Hemp Tabbouleh
Great for Week 1 ONLY
Ingredients
1 large bunch of fresh Italian Flat Leaf Parsley
1/2 Cup firmly-packed fresh mint leaves
5 scallions, roughly chopped
1 clove of gralic
2 tomatoes, diced
1 Cup shelled hemp seeds
1 cucumber, skinned, seeded and finely chopped
2 Tbsp olive or hemp seed oil
2 Tbsp freshly squeezed lemon juice
Freshly ground black pepper, to taste
Dash of cayenne pepper
1 lb. of sprouts (optional)
1 head of Romaine lettuce, leaves separated (optional)
Directions
In a food processor, add the parsley, mint, scallions and garlic. Pulse a few times and scrape down the sides until everything is finely chopped. If you don’t have a food processor, simply finely chop each ingredient with a chef’s knife.
Transfer the greens to a medium mixing bowl. Add the remaining ingredients except the sprouts. Mix well and allow to marinate for 30 minutes (optional) up to overnight.
To serve, line a bowl or plate with the sprouts and spoon the tabbouleh over the sprouts or spread the tabbouleh over a Romaine lettuce leaf and eat it like a taco.
Will keep for 2 days in an air-tight container in the fridge.