Happy & Healthy

THE NEW SUPERFOOD
FOR FITGIRLS

Quinoa, goji berries, kale, and chia seeds. Secretly, I've actually been done with the superfood hype for a while. But still. There is something new on the way that I actually like. Because if it’s green and full of vitamins, I’m in, you know.

Soon we will see it everywhere: Kalettes. The Kalette is a combination of Brussels sprouts and kale. But flower sprout sounds a lot better, don’t you think? A mini cabbage that you can cook tender in five minutes.

While I’ve been a bit annoyed by the term superfood, I think this little cabbage can proudly carry the name. One hundred grams of Kalettes contain double the amount of vitamin B6 and twice the amount of vitamin C compared to regular Brussels sprouts. This cheerful little cabbage is an absolute vitamin bomb, excellent if you’re team snot.

How do you prepare it in the tastiest way? Like this.

Ingredients:

• Kalettes

• bag of arugula
• 1/2 pumpkin diced
• Half a lemon
• 150 g Brussels sprouts
• 120 g Kalamata olives
• 30 g Pecorino cheese
• thyme for garnish

For the dressing:

• 60 ml olive oil
• 2 tbsp apple cider vinegar
• zest of half a lemon
• 3 anchovy fillets
• 3 sprigs of thyme

Preparation:

Preheat the oven to 180 degrees. Grate the zest of the half lemon, set it aside for the dressing, and squeeze the lemon. Cut off the bottom of the Kalettes and wash them. Cook them al dente in 3 to 4 minutes. Drain and let them cool in ice water. This way they stay beautifully green. Put the pumpkin with some olive oil, pepper, and salt in the preheated oven. Bake for 15 minutes until golden brown. Make the dressing by putting all the dressing ingredients in the blender. Blend until you get a smooth dressing. Place the arugula on a plate. Distribute the Kalettes, the pumpkin pieces, and the olives over the arugula. Drizzle the dressing over the salad and garnish with shaved Pecorino and thyme leaves.