Recipes, rituals and other stories to realign the body and mind


danielle coppermanComment

I am back in the house and ready to cook. I came home and london was looking very sorry for itself indeed. Nothing takes my mind off things like cooking does and with it raining outside and an exceptionally bad service on the 106, I chose to stay inside with nothing but good company and good ingredients. Today I am spending the day recipe testing and sister feeding. So lunch needed to be good in order for my brain to function to its full potential. This recipe is inspired by good old mama Sue. On a recent visit to London to help me cook up a feast for my birthday she effortlessly conjured up an amazing combination of sautéed sprouts and broccoli. It was incredibly quick and easy and the side dish was full of flavour, something i find a bowl of steamed or boiled broccoli always seems to lack in. So to this, I added my favourite seasonings, Tamari, Garlic and Nutritional Yeast. And with a bowl of leftover crumbed pistachios peering over the edge of my pan, I added them impulsively to the mix, which was a very wise decision.

(for two)

15 Brussels Sprouts (alter depending on how many servings are required)
Half a Medium Broccoli Bunch
1 Tablespoon Avocado Oil
1 Tablespoon Coconut Oil
1-2 Tablespoons Tamari
1 Tablespoon Nutritional yeast
1 Small Garlic Clove
A Few Handfuls of Crumbed Pistachios (optional)

Wash the sprouts thoroughly and then chop off the bottoms. Slice each one sideways into a about four sections. Set aside whilst you cut each broccoli stalk in the same way, slicing into thinner pieces. Heat the avocado oil in a sauce pan and then add the greens. Work with a medium to low heat at first. Dice the garlic and add that to the pan, adding the coconut oil at the same time. Stir constantly. Now add the tamari and stir immediately to avoid it sticking to the pan and burning. Add the nutritional yeast now too and mix to combine. You can always add lemon or lime juice at this point but I think the flavour is stronger without. You could also add Tahini, but as Tahini is quite bitter I chose not too. Add the handfuls of crumbed pistachio’s gradually, mixing constantly. Once the greens are browning and seem soft enough for your preference remove from the heat and serve. Perfect as a side to any main meal, as part of a warm salad or chucked on top of some quinoa for a quick lunch. The greens should have plenty of flavour from the sautéing process and the tamari, oils and nutritional yeasts should combine to form a sticky, salty coating. The nuts add a little crunch and even more flavour, not to mention fibre, protein and essential fats, so this could potentially be one whole meal; it’s got everything you need.