If you’re looking for fresh ideas to keep up with New Year’s healthy living resolutions, you’ve landed on the right page (or website shall we say). This colorful anti-aging salad features in our exclusive Younger You pre-order recipe collection and has been specifically created with longevity in mind.
The star ingredient, Brussels sprouts, is an excellent source of sulforaphane which is one of the methylation superfoods! Sulforaphane supports optimal DNA methylation and biological aging and has anti-inflammatory, antioxidant, and cancer-protective properties. But it is not the only bio age-reversing ingredient in this recipe – the turnips, carrots, onion, pumpkin seeds, garlic, lemon, olive oil, and basil also support healthy methylation and can slow down epigenetic aging.
Whether you need a bit of help getting more veggies in, are determined to live longer, live better, or even reverse your biological age* – this recipe is for you!
We are grateful to our Nutrition Resident Neda Mowzoun for developing this recipe, you can read how this recipe helped her banish those childhood Brussels memories and fall in love with this methylation superfood in the description below. And we hope that you fall in love with it too!
*PS
If you would like to optimize your health at the DNA level through dedicated support you may be interested to join our 3 Years Younger digital bio age reversal program.
Brussels Sprout Salad with Turnip Fries
Ingredients
- 4 turnips chopped into 1/3 inch sticks
- 1 tbsp. avocado oil or coconut oil
- Dash fine sea salt to taste
- Dash black pepper to taste
- 2 cups brussels sprouts shredded
- 1 small red onion thinly sliced
- 1/4 cup dried cranberries
- 1/2 cup carrots shredded
- 1/2 cup raw pumpkin seeds
- 1/4 cup freshly squeezed lemon juice
- 1 clove garlic minced
- 1/2 cup Extra virgin olive oil
- 1 tbsp. fresh basil or 1 tsp dried basil
- Dash fine sea salt to taste
- Dash black pepper to taste
- 1 tsp. Honey *optional (omit for YY Intensive)
Instructions
- Preheat oven to 425°F.
- Spread turnips on a large baking sheet. Coat with oil and sprinkle with sea salt and black pepper. Bake for about 20 minutes, until golden and crispy on the outside and tender on the inside.
- While the fries are baking, combine all dressing ingredients in a small bowl and mix well with a whisk or fork.
- To prepare the salad, add shredded Brussels sprouts, onion, cranberries, carrot, pumpkin seeds, and dressing in a large mixing bowl.
- Mix well and serve with turnip fries.
Recipe Notes
- If you cannot find turnips, use beets, carrots, or sweet potatoes.
- Purchase pre-shredded Brussels sprouts or shred at home with a cheese grater.
- Any leftover dressing can be stored refrigerated in an airtight container for 7-10 days.