Nothing says Christmas more than sprouts! This recipe packs in all the
- 500g baby sprouts
- 4 inches of preservative free
- 90g chestnuts (vacuum packed)
- Zest of 1 lemon
- 2 tablespoons of olive oil
- Pinch of Pink Himalayan or sea salt
Preheat the oven to 190C (fan assisted).
Remove the stalks and outer leaves from the sprouts. Boil a pan of water on the hob. Add the sprouts and cook for 7 minutes. Drain the water and tip the sprouts onto a baking tray.
Meanwhile, dice the
Place the chestnuts in a food processor and pulse (using the S blade) for a few seconds until you have a chunky crumb.
Using a fine grater to zest the lemon.
Add the cooked
Place in a serving dish and top with the remaining chestnut crumb and a little lemon zest. Enjoy.
“Food is one of life’s most powerful medicines. I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten, dairy and refined sugar free. I love wholesome, natural food. Heaps of vegetables, eggs, nuts, organic meat, fish and some low GI fruits as a treat. For me, it’s about keeping things