Recipe: Sprouts Champagne

It’s been rather a long time since my last post! I have been so incredibly busy with developing recipes, new cookery school programmes and events and generally leaving some things behind. So I thought it was about time that I post something that I have been raving about on social media, particularly on facebook for some time. It’s my delightful recipe for Sprouts Champagne.

Reaction to the sprouts champagne!

Ok! I admit. It sounds a little weird. And when I announced what was in the bubbles at our Cookery School Christmas Event this was the response I got! lol those faces really capture their reaction and tell the story! And yes – I guess when you are used to the taste of the finest Champagne – the thought of juiced sprouts as a clean eating replacement probably sounds pretty revolting.

But do not fear! Not only is it bearable. It’s really rather good! It’s delicious served with a celebration dinner! Here it is pictured at my latest supper club where we enjoyed a delicious plant based raw Christmas dinner.

It’s a delicious and refreshing alternative to alcohol if, for whatever reason, it’s off the menu for you. Served with any celebration dinner or just to add some sparkle in to your life, it’s a really bubbly buzz of a drink! And seriously healthy too.  Here’s a picture of the tonic. Looks awesome, doesn’t it!? It’s bottled and ready to be mixed with sparkling water. Totes delish.

I used regular brussels sprouts. Perfect seasonal fare – remember that natures harvest gives us a great indicator of the kinds of foods we should be eating at different times of the year. Feel free to substitute the sprouts for another seasonal green!

The health benefits of Sprouts

  • Brussels sprouts can provide you with some special cholesterol-lowering benefits if you will use a steaming method when cooking them. The fibre-related components in Brussels sprouts do a better job of binding together with bile acids in your digestive tract when they’ve been steamed. When this binding process takes place, it’s easier for bile acids to be excreted, and the result is a lowering of your cholesterol levels. Raw Brussels sprouts still have cholesterol-lowering ability — just not as much as steamed Brussels sprouts.
  • Brussels sprouts may have unique health benefits in the area of DNA protection. A recent study has shown improved stability of DNA inside of our white blood cells after daily consumption of Brussels sprouts in the amount of 1.25 cups. Interestingly, it’s the ability of certain compounds in Brussels sSproutsprouts to block the activity of sulphotransferase enzymes that researchers believe to be responsible for these DNA-protective benefits.
  • For total glucosinolate content, Brussels sprouts are now known to top the list of commonly eaten cruciferous vegetables. Their total glucosinolate content has been shown to be greater than the amount found in mustard greens, turnip greens, cabbage, kale, cauliflower, or broccoli. In Germany, Brussels sprouts account for more glucosinolate intake than any other food except broccoli. Glucosinolates are important phytonutrients for our health because they are the chemical starting points for a variety of cancer-protective substances. All cruciferous vegetables contain glucosinolates and have great health benefits for this reason. But it’s recent research that’s made us realize how especially valuable Brussels sprouts are in this regard.
  • The cancer protection we get from Brussels sprouts is largely related to four specific glucosinolates found in this cruciferous vegetable: glucoraphanin, glucobrassicin, sinigrin, and gluconasturtiian. Research has shown that Brussels sprouts offer these cancer-preventive components in special combination.
  • Brussels sprouts have been used to determine the potential impact of cruciferous vegetables on thyroid function. In a recent study, 5 ounces of Brussels sprouts were consumed on a daily basis for 4 consecutive weeks by a small group of healthy adults and not found to have an unwanted impact on their thyroid function. Although follow-up studies are needed, this study puts at least one large stamp of approval on Brussels sprouts as a food that can provide fantastic health benefits without putting the thyroid gland at risk.

Sprouts can help you detox!

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You’ll want to include Brussels sprouts as one of the cruciferous vegetables you eat on a regular basis if you want to receive the fantastic health benefits provided by the cruciferous vegetable family. There is evidence from human studies that enzyme systems in our cells required for detoxification of cancer-causing substances can be activated by compounds made from glucosinolates found in Brussels sprouts. Brussels sprouts are an outstanding source of glucosinolates. The chart below shows the best studied of the glucosinolates found in Brussels sprouts and the detox-activating substances (called isothiocyanates) made from them.

Click here for source

Well with all these benefits it sounds like brussels sprouts are just the ticket! So let me now share with you my darling little recipe for Sprouts Champagne!

I recommend the Tribest Green Star Elite for the job! Makes amazing quality juices that keep vibrant for days so you can plan your juices & tonics in advance! Click here to find out more and get 20% off your juicer!

Ingredients

For the tonic:

  • 2 cups brussels sprouts (around 20 large sprouts)
  • 1 small parsnip
  • 1/2 apple
  • 1 lime
  • 1 nib ginger (as desired and to taste but too much will overpower the drink)
  • sparkling water

Optional winter tonic extras:

  • Turmeric
  • Garlic
  • Chili

Method

Sprouts ChampagneWhatever your measures and whatever quantities you are preparing remember the ratios: (approximately) 60% brussels sprouts, 20% parsnip, 10% apple 10% lime… Juice all ingredients in a slow juicer if you have one and pour in a champagne glass to fill it to 20% (or up to a third) and then top it up with chilled sparkling water (80%) to fill the glass!

It will bubble over so pour carefully!

This is a delicious bitter bubbly. With a harsh bite to it. A slight sourness from the lime.

Bitter is a flavour we should seek out if we want to alkaline the body – eat well and keep healthy – particularly throughout the colder months. It’s a taste that we often avoid but after some time our taste buds get re-adjusted to a delightful bitter flavour.

As you are probably going to munch through some mince pies or other sweet desserts – some bitter balance with this fabulous alternative champagne will go down a treat at Christmas.

Click here for the latest Cookery School Programme and announcements for new events. 

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Explore Raw Cookery School Christmas Event 2015

Keeping it juicy & raw

Big love

Signature Stephanie

 

 

 

 

 

 

 

 

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