Dairy-Free Cornbread w/ Brussels Sprout Medley Roasted Tomato Garlic Sauce

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Nutritious & Organ-Pleasing

Ingredients

Dairy-Free Cornbread

• 1 cup Cornmeal 
• 1 cup Corn
• 1 cup  Unbleached all-purpose flour
• 1 tbs Baking powder
• 3/4 tsp Sea salt
• 1/4 cup Agave
• 1 cup Almond milk
• 1/4 cup melted Coconut oil
• 2 tbs ground Flax seed mixed with 6 tbs water (as egg substitute)

Brussels Sprouts with  Roasted Tomato Garlic Sauce

• 2 cups Brussels sprouts (cut in half)
• 2 medium Tomatoes (sliced)
• 1 cup baby Carrots (cut in half)
• 2 cloves of Garlic
• 1 Red pepper (sliced)
• 1 large Onion (sliced)
• 1 tbs Olive oil
• Sea salt (optional)

Directions

Brussels Sprout Roasted Tomato Garlic Sauce

Put sliced tomatoes on baking sheet pan in oven for 10 minutes. Add tomatoes and garlic to a blender and puree until smooth. Set aside. Heat olive oil in pan and add chopped onions, red pepper and carrots. Cook for 10 minutes.

Dairy-Free Cornbread

Preheat oven to 425 degrees. Lightly coat an 8-inch-square baking sheet with olive oil

Combine flour, cornmeal,baking powder and sea salt. Add flax eggs, agave, almond milk, corn and coconut oil (add slowly as you stir ingredients). Mix just until smooth. Pour into baking sheet and bake for 20 minutes or until a knife inserted in the middle come out clean.

Some Nutritional Benefits

The almond milk in the cornbread insures bone, muscle, skin, eye, blood and heart health.

Brussels sprouts help the body produce energy from the food we eat. They nourish the heart and digestive system. They are also used as a detox, and in repairing damaged cells (to prevent swelling or cancer). The fibers help relieve constipation.

Tomatoes support the immune system and can help restore/maintain kidney health. 

Carrots are a good detox. They help cleanse the liver and colon. 

Tomatoes and carrots boost eye, teeth, bone, skin, blood, heart and cell health. 

 

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