A Community Recipe by Writeeternity
Recipe Directions
Chop everything and add together. Marinate for at least an hour before serving. Hint- add olive oil to parsley in cuisinart plus garlic and blend. It makes it so much easier to prepare the parsley and so flavorful!
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Comments
Top voted
jessicaxo
Oct 29, 2009
KMom, I saw a recipe in a raw cookbook where they made this using sprouted quinoa which sounded very tasty to me.
jenergy
Oct 08, 2009
writeeternity, I love how you always include some nutritional info with your recipes! :o)
writeeternity
Oct 10, 2009
Hi KMom! I just found those lentils in whole foods here. They are pretty cool because they are half the size of regular lentils and are more spherical.
That was just an optional thing like the fenugreek sprouts. I actually liked the half a cup of sprouted lentils and half a cup of sprouted fenugreek. I also added almost a whole bunch of parsley.
If you were you, I'd substitute 2 cups of walnuts chopped. Because for me I can eat a lot of parsley but if you are sharing it you don't want to turn anyone off. I'd also blend everything together and add the nuts an hour before it's eaten so they are a little fresher tasting. Since it was just me eating the tabouli it was ok and I also ate it the next day and it was great but the nuts did get pretty soft. The parsley stayed really fresh and would probably make it three days even in the oil and lemon if you kept it separately from the nuts.
Walnuts are so great for lowering blood pressure and heart health in general so if you can get some older people to eat it you could really be helping them!
I hope you enjoy it!
All
jessicaxo
Oct 29, 2009
KMom, I saw a recipe in a raw cookbook where they made this using sprouted quinoa which sounded very tasty to me.
writeeternity
Oct 10, 2009
Hi KMom! I just found those lentils in whole foods here. They are pretty cool because they are half the size of regular lentils and are more spherical.
That was just an optional thing like the fenugreek sprouts. I actually liked the half a cup of sprouted lentils and half a cup of sprouted fenugreek. I also added almost a whole bunch of parsley.
If you were you, I'd substitute 2 cups of walnuts chopped. Because for me I can eat a lot of parsley but if you are sharing it you don't want to turn anyone off. I'd also blend everything together and add the nuts an hour before it's eaten so they are a little fresher tasting. Since it was just me eating the tabouli it was ok and I also ate it the next day and it was great but the nuts did get pretty soft. The parsley stayed really fresh and would probably make it three days even in the oil and lemon if you kept it separately from the nuts.
Walnuts are so great for lowering blood pressure and heart health in general so if you can get some older people to eat it you could really be helping them!
I hope you enjoy it!
KurdishMom0607
Oct 09, 2009
The recipe sounds great I really like tabouli but what are beluga lentils?? Any suggestions on what can be used instead?? I'm totally sure I can't get them here, also pecans. I can get almonds, walnuts, cashews (atleast I THINK they're raw) apricot seeds, and peanuts.. I'm still not sure which nuts make good substitutes for others?
jenergy
Oct 08, 2009
writeeternity, I love how you always include some nutritional info with your recipes! :o)
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