This is literally a step by step photo recipe that progresses from the raw ingredients to the finished product. I’m posting the pictures but I won’t be commenting unless it’s necessary. THEY say a picture is worth a thousand words. That means this post is worth about 18,000. 🙂
One note here—after cleaning the outer leaves off, I don’t wash them. I would equate washing a cleaned Brussels sprout with washing a peeled banana.
Another brief note—I rarely use any of these items but this is more of what we call a Sumptuous Feast on the forum.
For the marinade, I used two tablespoons Bragg EVOO (extra virgin olive oil), the same amount of Bragg Liquid Aminos
and one teaspoon Hickory Seasoning. This can be omitted if you want.
Whisk to emulsify.
Leave in/on the dehydrator as long as you want to get the desired result. I left mine for probably eight hours.
Stir once or twice to coat with the marinade.
Store the leftovers (if there are any) in the fridge, covered. I don’t know how long they will keep. I ate all of the first making at one sitting.
That looks like a sumptuous feast to me! My brother and sister hated it when we were kids and I always requested brussel sprouts for Thanksgiving. I still think of them as holiday food because it was the only time my mom made them. 🙂
I’ve always loved Brussels sprouts but couldn’t stomach them raw until now.
I’ve never eaten them raw. It was the salt of the Braggs that I was worried about. I am doing a citrus juice feast right now but will try them and let you know after I am through.
Sorry. I didn’t realize from your previous comment you were worried. Don’t try them if you have a concern. As I said, this is a once in a very great while recipe. Not for daily consumption or even weekly or monthly. Keep them for Thanksgiving!
OH that looks SO delicious! I love brussels sprouts.
I do, too, Steve. If you come up with a twist on this, let me know!
Wow, this sounds great! I might try it using a chipotle chili instead of the liquid smoke and tamari instead of bragg’s. Definitely going to give it a go. Thanks. x
Let me know how it goes!
I am new to the Raw Food Diet and must say I am loving it. This recipe is WONDERFUL! Thank you for sharing –
You’re welcome, Sheila!
24 hours before preparing the sprouts, soak about a cup of organic nuts (Macadamia, pine nuts, Brazil nuts, or cashews) in pure water to cover. My raw Brussels sprouts recipe calls for a trim of the stem, removing any damages (or yellow) leaves, halving any larger than 3/4 inch (about 2 cm), then a brisk massage with fresh-ground Himalayan salt. Rinse and drain the soaked nuts, then Vitamix them with nutritional yeast to taste (optional!), 1 small orange pepper, about a tablespoon of fresh sage, and the meat of a young coconut. Blend until entirely smooth and creamy (adding pure water if it’s too thick). Stir the “cheese” sauce together with the sprouts. To serve warm, place in the dehydrator for an hour or two.
The same creamy sauce, minus the sage, is how I make live creamed spinach, too. Spinach is probably the easiest vegetable to salt massage for a cooked texture. Health and peace.
Thanks for the recipe! I haven’t had access to young coconut for several years now. Too bad I’m so allergic to spinach, too!!
Hi,I am assuming that using a dehydrator replaces an oven? Can you recommend a reliable brand?
I have an Excalibur that has given me excellent service. When I was shopping for it, I was told to get the large nine tray so I would have the necessary room to make raw recipes. You can go through my link to Amazon to get a good deal. That will help keep this blog (and the forum) going. 🙂
I love this dish, have made it many times, everyone loves it. Making it again today – thank you!
You’re welcome! Have a blessed Christmas!