by Angie Booth
Some versions of tabbouleh tend to be heavier on the bulgar wheat, whereas traditionally the parsley is the main feature. I like both varieties but if I’m serving it as a side dish or in a flat bread I prefer the lighter, greener type. This recipe goes one further and doesn’t include any bulgar wheat making it grain-free and even faster to make.
For this recipe I’ve used only alkaline ingredients. Alkaline foods include fruits, vegetables, nuts and pulses like lentils. Acidic foods include meat, poultry, fish, dairy, eggs, grains and alcohol.
Some of the health claims of the alkaline diet have been debunked (this is a useful evidence-based review). However, from personal experience changing my family’s diet to include lots more alkaline foods had a really positive effect on our health, particularly our digestive health.
The leafy greens are a good source of iron and magnesium. The broccoli and radishes contain phytonutrients called sulforaphane, which may help protect against a number of diseases including cancer. Sulforaphane is also found in cabbage and watercress, both of which would work well as substitutes. The pistachios are high in potassium and magnesium which support the nervous system. The avocado and seeds contain essential fats which are great for your skin and the black pepper also helps with digestion.
You can always add more protein such as cubes of tofu or feta cheese, chia seeds, or hemp seeds. Serve it with a baked sweet potato with organic grass-fed butter or live probiotic yogurt.
Ingredients
- 350g raw broccoli
- 100g spinach leaves
- 100g fresh flat-leaf parsley
- 100g fresh fresh mint
- 6 six chopped spring onions (scallions)
- 1/2 chopped avocado
- 2 chopped radishes
- 20g pumpkin seeds
- 50g pistachios – shelled
- 30g goji berries
- 30g pomegranate seeds
- Salt & black pepper to taste
- Juice of 3 limes or lemons
- 1tbs cold pressed olive oil or flaxseed oil
How to make it
Finely chop the raw broccoli (you could use a food processor). Include the stalks if you like but peel off their tougher outer layer first.
Wash and dry the spinach and herbs. Remove the tougher stalks from the herbs. Finely chop the herbs and spinach.
Make a dressing with the lemon/lime juice and oil.
Combine all the ingredients – except for the avocado – and the dressing together in a large bowl. Mix it really well and then add the avocado and stir through gently.
Let it sit a few minutes before you serve.
