PREP TIME
10 min
YIELDS
1 serving
Brussels sprouts and kale are a part of the cruciferous family, which are amongst the mightiest detox veggies. Cruciferous veggies support the liver’s phase 1 and phase 2 detoxification systems. The sulfur compounds found in Brussels sprouts and kale help excrete chemicals out of the body.
Courtesy of Tamara Green of The Living Kitchen.
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Ingredients
4
- 6 large kale leaves
3
cups Brussels sprouts
½
cup toasted almonds, chopped finely
¼
cup olive oil
1
Tbsp Dijon mustard
2
Tbsp fresh lemon juice
½
tsp sea salt
1
Tbsp honey
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Directions
Step 1
Rinse off the vegetables. Slice the Brussels sprouts very finely or shred in the food processor. Chop the kale finely.
Step 2
Mix together the olive oil, mustard, lemon juice, sea salt and honey.
Step 3
Chop the almonds finely or pulse in food processor until chopped.
Step 4
Toss all ingredients together in a bowl and enjoy.