- 4 Cups PuraVida Roasted Brussels Sprouts
- 2 Cups Mayonnaise
- Juice of one lemon
- 1 Garlic Head
- ¼ Cup Olive oil
- ¼ Cup Almonds
- ¼ Cup Pistachios
- 1 tsp Fennel Seeds
- 1 tsp Coriander Seeds
- 1 Tbsp Black Sesame Seeds
- ½ tsp Cumin
- Salt and Pepper, to taste
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Step 1Place the fennel seeds, almonds and pistachios in a pan and toast lightly over medium heat until you achieve some color and fragrance.
Step 2Add the toasted nuts and seeds to a spice grinder and pulse for a few seconds to reach a coarse mixture.
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Step 3Set the oven to 350F. While it pre-heats, cut off ~¼ of the way from the top of the garlic, exposing the cloves. Drizzle olive oil over the garlic and wrap tightly with aluminum foil. Bake for about 50 minutes, until golden brown and tender.
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Step 4In a small bowl mix mayo, lemon juice, roasted garlic, and the spice blend.
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Step 5Heat the PuraVida Fire Roasted Brussels sprouts in a pan over medium heat for 3-4 minutes or until hot throughout.
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Step 6Scoop the aioli into a bowl and serve on a plate with the brussels sprouts. Enjoy!
Garlic Herb Stuffed Brussels Sprouts
4 cups PuraVida Roasted Brussels Sprouts, ¼ cup Panko Breadcrumbs, 2 tbsp Fresh Basil, ½ Cup Vegan Parmesan, 1 Cup Almond Cream Cheese, 2 Garlic Cloves, Salt and Pepper, to taste,
Honey Mustard Brussels Bacon
1 LB Baby Potatoes, quartered or halved based on size, 3 tbsp Extra-Virgin Olive Oil, 1 clove Garlic, minced, 1 tsp Rosemary, fresh chopped, 1 tsp Parsley, fresh chopped, Salt and Pepper, to taste, 1 LB Steak (New York, Ribeye), 2 cups PuraVida Roasted Brussel Sprouts & Bacon, ¼ cup Your favorite honey mustard dressing, (Optional) Chopped cilantro, (Optional ) Diced avocadoss,
Roasted Brussels Sprouts with Dukkha Aioli
4 Cups PuraVida Roasted Brussels Sprouts, 2 Cups Mayonnaise, Juice of one lemon, 1 Garlic Head, ¼ Cup Olive oil, ¼ Cup Almonds, ¼ Cup Pistachios, 1 tsp Fennel Seeds, 1 tsp Coriander Seeds, 1 Tbsp Black Sesame Seeds, ½ tsp Cumin, Salt and Pepper, to taste,
Sweet Potato Breakfast Hash
6 large Eggs, 1-2 tbsp White Vinegar (optional), 2 tbsp Olive Oil or any cooking oil, 1 LB Sweet Potato, peeled cut into ¾ inch chunks, ½ cup Red Onion, diced, Salt and Pepper, to taste, ½ cup Red Pepper, diced, 2 cups PuraVida Roasted Brussel Sprouts & Bacon, Salt and Pepper, to taste,
We would love to see how you use Puravida products
