Refreshing! Looking into my mother’s fridge yesterday, I found a little store-bought container of tabouleh. I looked at the ingredient list and replicated the recipe, tasting to find good proportions, and substituting quinoa sprouts for the cooked buckwheat traditionally used in tabouleh. Do make sure you wash the mint especially throroughly, and only use the leaves, as it has little hairs on it that can irritate one’s mouth. The ingredient list indicated that alspice is usually used, but since I didn’t have any non-irradiated alspice on hand, I didn’t include this in my version. I do encourage you to try it with alspice and let me know how it goes!
I don’t like the taste of sprouted chickpeas and found that this mixture tastes (to me) more like hummus.
A delicious and unique recipe to balance the tastes.
Hot= Cayenne Pepper
We love this on Raw Nori Rolls or just dip veggies in. Very easy and yummy!
I bought a ton of fresh asparagus and experimented in making them tasty.