In my experimentations with Raw food, I found a wonderful alternative to the wheat and gluten loaded usual version of Taboule. In this recipe Broccoli and cauliflower are finely chopped into a "couscous' to reproduce the consistency of bulgar wheat. The lemon juice helps the vegetables to soften and the addition of loads of fresh herbs make this salad an amazing way to up your vitamin intake!
What you'll need:
1 small cauliflower
1 small head of broccoli
1 handfull of pinenuts
1 handfull of raisins or currents
1 handfull of fresh mint, finely chopped
1 handfull of fresh flat leaf parsley, finely chopped
Juice of 1 1/2 lemons
4 TBSP Olive oil
How to create:
Remove leaves and big stalks off cauliflower and broccoli. Cut Cauliflower and broccoli in chunks. Put them in the bowl of a food processor with the S blade and process until it is "couscous like". Don't overprocess or it will become too mushy.
Put the "couscous" in a salad bowl and add raisins, pinenuts, mint, parsley, lemon, olive oil, salt and pepper. Taste and adjust the seasoning according to your preferences. Also, depending on the size of your vegetables, you may need more lemon and olive oil so the consistency isn't too dry.
Prepare this salad in advance to let the flavours infuse.
SYBILLE is a slow vinyasa flow yoga teacher (500h yoga alliance certified), vegetarian chef and teacher in London. She loves to share her enthusiasm for a vibrant lifestyle with as many people as possible. When she is not cooking, teaching or doing yoga, she loves being in nature, painting, listening to music, and anything creative! Follow her here: www.sybillepouzet.com