Sarah Britton's Creamy brussels sprout slaw with apple and toasted almonds

You don't need to spend a lot of money to be healthy.

That's the theme behind renowned food blogger and holistic nutritionist Sarah Britton's latest cookbook, Naturally Nourished.

"I don't think we need to be millionaires to be healthy, nor should we," she told host Sheryl MacKay on CBC's North by Northwest. "Health is our birth right, and if we can walk down to our super market and get the foods that nourish us, that's a really fantastic privelige."

It was Britton's goal to make her new batch of recipes widely accessible. They're easily made without needing any pricey trips to a health food store.

She says all it takes is a quick trip to the local grocer to grab some basic foods to make some naturally delicious dishes, including this creamy brussels sprout slaw with maple vinaigrette.

Creamy brussels sprout slaw with maple vinaigrette

Ingredients:

• 50g raw almonds
• 1 packed cup of fresh flat-leaf parsley leaves and stems
• ½ pound/250g brussels sprouts
• 1 apple
• 2 teaspoons freshly squeezed lemon juice
• 2 tablespoons cold-pressed olive oil
• 4 teaspoons Dijon mustard
• 4 teaspoons apple cider vinegar
• 2 teaspoons pure maple syrup
• ¼ cup / 65g plain yogurt (preferably goat or sheep; optional)
• 2 pinches of fine sea salt
• 2 pinches of freshly ground black pepper, plus more as needed

Method: 

Slaw: Preheat the oven to 300 F / 150 C. Spread the almonds on a rimmed baking sheet in a single layer and roast until fragrant and slightly darker in color, 20 to 25 minutes. (A good way to check is to bite one in half and check the color in the center—it should be golden.) Remove from the oven and let cool completely. Roughly chop the almonds and the parsley leaves, finely mincing the stems.

While the almonds are roasting, wash and trim the Brussels sprouts, removing any damaged outer leaves. Slice them as thinly as possible using a knife or a food processor with the shredding attachment. Place in a large bowl.

Core and slice the apple into thin sections. In a small bowl, immediately toss the apple sections with the lemon juice to prevent browning.

For the creamy maple vinaigrette, whisk together the olive oil, mustard, apple cider vinegar, maple syrup, yogurt, salt, and pepper.

Add the apples, almonds, and parsley to the shredded brussels, pour the dressing over top, add a generous amount of black pepper, and fold to combine.

With files from CBC's North by Northwest

To listen to the full cooking club segment, click on the audio labelled: Sarah Britton's Creamy brussels sprout slaw with apple and toasted almonds