Jun 9, 2015
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(trio of red, white, and black are my fav)
2-3 tbsps organic apple cider vinegar or Balsamic (I switch back and forth)
1 tbsp celtic sea salt
2 large leaves of Chard cut fine
2 large leaves of Kale cut fine
1/4 cup purslane (my new favorite source of vit c, vit E and plant omega 3 and lots of minerals including magnesium)
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. Have you discovered Purslane yet? It may be growing wild in your garden or your yard. It is a natural plant source of vit C, vit E, and Omega 3. Let me know if you need seeds. It is very prolific.
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