TABOULEH
One of my absolute favorite salads! I make it at least once a week during the cold months (this recipe is two meals for me) and I eat it probably 4-6 times a week during the summer.
I was so determined to learn how to make this amazing salad in college, but it’s been tweaked along the way until I went to grad school in Beirut, where I finally perfected it.
Let’s first discuss all the incredible healing benefits of each ingredient before diving into this delicious recipe.
PARSLEY isn’t just an aromatic herb—it’s a powerhouse of healing! Known for its unparalleled ability to alkalize the body, parsley helps neutralize acidity in all systems, reducing the risk of disease and even fighting cancer. Its mineral salts flush out harmful acids, making it one of the most effective natural remedies for overall health. Parsley also shields you from pathogens, keeping bacteria, parasites and fungi at bay, while promoting oral health by combating gum disease and tooth decay. This amazing herb is a detox hero, pulling harmful chemicals like DDT and aluminum out of your body. Bursting with nutrients, parsley delivers B vitamins (including folic acid and B12), vitamins A, C and K...and vital minerals like magnesium, zinc and calcium. With parsley on your plate, you add a delicious dose of nature’s ultimate healer!
TOMATOES, the humble yet powerful fruit, have unfairly fallen victim to the anti-lectin trend. Critics label them as toxic simply because they’re nightshades—but nothing could be further from the truth. In reality, tomatoes are a health-boosting superfood, capable of stopping cancer cells from multiplying, reversing diabetes and supporting liver health. They also provide unmatched immune system support, making them a cornerstone of true healing. The myth that nightshades are harmful has kept many from embracing this incredible fruit, robbing them of its transformative benefits. It’s time to let go of the fear and allow tomatoes to work their magic!
ONIONS are nature’s antibiotics, packed with health and healing benefits. Alliums excel at controlling bacterial overgrowth, making them ideal for those with SIBO and enhancing B12 production. Their rich sulfur content fights pathogens, detoxifies radiation, pesticides and heavy metals while supporting joint health by easing pain and repairing tendons and connective tissue. Onions are also valuable for iron deficiency, as their sulfur helps reduce iron loss. These humble bulbs are a powerful ally for overall wellness!
MINT is a sweet, mild herb loaded with antioxidants, vitamins A, C, and B-complex, plus minerals like iron and magnesium. It soothes digestive woes, including nausea, indigestion and bad breath, while also relieving headaches, stress and anxiety. Spearmint supports better circulation, boosts metabolism for cleansing and weight loss and aids respiratory health, easing bronchitis, asthma and inflammation. A refreshing powerhouse for mind and body!
LEMONS are liver-cleansing superstars! They are hydrating and boost electrolytes. Packed with easily absorbed vitamin C, bioactive calcium and mineral salts, they create body alkalinity to help prevent cancer. Their antioxidant flavonoids fight disease, cleanse vital organs, and awaken the body’s natural healing powers. Plus, they’re mucus-busting heroes during colds and flu!
TABOULEH RECIPE:
· 2 bunches flat parsley—finely chopped
· 3 cups of tomatoes, deseeded and finely chopped (you don’t have to deseed if using smaller tomatoes)
· ½ cup scallions OR chives—use only the greens of scallions—finely chopped (normally I use one bunch of either one)
· ½ cup of fresh mint—or one bunch—finely chopped
· ½ or whole fresh lemon
· Olive oil (optional)
· Himalayan Sea Salt (optional but it does enhance the flavors)
1) Parsley: I cut off stems/save those for a smoothie
2) Tomatoes: In the US, I would use Roma deseeded and finely chopped; however, in Italy I prefer the Principesa Borghese and I finely chop without deseeding.
**I put my chopped tomatoes in a strainer because I do use Himalayan salt on them to drain the excess water out of the tomatoes (and it also removes any bitterness). It’s the only salt I use.
3) Tomatoes I let drain for about 20 minutes.
4) Scallions or chives—find it easiest to cut with kitchen sheers
5) Lemon is really up to you how much you want. This batch makes me two individual tabouleh meals, and I like to squeeze lemon on only what I’m eating that day (usually half a lemon). If you are making for an event, it will still be good the following day (when I make for guests, I do use olive oil and use an equal amount of lemon to oil).
6) Cucumber: I love adding finely chopped cucumber to the salad in the summertime, which gives it a more refreshing and crunchier flavor.
7) Pomegranate: In the fall, I’ll add some pomegranate seeds, which is also absolutely delicious in tabouleh!
8) Hemp Seeds: another great alternative...especially if you're used to eating tabouleh with bulgur (cracked wheat) and want to omit the gluten without losing that texture.
MIX EVERYTHING TOGETHER AND ENJOY!
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