I could eat tabbouleh salad every day for the rest of eternity. George Carlin did a stand up bit about death and how whatever you think your afterlife is going to be, it will be. My afterlife is me constantly munching tabbouleh salad. This pleasing five minute masterpiece is all you’ll ever need:
Juice of half a lemon (around 2 Tablespoons)
1/4 cup olive oil
Cucumber (about 1 cup)
Tomato (around 2 or 3 depending on size)
Green onion (1 or 2)
Parsley (1 bunch, rinsed and stems removed)
Mint (1 Tablespoon)
Salt and pepper to taste
(recipe can easily be doubled)
Usually tabbouleh calls for bulgur wheat but I omit it, you could also use quinoa or hemp hearts. Usually I cut the tomato and cucumber into really small pieces but I sometimes leave it in larger chunks. A good trick for the best tasting tabbouleh is cutting the parsley really small. Go on a chopping spree. Here is a more traditional style but using quinoa:
These are SOOO delicious and a gluten free alternative to wheat flour cookies.
For the sweetener I used dates.
You can get two packages of succulent Iranian dates for 5$ from Persia Foods (multiple locations around Vancouver and area). So fresh and melt in your mouth tender!
I grind my own seed flour using raw pumpkin seeds blended in a food processor. Be careful not too grind too much or it turns into butter. Get on that grind:
Here is the wet mixture blended: dates, eggs, vanilla extract and coconut oil
- 200 ml ground pumpkin seeds (roasted or raw, or any seed/nut you prefer)
- 200 ml coconut flour
- 2 eggs (for vegan, use the equivalent chia or flax egg)
- 1/3 cup coconut oil
- 6 dates
- 1.5 tsp vanilla extract
- chocolate chips/carob/ blueberries,etc
mix dry ingredients and wet ingredients separately, then blend together and shape into cookie like formations on parchment paper.
Bake for 12-14 mins at 350 degree fahrenheit oven