Tabbouleh Recipe Keto Paleo Vegan Vegetarian and Raw Recipe

how do you get your vegetables in eat delicious raw and quick well I'm gonna

show you stay tuned hey I'm Dr. Ekberg with Wellness For Life and by

subscribing and following this channel you will learn everything that you need

to know to master true health today I'm going to show you how to make tabbouleh

it's a classic middle-eastern recipe and we're gonna change it a little bit

normally it contains bulgur wheat and we're going to take the wheat out and

put pecan and nuts in instead I'm just doing that to keep it more paleo to get

away from grains and because good grains are so difficult to find we have 50

grams of parsley we're going to use 50 grams of lemon 50 grams of pecans 50

grams of chopped onions and about a quarter cup of extra virgin organic

olive oil so we're gonna start by chopping up the onion we have a half an

onion we make little marks little cuts this way and then we cut this way and

now the onion is already finely chopped don't have to do much else to it

so I usually cut right down till I got in just about a quarter inch or less and

I just toss that because that's the hard part that's hard to chop and then we put

that in a good mixing bowl then we have the parsley you can use Italian or curly

parsley it doesn't matter this is Italian parsley and this is gonna take a

little while it's slower in the beginning and it's hard to get it to

stay on the board at first and you want a long long bladed big sharp knife to

make it easier and it smells wonderful I just love the fragrant smell of fresh

parsley and parsley is an herb but it's also a leafy green

vegetable so it's loaded with fiber and vitamins minerals and antioxidants and

there we have it pretty well chopped put it in the bowl and for the lemon you

could use lemon juice sometimes I do if I'm lazy but it tastes better if you get

some of the meat with a lemon in there as well and so you cut away the center

the little center strip you take the seeds out and then you peel away the

meat and you can use as much lemon as you like you can play around with the

proportions some people might like a little bit less I cut the lemon in six

sections and I will use five out of those and then we are gonna chop that

just like everything else and you want to chop it fine but you don't want to

pulverize it you want very small pieces but you don't want to turn it into juice

either

and then the pecans and if you're not sensitive to wheat and you find a really

good source of organic bulgur wheat you can do that with the wheat instead of

the nuts that would be the the traditional way of doing it and then we

add in olive oil put on a little bit of Himalayan salt or a good sea salt and

then we stir it and it is oh so fresh and delicious

we typically serve this with something like steak or lamb chops or chicken

wings and you could also make a little guacamole or you can make some saucy key

and serve as a side dish as well that way you kind of get to vegetable side

dishes there are both very very rich and satisfying so there you are delicious

enjoy