PG 19 Fried Brussels sprouts with blue cheese yoghurt
WASTE NOT
To get the most out of the entire Brussels sprout, finely shred any outer leaves and add these to a salad.
ALL THE GREEN GOSS
We get you across all the vibrant greens that are at the heart of our favourite colder season comfort dishes:
Alfalfa sprouts are a great source of plant-based protein: 1 cup of sprouts is just eight calories, making them a wonderful and nutritional addition to any salad or sandwich. Proper handling and storage is essential to prevent the spread of associated foodborne illness.
Cavolo nero, also know as Tuscan cabbage, has a rich and astringent, mild cabbage flavour. It doesn’t lose its volume when cooked, but it does need longer cooking. High in vitamins, minerals and antioxidants.
Baby spinach contains nitrates that help improve blood flow and lower blood pressure, which can reduce the risk of heart disease. Avoid overcooking to preserve its nutrient content.
Edamame are fresh soy beans in the pod. They contain all nine essential amino acids – making it a complete protein source. Available frozen from Asian food stores and major supermarkets.
Broccolini is a hybrid between broccoli and Chinese kale. High in fibre and potassium it’s a
