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#FeelgoodFebruary: Hormone-balancing salad

#FeelgoodFebruary: Hormone-balancing salad


Full of hormone-balancing compound indole-3-carbinol, bolshy Brussels sprouts have earned their right to stick around long after the festive season.

Combine them with superfood leaf kale in this nutrient-dense salad recipe from exclusive London wellness centre Grace Belgravia, for a midday meal that’s anything but boring.

Serves 2

50g Brussels sprouts
1 punnet cranberries
3 tbsp Dijon mustard
3 tbsp cider vinegar
9 tbsp walnut oil
30g kale (pre-cooked)
Handful feta cheese, crumbled
100g chestnuts
Handful parsley
Quarter of an avocado, sliced
Handful of mint leaves, chopped
Pomegranate seeds
2 tbsp agave
Cress, to garnish


1 Trim, chop and blanch the sprouts for 2 minutes then cool in ice water and dry off.

2 Cook cranberries in a pan with water until tender, blitz in a blender and pass through a sieve.

3 Whisk mustard with the vinegar and cranberry, slowly add the oil, then season to taste.

4 Combine sprouts with all the other ingredients, mix in the dressing and season.

Add a few sprigs of cress to garnish and serve.


Hormone-balancing salad recipe by Keith Keiller, head chef of London’s only health and wellbeing club for women, Grace Belgravia


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