Brussels sprouts, like their brethren (think cauliflower, kale, broccoli, cabbage, and collard greens) are SO good for you. Indeed, they are one of the most nutrient dense foods you can eat. One cup exceeds your daily needs for vitamin C and vitamin K (good for bones), with a whole cocktail of phytochemicals and antioxidants linked to minimizing risk for diabetes, heart disease, and cancer, all at just 38 little calories. The fact that the Brussels in this salad are served raw rather than cooked may have its upsides too, since some of its cancer-fighting compounds (along with certain vitamins) lose their potency when heated. AND just know you're going to want to make this dressing ALL the time.
Ingredients: 1/4 cup olive oil 2 Tbsp fresh lemon juice
1 1/2 Tbsp Braggs nutritional yeast powder 1/4 tsp sea salt 1/2 tsp black pepper 1 pound Brussels sprouts, shaved (thinly sliced or use a mandoline) 1/2 cup coarsely chopped dried cherries
2 ounces finely grated Parmesan cheese (about 1/2 cup)
1/4 cup coarsely chopped fresh flat-leaf parsley
1/4 cup pine nuts
Instructions: Whisk together oil, juice, yeast, salt and pepper in a large serving bowl. Add shaved brussels sprouts and toss to coat. Let stand at room temperature for 15 minutes. Stir in cherries, cheese, and parsley until combined Sprinkle with pine nuts to serve.