Freekah/Brussel Sprouts in Lemon Ginger Cream

This one truly had me at the first bite, and it will be the same for you. Creamy lemon, ginger, almonds, and sesame seeds, blended into a smooth, rich sauce that is tangy, spicy, and rich. The roasted brussel sprouts and freekah add a comforting element. This is a bowl you will want to sit and enjoy, take it slow, savor every bite, and be free of distractions while eating. That means no phone, no movies, no talking. That’s how I do it when I want to enjoy a meal.

Freekah has a rich grainy texture that isn’t as firm as farro, but has a similar nutty flavor. You could also substitute it for quinoa, rice, pasta, or another preferred grain. It is native to and popular in the Mediterranean basin, mainly the Middle East and North Africa. This ancient grain is often used in place of rice for it’s superior health benefits.

Freekah is a super grain that ranks high on the nutrient dense scale. It is not gluten free, as it is a relative to wheat. Compared to quinoa, freekah contains more protein and twice the amount of fiber, supporting digestive health, and making it great for long lasting appetite control and weight management. This grain is extremely high in zinc, iron, copper, potassium, calcium, and magnesium. Carotenoid antioxidants such as lutein and zeaxanthin aid eye health and prevent macular degeneration. It also has prebiotics, which promote intestinal bacteria/probiotic levels, aiding the gut and colon, and issues related to them. Lastly, Freekah contains glutamic acid, an amino acid that helps synthesize glutamine, which is vital to building endurance and strength.

Freekah/Brussel Sprouts in Lemon Ginger Cream

Freekah/Brussel Sprouts in Lemon Ginger Cream

Yields: 2-3 servings

  • 3-4 cups brussel sprouts, chopped in halves
  • 3-4 cups (cracked) freekah ( 1 tbsp salt, 1 cup freekah to 3 cups water for 15 min )
  • a bit of oil for roasting
  • 4-6 tbsp capers
  • Lemon Ginger Cream
  • 1-2 tbsp grated ginger (depending on you ginger tolerance)
  • juice of 2 lemons
  • 1/2 cup raw slivered, sliced, or blanched almonds (ideally soak in 1 cup water for up to 12 hours)
  • 1/4 cup raw sesame seeds
  • 2 tbsp olive or sesame oil, or both
  • 1/4 cup unsweetened almond milk or water
  • 1-2 cloves garlic
  • cayenne, salt, pepper, to taste

Prepare the freekah, 3 parts water to every 1 part freekah, and a tbsp of salt, boil for 15-20 minutes, then close the lid and put it to the side.

Put the oven or broiler on. I used the broiler on low, but the oven on 400F works just fine. On an oiled sheet pan, spread the brussel sprout halves and sprinkle extra oil atop, some salt, pepper, and cayenne. Keep an eye on them and roast until they get browned, stirring and flipping them over halfway. They could take 15-20 minutes.

In a blender, mix all the sauce ingredients and blend until it's a thick cream.

Toss the freekah in a bowl with the brussel sprouts on top, and pour the cream over. Sprinkle the capers over this dish.

  • Total time: 30 minutes
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Freekah:Brussel Sprouts In Lemon Ginger Cream
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