Brussels Sprout Salad with Pecans, Raisins and Apple
1 lb. Brussels sprouts, trimmed, and sliced
1 apple (any but a mac), cored, and thinly sliced/chopped into ½ inch pieces
½ cup raw pecans, chopped
½ cup raisins
2 teaspoons olive oil (1 teaspoon for Brussels sprout prep. + 1 teaspoon for seasoning of salad)
Celtic salt to season
Brussels Sprouts Prep:
Preheat oven to 350° F. Trim and slice the Brussels sprouts. Spread them out in a baking sheet and sprinkle with salt. Place them in the oven and roast for about 10-15 minutes. They should still stay crunchy but slightly toasted on the outside.
Toss Brussels sprouts along with all fruit and nuts together, season with olive oil and salt, and serve.
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