The holiday season is filled with so much joy and celebration. But we know that it can also bring on a lot of stress and heavy comfort foods. For the months of November and December Doulas of Capitol Hill is celebrating how to have a healthy holiday season. One of the ways we want to encourage you to participate in the holidays, while minding your health, is by providing some easy and delicious recipes.

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Today we have another one of Doulas of Capitol Hills amazing chefs, and postpartum doula, Muriel Vanderpuye, on the blog sharing a healthy recipe with you. A warm brussels sprout and pomegranate salad.

Muriel shared, “my children just decided they wanted to choose a healthy lifestyle and traditional African food was no longer welcome in my home.

As a mom I had to make some changes and I bumped into this recipe, I tweaked it a little and we just love it.

The Brussels sprouts vegetable comes from the cabbage family very popular In Belgium and I believe the reason for its name, Brussels. Brussels sprout is quite controversial either you love it or you hate it but this recipe made me fall in love with this unique vegetable.

The first time I tasted a sprout was in culinary school in England. It tasted quite bland with a little bit of a bitter aftertaste. Last year I found this recipe online and added some personal touches.

I love the taste of caramelized outer leaves with the toasted crunchy pecans with sour/ sharp pomegranate seeds and of course the sweetness of the honey all mixed together. This dish should be served warm

Healthy, delicious, inexpensive and easy to make. My kids just love it and I hope your family will too!”

Here is a link on tips to help peel a pomegranate

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