Tabbouleh Recipe Keto Paleo Vegan Vegetarian and Raw Recipe

how do you get your vegetables in eat delicious raw and quick well I'm gonna show you stay tuned hey I'm Dr Ekberg with Wellness For Life and by subscribing and following this channel you will learn everything that you need to know to master true health today I'm going to show you how to make tabbouleh it's a classic middle-eastern recipe and we're gonna change it a little bit normally it contains bulgur wheat and we're going to take the wheat out and put pecan and nuts in instead I'm just doing that to keep it more paleo to get away from grains and because good grains are so difficult to find we have 50 grams of parsley we're going to use 50 grams of lemon 50 grams of pecans 50 grams of chopped onions and about a quarter cup of extra virgin organic olive oil so we're gonna start by chopping up the onion we have a half an onion we make little marks little cuts this way and then we cut this way and now the onion is already finely chopped don't have to do much else to it so I usually cut right down till I got in just about a quarter inch or less and I just toss that because that's the hard part that's hard to chop and then we put that in a good mixing bowl then we have the parsley you can use Italian or curly parsley it doesn't matter this is Italian parsley and this is gonna take a little while it's slower in the beginning and it's hard to get it to stay on the board at first and you want a long long bladed big sharp knife to make it easier and it smells wonderful I just love the fragrant smell of fresh parsley and parsley is an herb but it's also a leafy green vegetable so it's loaded with fiber and vitamins minerals and antioxidants and there we have it pretty well chopped put it in the bowl and for the lemon you could use lemon juice sometimes I do if I'm lazy but it tastes better if you get some of the meat with a lemon in there as well and so you cut away the center the little center strip you take the seeds out and then you peel away the meat and you can use as much lemon as you like you can play around with the proportions some people might like a little bit less I cut the lemon in six sections and I will use five out of those and then we are gonna chop that just like everything else and you want to chop it fine but you don't want to pulverize it you want very small pieces but you don't want to turn it into juice either and then the pecans and if you're not sensitive to wheat and you find a really good source of organic bulgur wheat you can do that with the wheat instead of the nuts that would be the the traditional way of doing it and then we add in olive oil put on a little bit of Himalayan salt or a good sea salt and then we stir it and it is oh so fresh and delicious we typically serve this with something like steak or lamb chops or chicken wings and you could also make a little guacamole or you can make some saucy key and serve as a side dish as well that way you kind of get to vegetable side dishes there are both very very rich and satisfying so there you are delicious enjoy


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