What are superfoods? For Jess Nadel, blogger at Cupcakes and Kale and author of the recently released cookbook Superfoods 24/7, they are whole, plant-based and nutrient-dense foods—all things that support a healthy lifestyle. Knowing about and identifying superfoods is one thing, but understanding how to incorporate them into your diet at every meal can be a challenge.
In Superfoods 24/7, Jess has taken more than 35 completely accessible superfoods like turmeric, pomegranate, lentils and matcha, to create more than 100 easy, delicious and everyday recipes.
After giving an overview and description of superfoods broken down by seeds and nuts, grains and legumes, spices and seasonings, fruits and vegetables and rounding it out with ancient superfoods, Jess starts off easy. She introduces us to 10 shakes and smoothies and easy breakfasts (hello citrus chia pom smoothie and coconut milk amaranth rice pudding) then transitions to salads (I’ve bookmarked warm spinach, quinoa and shiitake salad), soups (which include coconut kale soup with cashew creme fraiche), sides and small bites (love the crispy amaranth-coated edamame and colorful roasted potato and apple) before moving on to entrees (sweet potato mac and cheese, please!) and ending with an array of desserts (the minty matcha nanaimo bars look amazing!)
I started off with Jess’s brussels sprouts latkes with tofu sour cream. This was a fantastic way to use these crunchy cultivars in a really creative and fun way. It also uses a chia “egg” as a binder, which I’ve never tried, but will definitely start using now.
These were a breeze to whip up, came out of the pan super crispy around the edges, and went perfectly with the tofu sour cream, which uses umeboshi vinegar to give it that tart, sour kick. A finish with fresh dill and chives pulls everything together, giving it a clean, super fresh taste. I will definitely be making these latkes again!
In addition to giving us an awesome recipe, Jess also tells us that Brussels sprouts are packed with Vitamins K, C and folate. Knowing how to prepare them correctly creates food that’s not only delicious, but super healthy and nutritious!
Interested in learning ways to incorporate more superfoods into your diet? Lucky for you, the nice folks over at The Experiment publishing are not only allowing me to share Jess’s recipe for Brussels sprouts latkes (see below!), but are also offering a free copy of Superfoods 24/7 to one lucky reader through this post!
There are two ways to enter the giveaway:
1. Leave a comment below* that includes your favorite superfood or nutrient-dense ingredient
2. Head over to my instagram and tag a friend on this post
… or do both to double your chances of winning!
*please be sure to leave your email or twitter handle if you are only leaving a comment so I can contact you if your comment is drawn as the winner. Shipping is limited to US/Canada only.
I’ll randomly draw and announce a winner on Tuesday, January 12. Good luck!
The winner of this giveaway is Andrea, congrats! Thanks to everyone who entered!
BRUSSELS SPROUT LATKES WITH TOFU “SOUR CREAM”
Here’s one of several Brussels sprout recipes in the book that promise to make fans of skeptics. So much phytochemical goodness is hiding in these crispy little patties! For a gluten-free option, use a gluten-free flour in place of all-purpose flour.
Serves 4-6, gluten-free
Prep: 15 mins | Cook: 15 mins
2 cups (180 g) shredded Brussels sprouts
½ onion, thinly sliced
1 medium potato, grated
2 chia eggs (see below)
¼ cup (30 g) all-purpose flour
pinch of paprika
fresh chives, chopped
sea salt and freshly ground black pepper
a little oil, for frying
For the Tofu “Sour Cream”:
1 x 12 oz (350 g) package firm silken tofu
2 tablespoons umeboshi vinegar
1 tablespoon extra virgin olive oil
1 tablespoon water
½ tablespoon chopped fresh dill
¼ teaspoon sea salt
For the Chia Eggs:
To make one chia egg, mix 1 tablespoon of whole or ground chia seed with 3 tablespoons of water and let it sit for 5 minutes. The mixture will gel and become a bit gloopy, like a raw egg. Stir again and the “egg” is ready for use. It’s best used in baked goods.
1. In a medium bowl, mix together the Brussels sprouts, onion, and potato. Add the chia eggs and toss to combine.
2. In a small bowl, stir together the flour, paprika, and a little sea salt and pepper. Sprinkle this over the vegetable mixture and fold in to create a thick batter.
3. Heat a little oil in a cast-iron skillet over high heat. Scoop out 1.4 cup (60 ml) of batter and place in the oil, flattening it with the back of a spatula. Repeat with three more scoops to fill the pan. Cook for 2 to 3 minutes, until golden brown, then flip and cook for an additional 2 to 3 minutes until the underside is also golden brown. Remove to a plate lined with paper towels and then repeat with the remaining batter. If not serving immediately, keep warm in the oven at 250°F (120°C).
4. For the tofu “sour cream”, place all the ingredients in a blender or food processor and blend until smooth. Alternatively, a hand-held immersion blender can be used. Any leftover cream can be stored for up to five days in the fridge.
5. To serve, top the latkes with a dollop of cream and a sprinkle of chives.
Calories (per serving): 129 | Protein: 7.5 g | Total fat: 5.9 g | Saturated fat: 1.0 g | Carbohydrates: 14.3 g | Dietary fiber: 3.4 g | Sugars: 1.6 g | Vitamins: C
Recipe from Superfoods 24/7: More than 100 Easy and Inspired Recipes to Enjoy the World’s Most Nutritious Foods at Every Meal, Every Day © Quantum Publishing, 2015. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.