I had a ton of apples to use up and have been making apple everything, however, I was also given a bag of sprouts, do decided to create a tasty side dish. It turned out to be so hearty, that if you’re vegan, you may want to eat it as an entree with a side of brown rice or quinoa. Either way, it’s an excellent seasonal dish, which I’ll be making again this week. It’s a perfect accompaniment for grilled chicken or fish too.

Serves 2 as a side, but double if you’re going it eat it as an entree.

2 cups Brussel Sprouts, if they are very large, quarter them and if small to regular, half them).

2 tbsp olive oil

Sea Salt

2 apples, peeled, cored and cut into wedges

1tbsp olive oil

1/2tbsp butter (optional, but gives a better taste)

1/4tsp ground cumin

1/2 cup slivered almonds

Pre-heat oven to 350 degrees

Place the sprouts in a bowl and pour on the olive oil. Using your hands, massage the oil into the sprouts and then empty them out on a baking sheet. Sprinkle with sea salt. Place in the oven for 20 minutes or until they are browned and well-roasted.

Meanwhile, melt the oil and butter in a heavy skillet (I love to use my cast iron skillet for caramelizing). Add the apples and turn the heat down really low. Fry gently for about 20 minutes, stirring every now and again, until the apples are soft and slightly brown. You may want to fry them for longer, depending on how much you want to caramelize them – the longer the better. When they are done, sprinkle with the cumin, stir and fry for another few seconds.

Add the sprouts to the pan to warm them up.

Place the roasted sprouts and the apples in a warmed bowl and top with the almonds.


Now is apple season and I’ll never turn down an apple strudel. With the holidays coming up, I’m all about cutting corners, while still creating seriously healthy dishes. The corner-cutter in this case was a box of whole wheat puff pastry, which pained me beyond measure to buy, because it was so expensive and pastry is not only pretty easy to make, but a fraction of the price. I let myself have this little lazy luxury, however, as I was knee-deep in work and family stuff.

This is a perfect Holiday dessert, so stock up your freezer with puff pastry and you’re almost good to go.


Approx 1/2lb of puff pastry ( I purchased a 11b box and used half for this recipe)

1tsp vegetable oil

1/2 cup raspberry jelly

1/4 cup almond meal

4 apples

1/4 cup raisins

1/2tsp ground cinnamon

1tbsp milk

Confectioner’s sugar for dusting


Preheat the oven to 350 F

Grate the apples and place in a colander lined with paper towel to drain

Roll out a rectangular block of the pastry. You need to roll it out into as thin as possible a rectangle (measuring about 10 x 15 inches).

Lightly brush the pastry with half the oil leaving a 1 inch border.

Spread the jelly over the pastry within the border. Squeeze the grated apple to make sure that most of the moisture has drained, then pile it evenly over the pastry rectangle. Sprinkle the almonds on top, the raisins and finally the cinnamon.

Carefully roll from the long edge of the rectangle to form a thick log. Make sure the seam in underneath and very carefully transfer to a greased baking sheet.

Bake for 35 minutes or until golden brown on top. Cool on a wire rack and dust with sugar before serving.

I like to serve it with either plain yogurt, or creme fraiche.

If you wrap it in foil and stick it in the fridge, it will keep for up to 3 days. You can re-heat it for 20 minutes in a warm (320 F) oven.