Almond Stuffed Brussels Sprouts 15 - 20 brussels sprouts
1/4 c Extra Virgin Olive Oil
1 c raw organic Almonds (soaked for 15 - 20 minutes)
2 cloves organic garlic (freshly crushed)
1 T Bragg organic apple cider vinegar
2 T organic Lemon (freshly juiced)
2 T nutritional yeast opt..
1 t organic ground chipolte..I would use Black Pepper instead
1/2 t Pink Himalayan Salt
Slice off the ends of all the brussels sprouts then slice them in half.
Put them in a medium sized pot and quickly blanch for only 1- 2 minutes or until they turn bright green. After straining and cooling, remove the inner part of the brussels sprouts until only the outer “shell” remains.
Prepare the stuffing. Put all ingredients into a food processor and pulse until everything is well combined, but the almonds are in still in tiny chunk size pieces. Scoop the stuffing into the brussels sprouts and Eat them like this “raw”. Sprinkle with optional ground nutritional yeast and bake in the oven at 400 degrees for about 20 minutes or until the tops are gently golden and crispy.
Never thought of stuffing them :)