Tabbouleh Recipe Keto Paleo Vegan Vegetarian and Raw Recipe

Tabbouleh Recipe Keto Paleo Vegan Vegetarian and Raw Recipe

July 21, 2019 6 By William Morgan


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
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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