Episode 13 Show Notes

Episode 13 Boss’ Brussel Sprout Salad with special guest Brianna Seeds

Intro:  Courtney….Courtney Uncooked. I’m Courtney Uncooked cause that’s how I like my food. The vitamins and the minerals, you know they all get through. Absorbed into the body so that nothing gets lost, When you start eating raw of your health you’ll be the boss. Raw vegan for my health and you know that health is wealth. To help you stay your best, we will welcome special guests. So let’s go make a recipe and have lots of fun, Your healthy living journey has just begun cause I’m Courtney….Courtney Uncooked. Courtney….Courtney Uncooked.

Courtney: Hi I’m Courtney Uncooked, and this is my boss, Brianna. Yes, my boss, she’s here today to boss me around. She normally does it over the phone all day, every day she tells me where to go, what to do, what to pick up, what to buy, who to bring. I mean it’s just like never-ending, the demands that my boss puts on me, but at the end of the day I could not be more proud of any human in my life. Brianna is just such a shining example.

A few years ago she quit drinking alcohol and she’s in real estate and has a super stressful career, but still quit drinking alcohol, quit smoking cigarettes, quit doing anything, she does nothing. She is straight edge people, straight edge and she has a baby, and she works like three different jobs, and two of them are bossing me around, and I am just so in awe of Brianna all the time. I could not be more proud.

So she loves Brussels sprouts, and every day she is brusseling. I mean she’s super organized and gets more done every day than I get done in a month, no kidding so she is brusseling all day, every day. So I discovered this brussel sprout recipe and I knew that you loved brussel sprouts. So I can’t wait to show you this today, but before we get started, tell us a little bit more than that you’re my boss and you know, tell everyone why you love working with me.

Brianna: Okay. So I’m Brianna and I’ve been a realtor and property manager now for going on six years.

Courtney: She’s my property manager.

Brianna: I am, I actually met Courtney six years ago and she’s been my partner in crime ever since. I’m very blessed to have found a friendship with you. And every day I wake up super fortunate knowing that we have each other’s backs.

Brianna: So when you started this venture, I was super stoked and I couldn’t wait to be on the show, so thanks for having me.

Courtney: I’m so excited!

Brianna: Yes!

Courtney: Okay. So this brussel sprout salad, I’ve never even had raw brussel sprouts before. I’ve only had them cooked, you know, like mini cabbages with butter all over them, before I went raw vegan of course. And so this I thought, Oh brussel sprout salad that doesn’t sound too good because you know, unfortunately, brussel sprouts haven’t always gotten such a great rap. I mean, kids be talking trash about brussel sprouts and brussel sprouts are delicious.

Brianna: Well, I’ll be honest when you say we’re making a raw brussel sprout salad, I wasn’t so sure.

Courtney: We’re going to see what you think at the end, I think you’re going to love it. So what we do first is take about a pound of brussels sprouts, which is how they usually sell it in a bag and the bag is a pound. And then you take your brussels sprouts or little mini cabbages and you want to cut off the end. But unlike most vegetables and fruits, you know, you just, you don’t want to waste a lot of the fruit and so you’ll cut very thin. But with brussel sprouts, we don’t want to do that. We actually want to cut almost halfway into the brussel sprout so that we can peel off the leaves. So I’m going to let you go ahead and do that for a couple and then just start peeling the leaves off.

Courtney: We’ve done most of them for you already because this is a little bit time-consuming. It takes a lot of time to peel off the leaves. But you can do this, you know, with your weekly meal planning and make this, you know, make a double or triple batch every week and have this every day, and you’re going to want to have it every day because it is so delicious. So we’ve done that here with over a pound of brussels sprout leaves, you can just see, you know how pretty that looks.

Brianna: It looks great.

Courtney: And then we want to add some spring onions. I love spring onions! So, depending on your taste, I always add way more spring onions than you’re supposed to because I love them. So we’re just going to sprinkle them in there.

Brianna: And does that just add a little zest, a little zing?

Courtney: Yes, it’s just delicious! I don’t even know how to explain the festival that happens, it is so good. Then we’re going to add a third of a cup of soaked Walnuts, which we soaked overnight, drained and strained of course. And then we don’t just add a third of a cup. We’re going to you know, cut it up into little finer bits of walnuts and then sprinkle that in.

Brianna: So can I ask you, why do you soak them?

Courtney: You soak nuts, all your nuts for many different reasons, just like you wash any fruit or vegetable, you want to get off any dirt that’s on the outside. Also, enzyme inhibitors are not good for human beings, the lining of your stomach and your digestion. So you hear a lot of people say, Oh, I can’t eat nuts, and that’s why they’re not soaking them overnight getting off all that protective layer. I mean, these are not even going to taste like any nut you’ve ever had before. Raw soaked nuts tastes nothing like the nuts that you buy in the store. So these are great, and we’re just going to throw in a third of a cup. Then we have some parsley, which I like. Then we’ve got a couple of tablespoons of apple cider vinegar, and this is just so good. Yes. Then some salt and pepper to taste, just a little bit of oil, just a little bit, just a touch. And it is crazy how a little bit can really go a long way in this salad and then Brianna, we’re just going to toss this salad girlfriend. We’re just going to toss it up, I’ll let you take that over. And do you have any questions?

Brianna: So now is that all the ingredients? Do we need or do we need to like add anything to give it a little sweetness?

Courtney: Um. What are we missing? You know what we’re missing? Oh my gosh.

Brianna: What?

Courtney: We are missing ginger.

Shelagh: My ears were ringing, I heard you might need this.

Courtney: Hey Shelagh.

Brianna: Hey Shelagh.

Courtney: What’s up girl?

Courtney: Got some ginger, alright, you’re so good. Bye She.

Shelagh: Got to go make some more mac and cheeze.

Brianna: Bye.

Courtney: She’s so good, how does she know we needed that? Okay, so normally, well normally we would use some fresh grated ginger, but I forgot, I’m sorry. And so this is just some ground up, super fresh there Darien, and super fresh that we just got from Sheila. And so are you a big ginger fan?

Brianna: I like ginger.

Courtney: Okay. I think the whole key to this salad really is the ginger, it’s delicious.

Brianna: This smells really good!

Courtney: And so Brianna, how long have you been vegan?

Brianna: I have been vegan for going on three years and I went vegetarian maybe five years ago.

Courtney: Okay.

Brianna: After about a year of convincing from Court, after a juice cleanse is how I found out my gallbladder was as bad as it was. I spent two weeks in the hospital to have my gallbladder removed.

Courtney: I didn’t sleep for two weeks.

Brianna: So when I left the hospital is when I kind of decided that I was going to start going vegan. I just didn’t see the necessity in milk or butter or anything anymore. Nowadays we have it really easy, there’s so many alternatives for us now versus people who went vegan 10 years ago, the things that they had weren’t there. So now I can have butter still. I can have all these things just not from an animal.

Courtney: Unfortunately, they have vegan cakes, cookies, pies, girl everything, which is great. You know, converting people to veganism, but not good for vegans because a lot of the vegan food unfortunately isn’t healthy. So that’s why I’m here and called to do what I’m doing is to share one free raw vegan recipe each week. I’m not getting paid anything to do this. I want to send this out to the world for free every week because I want to change the world one bite at a time. Remember to like Courtney Uncooked on Facebook, follow Courtney Uncooked on Instagram and subscribe to Courtney Uncooked on YouTube. Hit that notification bell and you get my recipes sent to you for free each week, and the rest is history. Just try the recipe. Yeah. What do you think?

Brianna: Oh, it’s really good.

Courtney: You like it?

Brianna: I love it.

Courtney: Do you think I put too much ginger?

Brianna: Nope. I like it.

Courtney: I’m feeling inspired.Courtney: Making a brussel sprout salad with Brianna my boss. In a bowl with some walnuts, we bout to toss. Brussel sprout ain’t nothing but little cabbages, you’ll tear the salad up like some hungry savages. It takes a lot of time to peel off the leaves but it tastes so good you won’t even believe. No, you don’t need a stove or an oven to cook. Just a blender, dehydrator and Courtney Uncooked.