Tabbouleh, Tabbouli; Let's Not Call the Whole Thing Off

Updated: Dec 31, 2020

I have a love of parsley, and for good reasons. Most think of it as a garnish on the side of your plate in a choke and puke greasy diner, however, you should try it as a staple vegetable.

It doesn't have to be pretty, just tasty!

First things, the high chlorophyll content can help mask the odour and taste of other foods, like garlic and onion. It's a very good source of Vitamin C, folic acid and iron. It's a good source of magnesium, calcium, zinc. And oh, the fiber. A 3.5 ounce (100g) serving is only 36 calories with 3.6g of fiber.

Eating parsley has been shown to inhibit the increase in urinary mutagenicity (the cancer-causing properties) after eating fried foods. It has been long used for medicinal purposes and is considered an excellent "nerve stimulant"...add some parsley when making your own energy drinks!

The Italian flat leaf variety is less bitter, but has a stronger "parsley" taste than the curly. For my Gluten Free Tabbouleh, I choose which ever looks better at the store, and sometimes mix. This recipe also uses:

  • mint - helps with digestion, helps inhibit the growth and formation of cancer, and helps with allergies

  • tomatoes- protective against cancer, heart disease, cataracts, macular degeneration and recently shown to help improve male fertility

  • onion - decrease blood lipids, prevent clot formation and lower blood pressure

  • hemp hearts - protein and OMEGA's!!

  • lemon- vitamin C, B6, potassium, folic acid and limonene - gallstone and anticancer health

  • and of course, olive oil - a top choice for healthy fats.

Traditional Tabbouleh is made with bulger wheat or couscous. I go for a gluten free version.

1 bunch fresh parsley

1/2 bunch fresh mint leaves

1/4 teaspoon sea salt

1 of your favourite tomatoes, chopped (I use baby/cherry tomatoes)

Half a purple onion, minced

4 tbsp (or more) shelled hemp seeds

2 tablespoons olive oil

1 lemon, freshly squeezed (don't cheap out on me here and use that bottled crap)

You could add some chopped cucumber too if you want to fill it out a little!

Pull your leaves from your parsley and mint (if you so choose). I am lazy and don't, just finely chop it all (either food processor or by hand). Mix the rest together and adjust your salt if need be. Done.

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