Tabbouleh Recipe for Summer Cookouts

alkaline tabbouleh recipe

Tabbouleh is a refreshing Arab dish traditionally made of bulgur or couscous, tomatoes, finely chopped parsley, mint, onion, mixed with olive oil, lemon juice, and salt.

Couscous is made of grain and is acid-forming. Here is a great alkaline twist on the traditional tabbouleh recipe using millet. Quinoa also makes a great alkaline substitution.

Millet/Quinoa Tabbouleh
Yield: Approx 7 cups

1 cup millet/quinoa rinsed
2 cups filtered water
1 tsp celtic sea salt
1/3 cup extra virgin olive oil
juice of one lemon
1 large garlic clove, crushed
1 1/2 cups roma tomatoes, diced small (3-4 romas)
1 1/2 cups English cucumber, diced small (almost 1 cuke)
3 green onions, sliced finely
1 1/2 cups fresh parsley, chopped small
3/4 cups fresh mint, chopped small
1/2 tsp Maldon sea salt flakes

Method
“In a medium sauce pan bring water to boil, add millet and then reduce heat to low, simmering with lid on for 18-20 mins.

Remove from heat, and fluff with fork and allow to cool with lid off for 30-60 mins. Texture should be firm but not crunchy and neither mushy.

Combine olive oil, lemon juice and crushed garlic and allow to stand. Meanwhile chop veggies as per above descriptions and place in a large bowl.

Add millet when it is completely cool and then pour dressing over mixture and toss well seasoning with sea salt to taste.

Garnish with parsley or mint and serve at room temp or chilled. Flavours will become more pronounced after resting.”

Recipe: Alkaline Sisters

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Chayote and sweet potato salad

Have you ever tried chayote? It’s a mild vegetable that is very detoxifying. Opt for the quinoa to make this an alkaline dish.

Chayote and sweet potato salad

veganbungalow

It’s blustery here on the Fylde coast today and the wind is getting stronger, but it’s been bright all afternoon with a beautifully blue sky.

The sort of weather that made me want to make light, pretty salad for lunch at work tomorrow!

I bought a chayote from the supermarket the other day, I’ve been using them in salads for a couple of years now as the crisp texture and subtle, slightly appley flavour combines beautifully with herbs and other vegetables. I’ve only tried cooking them once (i made sort of chayote ‘bacon’!), so if anyone has any good recipes, let me know!

I’ve combined the chayote with sweet potato and carrots, and a fresh lime and dill dressing. With brown rice and quinoa as the base.

I cheated a little with the rice and quinoa, and used a sachet of the ready cooked kind… it’s Tilda brand, and is…

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