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Hemp Heart Tabbouleh

7/21/2018

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Ingredients:

1 cup Manitoba Harvest Hemp Hearts
1/2 cup diced red onion
1 1/2 cups grape tomatoes, quartered
1 cucumber, chopped into small bits (about 1 1/3 cup)
1 cup fresh mint, chopped
1 cup fresh parsley, chopped
1 clove garlic, minced
1 lemon, juiced
2 Tablespoons olive or avocado oil
1 teaspoon sea salt
ground pepper, to taste

Directions:

Add all ingredients in a large bowl and toss to combine.
Taste and add additional lemon juice, olive oil and pepper, if needed.
Serve immediately or chill in the fridge until ready to serve.
The tabbouleh may collect a little liquid as it sits, just give it a good stir if this happens.

This is great all by itself or you can scoop up the 'salad' with pita chips ... also great!

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We have enjoyed the tuna, salmon, sardines, goat cheese, and eggs of late. Nothing extreme, but a couple times a week we add those foods to our salads or whatever we're eating.

I have always loved salmon, but the farmed variety never reaches our plates! Why? Read this and make your own decision.

Much like choosing head lettuce or spring greens - both are available, both can be organic, but there is a difference in nutrition. Again, read this and make your own decision. Bottom line regarding lettuce is mix it up! Try new varieties and don't forget spinach and kale!

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Clean and simple eating is my goal. I love to cook and enjoy trying new recipes. All recipes included cover several diet types...raw vegan, vegan, vegetarian, low carb, and ketogenic. I have tried to remember to tag the recipes appropriately, but it is what it is.

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Hemp Heart Tabbouleh

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