Jul 25, 2012
Retreat and Enjoy Garden Bounty Recipe
I grew up on 150 acres in Tn. Summertime brings back lots of memories of the truck patches that we farmed, and all the fresh produce that we ate during summer. Tabbouleh is traditionally made with wheat but my new favorite version is Quinoa. Quinoa (pronounced keen wah) has all the amino acids and is a complete protein. It is very filling and gives you lots of energy. The plants on top are basil and purslane. Purslane is a weed that grows in my garden and is a vegetable source for omega fatty acids. So try my Tabbouleh Garden salad and let me know how you like it.
2 medium size fresh tomatoes
1 medium size cucumber
2-3 sprigs of fresh basil
2 sprigs of fresh mint
2-3 cups of cooked Quinoa
2-3 tbsps organic apple cider vinegar
1 tbsp celtic sea salt
2 large leaves of Chard cut fine
2 large leaves of Kale cut fine
2 tbsp organic olive oil
Handful of pine nuts
Mix this all together and add salt or vinegar to taste. Anyone care to guess what the flowers are? Enjoy and leave me a comment with your favorite garden recipe.
Tomorrow's post will have a wonderful video about the heart. During our retreats we focus on empowering our guests to reconnect to their heart and find inner peace. New research suggest that the heart is not only a organ that pumps blood tune in to see what else the heart does to support your health.