Raw Vegan Tabouleh Salad
With Sprouted Broccoli, Purple Kale and Beetroot
This recipe is the best alternative to the world famous Lebanese or Moroccan Tabouleh. These two variations are quite different in the making: The recipe for Lebanese Tabouleh calls for chopped fresh herbs, including Parsley, Coriander and Mint, mixed with a little Wheat Couscous, while a refreshing Moroccan Tabouleh is Couscous-based (cooked in Lemon juice) and includes vegetables like Mixed peppers, Tomato, Cucumber, Celery, and Fresh Mint.
I propose a brand new variation, taking the best of both recipes and making it as healthy as possible, and as refreshing and tasty as the originals – suitable for Vegetarians and Vegans alike, and 100% raw. Also, rich in Vegetable Protein and Essential Fatty Acids, this amazing and simple dish will keep you fuller for longer.
Sprouted Broccoli is one of the most powerful cancer-fighting foods, because of its high content in key nutrients, especially Sulforaphane (Donaldson, MS. 2004). Kale and Beetroot sprouts add even more nutrients to the recipe and colour (never underestimate presentation!). Peppers and Herbs are extremely rich in Vitamin C, which, with both the Lime and Lemon juices, make this recipe not only nutrient-dense but antioxidant-rich too.
The very carefully chosen oils bring a healthy balance of Omega-3s and Omega-6s, and research shows that they are good for healthy skin, hair and nails, and Omega-3s have proven anti-inflammatory properties. Sesame Oil is also very rich in Calcium, Protein and other essential Minerals such as Potassium (Elleuch, M. et al. 2007).
Donaldson, MS. (2004). Nutrition and cancer: A review of the evidence for an anti-cancer diet. Nutrition Journal. 3 (19). Available at: http://www.nutritionj.com/content/pdf/1475-2891-3-19.pdf.
Elleuch, M. et al. (2007). Quality characteristics of sesame seeds and by-products. Food Chemistry. 103 (2), pp. 641–650. Available at: http://www.sciencedirect.com/science/article/pii/S0308814606007205
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Olivier is a Michelin-Star trained chef, also a student in Nutrition and Naturopathy, embracing fully his passion for good food and healthy eating. He should graduate July 2016.