Sweet Miso Brussels Sprout Hash with Pecans and Pomegranate

Have you ever tried thinly slicing Brussels sprouts and pan-frying them? They take on this amazing nutty taste and aroma that sets them worlds apart from stinky boiled or steamed sprouts. I’m pretty confident that a pan-fried sprout ‘hash’ could win over the most avid of Brussels sprout haters in your family. It won over mine!

Sweet Miso Brussels Sprout Hash with Pecans and Pomegranate

While I’ve always been a Brussels sprout lover, Lil’ L didn’t share my enthusiasm for this cute little brassica. Every year I’d optimistically add a couple to his Christmas dinner plate. He’d work his round the whole plate, eating every morsel in sight… except those sprouts!

I was determined to find a way to convert our sprout hater and, earlier this year, I hit jackpot when I made a Brussels sprouts ‘hash’ by shredding and pan frying them with balsamic red onions and pecans. Continue reading “Sweet Miso Brussels Sprout Hash with Pecans and Pomegranate”

Healthy Snacking – ‘Crispy Kale’ (Kale Chips) with Gomasio

One of my first ever blog posts, back in June 2011,  was about ‘crispy kale’ and, to this day, it remains one of my all-time favourite snacks

While a lot of health food bloggers are currently enjoying raw kale salads or kale smoothies, my taste buds aren’t quite there yet. I do, however, LOVE crispy kale and will happily munch my way through handfuls of the stuff.

Crispy kale is also one of the best ways I’ve found to encourage Lil’ L to eat kale. I often put a bowl out as a starter or as a side dish and, before I even get to sit down at the table, the whole lot’s been demolished!

Kale

Over the past three years, I’ve been refining the way I make my crispy kale. In the early days, I had the oven temperature too high, so the kale would quickly burn on the edges. I’ve slowly lowered the temperature from 180C, and found 150C to be spot on – the kale becomes totally crispy with no burned edges or soggy leaf in sight.

Roasting the kale at the lower temperature also makes it stay crispier for longer. In an airtight container, it will stay crispy for days. (I’ve only trialled storing it for test purposes mind you, as there’s never any leftovers in my house!)

Crispy Kale

My favourite way to serve crispy kale is with a touch of salt, sugar and sprinkling of toasted sesame seeds. I tend to grind the sesame seeds first, as it helps them to stick to the kale leaves. As you probably know, ground toasted sesame and salt is a Japanese seasoning called ‘gomasio’. You can buy it ready made in health food stores, but it’s super simple and cheap to make yourself.

Gomasio (Toasted Sesame Seeds & Salt Seasoning)

I use gomasio as a seasoning for lots of our Asian dishes, including stir fries. Since I like to liberally sprinkle it on, I only add a small amount of salt. I find that toasted sesame has a great flavour anyhow. It just needs a touch of salt to make the flavour ‘pop’.

Thanks to the two main ingredients – kale and sesame – this is one super healthy snack! Just one cup of cooked kale provides 354% of the recommended daily amount of vitamin A, 89% of the vitamin C, and 1328% of vitamin K! Kale also provides good amounts of calcium and iron, as well as protein, dietary fibre and omega 3 essential fatty acids. Sesame seeds are also packed with antioxidant and anti-inflammatory compounds, rich in minerals including calcium and iron, and a good source of protein, dietary fibre and B vitamins.

Crispy Kale (Kale Chips)

Here’s the recipe for what is, for me, the perfect crispy kale. I hope you enjoy it as much as I do!

Crispy Kale (Kale Chips)

Do you make crispy kale / kale chips? If so, I’d love to hear what your favourite seasoning is. Have you tried Chinese, Mexican or Indian spices yet?

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