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Dis­co­ver the wide ran­ge of AW com­pli­ant products:

Brussels sprout goulash

This fat-free, vegan goulash is packed with nut­ri­ents. Brussels sprouts are a high­ly nut­ri­tious vege­ta­ble rich in anti­oxi­dants, phy­to­nu­tri­ents, vit­amins C, A and E, and alka­li­zing mine­rals such as cal­ci­um, iron and manganese. 
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Ingre­di­ents for 4 ser­vings:

Pre­pa­ra­ti­on:

Wash the pota­toes well and cut them inclu­ding the peel into even, equal-sized cubes. Place on a bak­ing tray lined with bak­ing paper and bake in a pre­hea­ted oven at 250 degrees for about 35–45 minu­tes until they are nice and golden.

Clean the Brussels sprouts (about 900 grams should remain) and cook in sal­ted water for 8 minu­tes. Then strain and set aside.

Rough­ly dice the oni­ons and fine­ly chop the gar­lic. Fry both tog­e­ther in a lar­ge pot wit­hout fat. Add the toma­to pas­te and fry brief­ly. Then degla­ze with the gra­pe juice and use a woo­den scra­per to remo­ve the sedi­ment. Now add the aro­nia juice and vege­ta­ble broth as well as the Brussels sprouts and bring ever­y­thing to the boil again. Let sim­mer on a medi­um heat for ano­ther 5 minutes.

Final­ly add the spi­ces and pour in the map­le syrup. Mix ever­y­thing well and remo­ve from the heat. The goulash should now rest for a few minu­tes and cool down slightly.

Ser­ve with the pota­to cubes and deep plates.

Bon appe­tit!

More such fan­ta­stic recipes are in Gün­ther Karl’s cook­books to find:

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Gün­ther Karl 
Gün­ther Karl beca­me awa­re of our favo­ri­te aut­hor many years ago. After just a few weeks, his dear wife Ste­fa­nie was also con­vin­ced of the diet, so that both of them can now fol­low the path of a com­pli­ant diet tog­e­ther. Gün­ther Karl is always hap­py to take on the chall­enge of crea­ting healt­hy and tasty dishes. 
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