Two of My Favorite Things Just Had the Sweetest Baby!

I’m a bit of weirdo in that I eat Kale and Brussels Sprouts like other people pop potato chips. I absolutely love them! So, imagine, if you will, my

Kale Sprouts

reaction when I stumbled upon these little gems called, “Kale Sprouts.”

When I first saw them in the produce section of my local Whole Foods, I thought they were teeny, tiny, little miniature heads of Kale. As I leaned in for a closer inspection, I noticed the label, which read, “The New Superfood! Powerful source of antioxidants, vitamins & iron. The perfect fusion of Brussels Sprouts & Kale.”

My next thought was, “Oh no! What have they done to my Brussels Sprouts and Kale? Is this some kind of GMO Frankenfood?”

Curious, but still afraid to eat them (hey, GMO’s are scary), I scooped up a bag and added them to my shopping cart. Once I got home, I decided to call the company that distributes this new curiosity in my region, 4EARTH FARMS.  Kale Sprouts were just released in my area in March 2014. If you haven’t seen them in your neck of the woods, yet, don’t worry, they are probably on their way. It turns out that Kale Sprouts are a natural hybrid between Russian Red Kale and Brussels Sprouts. The small sprouts look like Kale but grow on a stalk like Brussels Sprouts. Very cool, huh?

After I was reassured that they were not GMO, I decided to try these babies out. And what great tasting little babies these Kale Sprouts turned out to be. They have a slightly nutty, slightly sweet flavor and their texture is tender yet crispy on the outside when cooked. DELICIOUS! They are also packed with Vitamin A, Vitamin C, Calcium, and Iron.

Kale Sprouts are really easy to prepare. I sautéed mine with garlic powder, pepper, and two tablespoons of olive oil (or coconut oil) for about 3 minutes, then added about 1/2 cup of water and steamed until they were tender.

You can also cook them in the oven, just like you would kale chips. Just preheat your oven to 425ºF, mix with 2 tablespoons of olive oil (or coconut oil), celtic sea salt, and pepper, then spread them on a baking sheet and roast for about 10 minutes. Easy peasy.

Have you tried Kale Sprouts, yet? I’d love to hear what you think. Please feel free to leave your comments below.


About Tiffany deSilva

Hi I'm Tiffany deSilva, MSW, CPC, CHC, Founder of BrightFire Living, LLC. I am a social worker, speaker, author, certified health, wellness and lifestyle coach, certified green living coach and toxic-free consultant. I am passionate about helping women like you to detox each area of your life, safeguard your family's health, and live life fully charged and completely lit up! I am on a mission to empower women and families who are managing food allergies, autoimmune disorders, and other modern chronic health conditions to live a safe, happy, and healthy life that truly lights your fire!

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