Liver Loving Buckwheat Tabbouleh

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After my last foray into mediterranean cuisine my dad revealed to me his serious love for tabbouleh and suggested I learn to make it since he “could eat it with everything” ! I love sharing my recipes and health journey with my family and Im always looking for ways to get them involved! So of course I was going to make my Dad tabbouleh AND find a way to pack as much goodness into it as possible!

Tabbouleh is basically a parsley & cracked wheat salad. In this case I’ve substituted the traditional Bulgar Wheat for Gluten-free Buckwheat, which gives it an added nutty flavour which I love! Parsley is one of the best foods in terms of nutritional value. Its full of vitamin C – giving the immune system a boost and its great for the liver and aiding the removal of toxins. To add to the detoxifying properties I added some diced celery and kale (it looks just like parsley – superfood freak outs avoided!). I can also never resist an opportunity to balance the chakras through eating the rainbow, so I decided to include some purple carrots as well as orange!
If you’re vigilant in using high quality, cold pressed, organic, extra virgin olive oil it can be used liberally and its really good for you! And combined with lemon juice, garlic and spices this dressing has cleansing, detoxifying, anti inflammatory and anti fungal properties!

Liver Loving Buckwheat Tabbouleh

Ingredients:
1 cup buckwheat pre-soaked
1.5 cups of water

Dressing
2 TBSP olive oil
Juice of 1 Lemon
2 cloves of garlic
1 tsp zatar spice
1/4 tsp cayenne
fresh cracked salt + pepper

Tabbouleh
1 stem Kale
1 cup Italian parsley
2 Celery stalks
3 Spring onion
1/2 cup Cherry tomatos
1/2 Cucumber
1 Carrot – Half purple/half orange

Topped with 1 TBSP hemp seeds & a handful of watercress

Method:
*It is recommended, however not necessary, to soak the buckwheat for a few hours prior to cooking to remove phytic acid and make it more digestible*
1. Bring buckwheat to the boil with 1.5 cups of water then simmer reduce to a low heat and simmer gently until tender.
2. While the buckwheat is cooking prepare the dressing by gently whisking the ingredients together. Its best to leave it aside for a while before serving for flavours to infuse.
3. Drain the buckwheat leave to cool
3. Shred the parsley and kale super fine & finely dice the other veggies.
4. Gently and lovingly fold all the ingredients together; you can add the dressing at this point as well or allow each person to serve themselves!

Voila ! Super easy; Super fresh; Super salad!

G x

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