This veggie side dish is super tasty and ultra-cleansing thanks to the parsley, brussels and lemon juice (all foods that support the liver). This recipe also includes Pecorino Romano cheese- sheep’s cheese, which is easier to digest than dairy that comes from cows. If you are dairy-free, simply omit.

I buy the brussels already shaved as a time-saver (Trader Joe’s).

Ingredients

• 1/4 cup olive oil + 1 TBSP
• 2 TBSP lemon juice
• 2 TBSP nutritional yeast (available in the bulk section at most health food stores; excellent source of B12!)
• 1 tsp sea salt
• 1/t tsp black pepper
• 2 cups brussel sprouts, shaved
• 1/2 cup dried tart cherries, unsweetened
• 1/3 cup Pecorino Romano cheese, grated
• 1/4 cup fresh flat-leaf parsley, chopped
• 1/4 cup pine nuts

Instructions

1. Make sauce: whisk together 1/4 cup olive oil, juice, nutritional yeast, salt and pepper in a large serving bowl.

2. In a large skillet over low heat, lightly saute shaved brussel sprouts in 1 TBSP olive oil, about 5 minutes. Remove from heat and transfer to bowl with sauce. Mix well.

3. Stir in cherries, parsley and cheese. Top with pine nuts.

Enjoy!