Tabouli – Tabbouleh Recipe – The Raw Superfood Way
2013
I love a good traditional tabouli salad, made with parsley, mint and bulgur, which is made from wheat. However, I love my own home made tabouli, made with parsley, cilantro, avocado and hemp seeds, so much more. This tabouli recipe is packed with superfoods, and whenever you can pack more superfoods in and have something taste even better – I’m all in for that! I know, I know a lot of you don’t like cilantro. I used to feel the same, but have turned around on that, and this recipe just may make you feel the same. To me this is a recipe that it really works in, so much so that this has become a favorite salad. On top of that, cilantro is very much a superfood with some really unique health properties, like drawing heavy metals out of the body among many others. So I encourage you to give this super nutritious version of tabouli a try. You may become a convert too!
Both parsley and cilantro are great detoxifiers and great for cleaning the blood and sweeping toxins and waste from the cells. Parsley has one of the highest nutritional profiles of the leafy greens. I would need to have this confirmed to stand behind it 100%, but I heard that it is next to wheatgress in terms of potency. That was many years ago and I have yet to hear anything to make me not agree with this theory. Because these two leafy green herbs have such a great rep, I am always on the lookout to add them to my diet whenever it works. And this works!
If, however, you still don’t dare go with the cilantro then no problem, just use the more traditional mint instead.
Tabouli Recipe
Ingredients
1 bunch Parsley – chopped
1 bunch Cilantro – chopped
1 bunch Green Onions – sliced
2 Tomatoes – chopped
1 Avocado – chopped
½ cup Hemp Seeds or Almonds – coarsely ground
2 Tbsp Olive Oil
½ Lemon – juiced
1 Tbsp Agave or Honey (optional)
1 tsp Salt
dash Cayenne – to taste
Directions
Mix lemon, olive oil, honey, salt and cayenne together in a bowl. Put the rest of salad ingredients in another bowl and pour dressing on top. Mix well and serve.
Photo Description
Assemble ingredients
Note: I didn’t have green onions and substituted ¼ cup of a regular cooking onion, diced.
Chop the stems off of the washed parsley and cilantro and then put the leaves all into a food processor.
Process until the leaves are chopped into small pieces and then transfer to a bowl.
Dice the tomatoes, onions and avocado and add to bowl.
Add the hemp seeds and dressing to bowl.
Mix it all together and it’s ready to serve.
