Easy raw pecan butter sauce

Theme Week – Holiday Meal

Good morning friends,

Well in continuing with our holiday theme weeks today’s recipes is a twist a classic yet simple Brussel sprout dish.

It took awhile for us to really like Brussel sprouts. We always felt bad because our grandmother would make hers every year for the holidays and we would never eat it. But as we got older and our taste buds changed we really loved them. Though, ever since going raw we really have not had them so we thought lets try making something with them but do it raw. So here is what we created. We hope you like

Pure2Raw Recipe: Shredded Brussel Sprout Hash with Pecan Butter Sauce

Ingredients:

• 1 bag of Brussel sprouts
• 1 Kabohca squash ( you can use any squash of your choice)
• pinch salt
• 1-2 tbsp coconut oil
• 1 tbsp apple cider vinegar

Directions:

Clean and trim your brussels sprouts.

Take your Kabocha squash (our friend Heather’s favorite squash) and skin and gut out

Take your squash and brussel sprouts and throw them into a food processor to shred. Though you could always manual cut each brussel sprout into small thin slices!

Here is what you get:

And repeat this step with your squash… again you can always cut your squash manually into small thin slices.

Than take your shredded veggies and place in large bowl and toss with coconut oil and apple cider vinegar and salt.

Place veggie mixture onto a dehydrator sheet and let dehydrate for about 1 hour.

Time for butter sauce

Pure2Raw Recipe: Pecan Butter Sauce

*reasons for pecans…. We typically don’t eat pecans though we thought they would do the best as a butter sauce. Why we don’t eat them because it is just not one of our favorite nut to eat.

Ingredients:

• 1 cup Pecans
• 4 tbsp shallots, chopped
• about 10-12 tbsp water
• 1 tbsp yacon syrup (can use agave or honey)
• 1 tsp salt
• 1/4 tsp nutmeg
• 1/4 tsp thyme

Directions:

Place all ingredients into blender and blend till creamy!

We tasted it and it just needed something else so we added nutmeg and thyme

And here is the simple butter sauce ( we like simple sauces… so if you like more eat add in some cayenne or your favorite spice)

We decided to toss our shredded brussel sprouts and squash with the pecan sauce then put it back in the dehydrator to “uncook” some more.

This meal was so yummy,  we were actually surprised because we made this recipe at the last minute. We have been seeing a lot of brussel sprout dishes and we wanted to do something. The pecans really helped make it taste “buttery”.  We are very pleased with the results.

The recipe reminder us more of a hash due the veggies getting a little crispy : )