Raw Chili Spiced Brussels Sprout and Pumpkin Seed Topping

By Chef:  Gena Hemshaw
Posted: July 10, 2014


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If you miss being able to add croutons to a salad then you’ll be pleased to know there is an entire world of crunchy, salty, perfectly seasoned goodness to be had even on a raw foods diet! Spice up your next salad with this mouthwatering blend of seasoned and dehydrated nuts, seeds, and brussels sprouts by Gena Hemshaw of Choosing Raw.

Yield: 1 medium batch


  • 16 oz. Brussels sprouts, washed and ends trimmed
  • 1/2 cup pumpkin seeds
  • 1/2 cup cashews
  • 2 tablespoons tamari
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 1/2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1/4 cup nutritional yeast


Place the brussels sprouts in a food processor fitted with the «S» blade, and pulse them until they’re loosely chopped up.
Add the pumpkin seeds, cashews, tamari, smoked paprika, chili, lime juice, olive oil, and nutritional yeast. Pulse again, until everything has been mixed up well.
Dehydrator option: Place the shredded brussels sprout mixture onto a dehydrator sheet. Dehydrate at 115 for 8-10 hours, or overnight. If you make them during the day, use a spatula to mix them around a bit halfway through dehydrating. Store in an airtight container for up to two weeks.
Oven option: Pre-heat your oven to 350. Bake the brussels sprouts till they’re crisping up and the nuts/seeds are browning. Remove from heat and store in an airtight container for up to four days. (NB: these won’t be crispy like the dehydrated version, but they’ll taste great!)