I tried marinating some brussels last night after making up this weird recipe. I really didn’t know how it was going to turn out, but it wasn’t bad. I wasn’t going to post it at first because it is rather forgettable, but half way through our bowls, QB and I almost simultaneously realized the missing ingredient. Cheese. Now, as paleo people we don’t keep a lot of cheese around, but QB has found that a little cheese doesn’t cause problems like *any* grain will. Since we are trying to transition to a mostly raw diet, we decided to look for a raw cheese just to add a little dietary variety while we were walking around Wegmans last night . Cheese isn’t something we make a regular habit of, but we thought it may make transitioning away from some of our cooked snacks easier.

I will put up the recipe with the cheese as an optional ingredient, but this dish was wow with the cheese.

Marinated Brussels + With Taboo Cheese On The Side (serves 2)

230g Brussles Sprouts, small sprouts sliced in 1mm-2mm slices
40g Black Olive, chopped fine
1T Olive Oil, Lemon Juice, Tarragon Vinegar
3T Orange Juice
1/2t Tarragon, dried
1/2T Fennel Seeds, crushed with mortar & pestle
~2oz  Raw Asiago Cheese

Slice brussles and olives and toss together in a sealable container. In a small jar, mix liquids and shake well. Add tarragon and fennel to the liquids, shake. Combine with brussels, close lid, shake/toss, and allow to marinate overnight. Eat alone or with a slice of cheese on the side. Take a bite of salad and a small bit of cheese. Yum.