate this recipe for all its wonderful raw nutrients.

And it’s just so pretty…

You know we all eat with our eyes and nose first.

In this case my eyes swooned at the sight of the this colorful and vibrant salad.




Brussel sprout and kale are so nutritious for you.

Both are high in vitamin A &C, magnesium, calcium, iron, and fiber, just to name a few.

The tahini dressing is perfectly creamy and nutty. When I am in the mood for  a creamy dressing, I always grab my tahini paste and whisk up a quick dressing.

Tahini is made from ground up sesame seeds which means it’s easier to digest. I love the fact that it contains B vitamins- all of which you need to support healthy cell growth and division. If your cells are duplicating at a healthy rate, it’ll make a bigger impact on increasing energy, boosting metabolism, and strengthening your immune system. Your hair and nails grow stronger, and you’re just a ball of energy.

And it tastes amazing.

Here is where I get my tahini in bulk.




As with any recipe that are on my blog, I always provide alternatives. For example, instead of kale you can use spinach or butter lettuce. If you don’t like pomegranates in your salad (like my husband), just leave them out.

If you want to eat this as a main dish, you can boost the protein factor and bulk by adding lentils, chickpeas, grilled chicken, or quinoa.

Just as long as you make a habit of adding more raw greens in your diet, and you’ll start to notice a difference in how you feel. And trust me, you’ll feel amazing.

Eat well my friends.

“til next time.




P.S. If you like this recipe, share it on Facebook, tweet, it or pin it!

Shaved Brussels Sprout Salad with Tahini Dressing
Prep time
Total time
Recipe type: Side Dish
Serves: 4-6
  • 8-10 brussels sprouts
  • 3-4 kale leaves
  • 3 clementine oranges
  • 1 pomegranate, de-seeded
  • ½ cup edamame
  • handful of walnuts, or almonds
  • Optional: 2 tablespoon hemp seed, ½ cup quinoa or lentils for extra protein
  • ***Dressing***
  • 5 tbsp avocado oil (or extra virgin olive oil)
  • 2 tbsp tahini
  • 1 tbsb raw honey (or maple syrup)
  • 2 tbsp lemon juice
  • pink Himalayan salt to season
  • optional: 1 tbsp dijon mustard
  1. Prepare the dressing, by whisking all ingredients in a small bowl, set aside.
  2. Wash the brussels sprouts, pick the outer leaf and shred very finely with a sharp knife. You can also use a food processor but that will leave a finer texture. Rinse the kale and shred very finely. Place shredded brussels sprouts and kale in a large bowl.
  3. (Raw version)
  4. Use your hands to massage the shredded greens with the dressing for a few minutes minutes or until it becomes soft.
  5. (Cooked version)
  6. Blanch the greens by adding them in boiling water for less than 60 seconds. You don't want to overcook them. So in and out really quick. Optional:to keep them looking vibrantly green, transfer them to a bath of cold water.
  7. Then pour the dressing over the shredded greens, toss well to coat.
  8. Peel and cut the clementine oranges into small wedges and de-seed the pomegranate. Place walnuts, oranges and pomegranate seeds in the bowl and toss with your hands to mix. Serve right away or let them marinate in the refrigerator for an hour. This salad will still taste great the next day!



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