Yieldas an appetiser it can serve 8 people.
1 cup fresh parsley, finely chopped
1 cup fresh mint, finely chopped
½ cup fresh cloves or green onion, finely chopped
1 cup quinoa, sprouted (makes ~2 cups)
2 tomatos, chopped into small squares
juice from 1-2 lemons
4 tablespoon extra virgin olive oil, or less
1 teaspoon celtic sea salt, grounded finely
½ teaspoon ground black pepper and/or some fresh jalapeno
1 head romaine lettuce, (or other wrappy greens)
I recommend growing your own greens – it is one of the easiest things to grow in the garden and you get very quick results (no need to wait 5 years for the mango tree to produce..). Otherwise make sure to pick the sexiest greens you can find.
Quinoa sprouts in a few hours in water. some choose to rinse and let it sprout further. i find the black quinoa less chewy but the white ones look more authentic in this recipe. some people choose to grind cauliflower, or other soaked nuts and seeds instead. i like using quinoa in this recipe because i don’t use it enough (up until now) and i like to diversify my diet as much as possible.
Mix all ingredients except wrappy greens and serve with the greens on the side. tastes best when eaten in the middle of a sunny day outside in the open air (like most good things in life..).
Ofek's ThoughtsBy ofek
“We” hold the record for the biggest tabbouleh ever right here in Palestine! And look how green it is! not all traditional civilized foods are from hell… and you know what? this recipe is not only traditionally high in raw ingredients, it is also very green, and… it is eaten with whole fresh romaine leaves!
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