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Broccoli and Brussels Sprout Salad

For all your liver luvin needs!

Broccoli and brussels sprouts, the King and Queens for supporting oestrogen metabolism within the liver.

Some of you may know estrogen, your yummy hormone, helping you to feel alive, magnetic, spicy and outgoing in first half of your cycle .

It is estrogen that helps to build and thicken the uterine lining, promote the health of your bones and stimulate the growth of an ovarian follicle so that an egg can be released (to name just a few..)

HOWEVER, once estrogen has done its job during the first half of the cycle, it needs to be adequately metabolised and REMOVED from the body.


With the wealth of chemicals, toxins and endocrine disruptors present, our liver cops A LOT and is one of the bodies main detoxification organs.

If estrogen is not adequately metabolised, it can lead to issues during the second half of your cycle such as:

  • Tender breasts

  • Mood changes

  • PMS

  • Headaches

  • Heavy, painful periods

  • Weight gain

  • Fatigue

So how can we support our liver?

Cruciferous vegetables- I'm talkin' broccoli, brussels sprouts, cauliflower, bok choy, cabbage, rocket and collard greens.

They contain Indole-3- Carbinol to help our little livers to process and metabolise estrogen more efficiently!

This roasted broccoli and brussels sprout salad is the perfect addition to your diet, especially after ovulation and the first half of the luteal phase.

Here is the recipe!


1 head broccoli, chopped into florets

2 cups of Brussels sprouts, sliced in half

2 cans cannellini beans, drained and rinsed

3/4 cup of chopped almonds

Zest and juice of 1 lemon

3 tbs extra virgin olive oil (EVOO)

1 tabs maple syrup

Pinch of salt and pepper

*Optional: add some form of chilli sauce e.g. sriracha

Extra olive oil for drizzling the vegetables


Pre-heat the oven to 200c

Line a baking tray with parchment paper and evenly spread the broccoli and Brussels sprouts

Generously drizzle with olive oil and bake for 45 minutes, or until crispy.

In a small pan on medium heat, add the almonds and toast for 5-8 minutes, or until golden

Combine the lemon, EVOO, maple salt and pepper in a bowl

Remove the vegetables from the oven and place in a large bowl

Add the beans, nuts and dressing

Toss gently and serve!

This is super delicious beside grilled salmon or you can add quinoa to turn it into more of a main meal!


Serves 3-4 as a side dish


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