With the welcome of spring, we can’t get enough salads and fresh green juices. My body is really craving these foods – and I am offering them up!
Having grown up in the Middle East, one of my favourite all time ‘salads’ is the Arabic Tabbouleh. However, since I am gluten allergic and getting gluten out of our diets is better overall anyway, I created my HEMPOULEH, which is an all time favourite meal at home. I made this today in under 10 minutes! If you are new to this and don’t have the ingredients at home, it will take you longer to gather the ingredients than to put it together. Once you have them stocked in your kitchen, you can create this beautiful dish over and over!
2 bunches Parsley
6 vine ripened tomatoes
1/2 large red onion
2 limes (for juice)
Chilli-Garlic Salt (Frank’s Finest) or other sea salt
Spirulina Gomasio (Frank’s Finest) optional
1/2 cup shelled hemp seeds
1/2 sprouted or cooked quinoa
1/2 cup hemp oil (or 1/4 hemp oil and 1/4 olive oil)
Method: Chop parsley, onions, tomatoes, juice 2 limes and mix all of this and the other ingredients together in one big bowl. Enjoy!
Now you may be wondering where to get Franks’ Finest spices. Frank is a peer from the Institute for Integrative Nutrition and has worked closely with David Wolfe and The Longevity Warehouse. I love his recipes and his newest line of spices. I put these two spice blends on just about everything. To buy click here.
Tabbouleh is not usually a spicy dish, but this dash of Chili-Garlic Salt adds such a great kick to the recipe. Would definitely encourage you to check it out. Of course, if you want to ‘super-food’ it, also add in the Spirulina Gomasio! Also so yum.