September started off quite busy at the studio and both Minh and I were looking a satisfying, easy meal that would last a few days, but still give us the energy and nutrient to get all the things done, that need getting done. I have a couple of stand by meals that serve us well on these occasions.
One of these meals is Tabbouleh Salad.
I know, you are thinking parsley that little bit of green stuff garnishing your plate. Don’t think of it as just a garnish—after all, parsley has been around for more than 2000 years, and boasts some time-tested benefits that you should know about.
• Parsley is rich in many vital vitamins, including Vitamin C, B 12, K and A. This means parsley keeps your immune system strong, tones your bones and heals the nervous system, too
• Regular use of parsley can help control your blood pressure. The folic acid in this herb is like a tonic for your heart.
• Parsley essential oil, when massaged into the scalp, may reduce hair loss.
• Use parsley daily, and you’ll feel relief from joint pain. That’s because the herb has anti-inflammatory properties.
• Parsley tea relaxes stiff muscles and encourages digestion.
• Studies indicate that parsley—especially its essential oil—may have a role in inhibiting cancerous tumors.
The recipe I’m using here is completely raw. Nuts replace the grain of the standard recipe. Raw and living foods contain nutritional, digestive enzymes that are believed to be destroyed when food is heated about 115 degrees Fahrenheit. By keeping food below 115 degrees, those enzymes are kept intact and benefit your body the way nature intended. Because all of your minerals, herbs, vitamins, and hormones need enzymes to properly function, a diet without living foods can lead to disease, excessive weight gain, and loss of energy.
1 large bunch of flat leaf parsley, cleaned and chopped
3 green onions, chopped
1 small cucumber, chopped
1 large tomato, chopped
¼ cup, cashews, chopped fairly fine in a food processor. Some people are sensitive to cashews and raw cashews can form a toxic mold if stored incorrectly. They can be substituted with almonds with good results.
Combine all the above in a large bowl and gently mix.
Juice of one large lemon, lemons contain 100’s of enzymes and are an amazing cleanser for your body.
1 clove of garlic
¼ cup cold pressed olive oil
Sea salt and pepper to taste
Add all the ingredients to a blender and blend well. Pour over salad mixture and toss well. Let the flavours mingle in the refrigerator for a few hours before serving.
Yummy and very good for you, can’t beat that!
The real selling point of this salad for my wife is the Tahini Dressing. She is nuts about Tahini. It is also very healthy, the salad and the dressing seem destined to go together.
• It’s rich in minerals such as phosphorus, lecithin, magnesium, potassium and iron.
• It’s a good source of Methionine, which aids in liver detoxification.
• It’s one of the best sources of calcium out there.
• It’s high in vitamin E and vitamins B1, B2, B3, B5 and B15.
• Helps to promote healthy cell growth.
• Prevent anemia.
• Helps to maintain healthy skin and muscle tone.
• It has 20% complete protein, making it a higher protein source than most nuts.
• It’s easy for your body to digest because of its high alkaline mineral content, which is great for assisting in weight loss.
• It is high in unsaturated fat (the good fat!)
1/2 cup tahini (sesame seed paste)
3 gloves garlic, crushed
1/2 teaspoon kosher salt
2 tablespoons olive oil
1/4 cup lemon juice
1 teaspoon parsley, finely chopped (optional)
In a food processor or mortar and pestle
Remove from food processor and add olive oil and lemon juice. If the dressing is too
thick, add a teaspoon of warm water until desired consistency.
Mix in parsley
Serve immediately or refrigerate.
ทาน อาหาร ให้ อร่อย นะ (enjoy your meal)