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Tabouleh
Ingredients: 2 cups bulgur (cracked wheat) 3 bunches parsley. Separate the leaves and cut them very small (you can leave the thin stems). 3 medium cucumbers, diced small 4 green onions, chopped small (the white and green parts). ¼ cup olive oil ½ cup lemon juice (about 2-3 lemons) 1 teaspoon cumin Salt
Black pepper, freshly ground Optional: diced tomatoes. Procedure: 1. Rinse 2 cups of bulgur twice 2. Soak the bulgur with lots of water about an hour 3. Squeeze the water
or: Combine the bulgur with the water, and bring to a boil. 4. When it comes to a boil, turn off the heat, keep it covered and let it sit for 10-15 minutes. 5. Let the Bulgur cool, and then mix the bulgur with the rest of the ingredients. The Gluten free, protein rich alternative: Substitute quinoa for the bulgur. 2 cups of rinsed quinoa to about 3 and ½ cups of water. Bring the water and quinoa to a boil, then lower the heat and cook for 15 min) Turn the heat off and let sit for another 5-10 min. Let quinoa cool, and then add the rest of the ingredients. Enjoy!
"The world we have created is a product of our thinking; it cannot be changed without changing our thinking." --Albert Einstein Disclaimer: The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. Materials and products presented on this site are not intended to diagnose, treat, cure or prevent any disease. ©2008- 2011 Doron Hanoch |
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Esalen 
Big Sur, on the road to Esalen