This tabbouleh is an all-time favorite of mine. I love that it is an alternative to the traditional bulgur. The hemp seeds do the trick. And if you’re a garlic lover you’re in for a treat.
I eat this right out of the bowl and there is something about it that I crave. I also use it as a base for other dishes, add it to omelets, salads, sandwiches… it is so amazing and has so many uses aside from being a side dish or salad.
Many people don’t realize that parsley is a powerful medicinal herb. According to the Permaculture Research Institute is has been used for a wide range of aliments including: indigestion, fever, malaria, arthritis, anemia, kidney stone, UTI’s, cystitis, irregular menstrual cycles, digestive complaints and heart disease. I love this article A Walk Through the Kitchen Garden by Amatullah Duniam that shines some light on parsley.
I have personally found it to be a powerful detoxicant and is wonderful for those with acne.
6 bunches fresh parsley (process with s-blade)
1 cup of chopped cherry tomatoes
1/2 cup hemp seeds (no soaking required)
1/2 cup chopped yellow onion
Lemon Garlic Dressing:
(blend in a blender)
1/2 cup fresh lemon juice
1/3 cup olive oil
1/2 teaspoon sea salt
5 cloves of garlic, peeled
Salad: In a food processor chop the parsley with the "S" blade or chop by hand roughly with a knife. Transfer to a bowl and add all the other salad ingredients
Dressing: Combine all in a VitaMix or high speed blender pour over the salad and toss to mix well. This Lemon Garlic Dressing is quick and wonderful, I keep a jar of it in the fridge and a couple more in the freezer.