:: Slice of Emma ::

July 22nd, 2015
Healthy, Whole Food, Plant Based Recipes by Emma

Recipe #7 :: Brussel Sprouts Kulambu

Over the holidays I visited Tanzania and Kenya where I hiked Mountain Kilimanjaro, scuba dove in Zanzibar, and Kenya where I worked at an HIV clinic in Nakuru. I enjoy incorporating volunteerism on my trips as a way to give gratitude. In addition to the long-term goal of hiking Kilimanjaro, it is also to raise awareness around the needs for the Malama Global Fund- Comprehensive Care Centre in Nakuru, Kenya where the first project will be to buy land to start a farm serving the nutritional needs of the patients in the Centre. You can contribute towards this critical mission at http://themalamaglobalhealthfund.org/ or https://www.gofundme.com/v3g4zjv2

Hiking Kilimanjaro was the most challenging and breath takingly beautiful experiences that I have had up to this point in my life. The hike begins in the jungle, where the mountain is thriving with incredible life force. Each day unique because as we climb we enter a different climatic zone. The lower reaches of the mountain are dominated by evergreen forests. At approx. 3,000m the landscape starts to change into a shrubs and boulders. At around 4,000m the landscape becomes arid and rocky, similar to a lunar landscape. The fourth zone consists of fine glacial scree / silt dessert setting. The top of Kilimanjaro is partially snow-capped with large glaciers interspersed between the volcanic craters. The porters are more equipped than myself (UK and Dutch DNA) to handle the changes in altitude and physical challenges of the hike. The porters live on the periphery of habitable land in regions surrounding Kilimanjaro including Arusha. As I climb closer to the top, and life becomes scarce I think to myself that no animal in its right mind ever intentionally puts itself in danger by going somewhere it does not belong. Human beings, on the other hand, are controlled by brains whose emotional and spiritual imperatives can override the survival instinct. Humans have always had an insatiable drive to explore. Now, with the accumulated wisdom of generations, we have developed the technology to cross barriers that had previously contained us for hundreds thousands of years. The combination of wanderlust and technology has given us the temerity to believe we can take on the most extreme environments and not just survive but actually thrive. I felt myself thriving on the mountain, sleeping in freezing temperatures, lung oxygen capacity at 30%, and muscles fatigued with exhaustion. Now that I am home, I find myself craving the meditation of hiking countless hours as I stare up at the ice caps of Kilimanjaro.

The food they fed us on the mountain included traditional Swahili dishes and mild curries.  All over Tanzania and Kenya the restaurants included traditional Indian curry dishes.  I was in love with the brown chapatti bread with curries.  The following recipe is Indian but reminds me of the heavy Swahili tomato dishes that I enjoyed on the mountain. 


  • 2 tbsp sunflower oil
  • ¼ tsp asafetida powder
  • ½ tsp fenugreek seeds
  • 1tsp black mustard seeds
  • 1 tsp urad dal
  • ½ chopped purple onion
  • ½ cup chopped tomato
  • ½ tsp turmeric powder
  • 2 tsp curry powder
  • 1 cup tomato sauce
  • 1 tsp sea salt
  • ½ tsp tamarind paste
  • 1 ½ cup washed and halved Brussels sprouts


Saute over medium heat asafetida powder, fenugreek, mustard seeds, and urad dal. Add onion, tomato and turmeric. Stir constantly. Add curry powder and tomato sauce. Add 2 cups water, stir and cook a few minutes. Add tamarind paste and salt, and mix well. Add Brussels sprouts, cover and cook on low 10 minutes until tender. Do not over cook.  Serve immediately with your favorite rice.

A tallest mountain on the African continent congratulations to Emma for conquering Mt. Kilimanjaro! I got to have this experience back in the summer of 2012.  It was a life altering trip.  So proud, happy and grateful for you Emma!

Hi, I am Emma Wilkiemeyer. Welcome to Slice of Emma recipe blog featuring healthy recipes that are vegan and based on whole foods.  For the past seven years I have shared recipes with friends and family and past two years through my blogging.  I completed a certification at Southwest Institute of Healing Arts in Arizona in Holistic Nutrition.  I take pride in that my recipes are not only delicious, but the science behind them makes for ingredients that nurture and balance the body.  My recipes are all gluten free and vegan. 

My full time career is working in the oncology bio-tech space. Working around patients who are very sick has taught me the value of living a healthy lifestyle each and every day in order to lower the risk of disease later in life.  My whole foods diet keeps me energized to work hard and fuel my fitness routine.  Slice of Emma will also feature not only my voracious appetite in the kitchen but also my travel adventures including mountain hikes sometimes shared with Jes the CCC and international travel.  Please reach out to me anytime you have a question whether it be about travel or my recipes.

I am excited to share my passion and creativity with you.  Whether you are an experienced cook, or just getting started with a plant based diet I hope to have something that excites and helps you love healthy and compassionate cooking.

My life recipe is simple- Nourish the body with clean food and exercise, and feed the soul with life’s rich experiences whether it be through getting out in nature or positive relationships with the people in my life.


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