Hi. It’s us. And we just have to share this recipe for brussel sprouts. In honor of one of the  darkest days of the year, our power went out. But we got by with some candles and a lighter:

Start by peeling and shredding a bag (about 1lb or 1/2 kilogram) of brussel sprouts.

And do the same to about 1/2 lb of kale (remove the big stems and use the leaves).

Then shred an apple. Preferably a green and sourish one.

Then make a dressing using 3 tablespoons lemon juice, 3 tablespoons olive oil, 1 garlic clove, a little salt and pepper, and 1 tablespoon honey.

And last but not least, make this absolutely deliciously good “parmesan” using 1/2 cup pumpkin seeds, 1/2 teaspoon salt, 2 grated garlic cloves, and 2 teaspoons of olive oil. Oh mama, so good.

Then massage the kale with the olive oil dressing, add the rest and stir around for a little while so everything is mixed together. Oh yeah – throw some raisins in there too!

And right NOW, our last candle burned out.

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