Saturday, June 14, 2014

Tabbouleh {Paleo}


I'm back, I'm back! Sorry all, I had to take a blogging sabbatical while I focused on school this past quarter. It's been a crazy ride, but I'm so glad to be back.

Glad to have those classes behind me too. But lots of interesting things this time. If you've read my last posts they were about the nitty-gritty chemistry behind food. This time, it was more nutritional assessment information how to run body fat measurements, how to figure out the nutrients in people's diets, etc. Plus there was a class about managing food service industries. This was by far my favorite once because I literally learned so much. I felt like I was in culinary school! Look forward to some crazy knife tips, storing information and hazard information!

Get ready..

Starting first with the healthy rendition of a middle eastern favorite, Tabbouleh. With all the sadness happening in Mosul, Iraq it brought me down to my middle-eastern roots and had me craving Tabouleh like crazy. Summertime definitely has me craving salads all the time since their not only cool but refreshing and filling! This one is super easy once you get the herbs all cut up, after that it's about 30 seconds to throw it all together.  I wanted to make this one paleo-friendly, so of course I wanted to replace the bulgur. What did I replace them with?? Well, look and see!



Recipe:
4 bunch Parsley, flat
2 Mint Leaf stem
3 tbs. Minced Garlic
Salt/Pepper
7 Fresh limes (juice only)
4 Plum Tomatoes, seeded
4 Cucumber seed out
3 c. Jicama root, grated

Yields~ 6 1/2 c. servings



Directions: Begin by grating jicama root. Cut up parsley and mint leaves very fine. Devein tomatoes and cucumber and dice into small pieces. Mix together grated jicama, chopped tomatoes, cucumbers, herbs and coat with lemon juice. Season with salt and pepper and ~ENJOY! 





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