Brown Rice and Quinoa Tabouli

Traditionally, Tabouli - a middle eastern grain salad - is made with bulgar wheat, tomatoes, parsley, garbanzo beans, onion, bell pepper and cucumber. At least that's what Mollie Katzen included in hers in her Moosewood Cookbook. That was my first introduction to this amazing salad. If you put 'Tabouli' in the search line here, you'll see about 15 of my variations. Most people would stop at one or two, but I'm always finding new ways to make this and I don't think there's ever been one I didn't like.

Prepare the brown rice and quinoa according to package instructions then put it into a big glass bowl. To that add the following:

chopped onion - as much as you like

a big grated carrot (not shown)
1/2c hemp hearts
1-3 big ripe tomatoes - chopped

2-3oz. finely chopped oil packed sun dried tomatoes
~ ~ you could omit this if you have enough fresh tomatoes
1 bunch Italian or curly parsley - chopped

1/2c each: lemon juice + single source EVOO
seasonings: black pepper, cayenne pepper, garlic salt

Mix well, cover and refrigerate. Be sure to gently toss each time before serving. This will keep well for several days in the 'fridge. I didn't add beans this time since I had sprouted lentils. They were a great substitution.

Top with sliced avocado, crumbled bacon or gorgonzola cheese if you want. Tabouli (Tabbouleh) is amazing, by itself, or as an addition to any lunch or dinner. . .Lin

Chive Flower, Pistachio, Cilantro-Ranch 5-Ingredient Salad

Anytime I begin with one of my 5-Ingredient Salads, things can only get better and more interesting depending on the current additions. This time, I added mung bean and lentil sprouts, pistachios and a couple pulled-apart chive flowers. The entire chive is edible, and the flowers are often overlooked for an amazing onion-y pop of flavor, as well as their pale violet color and delicate beauty.

The other wonderful, surprise, addition to this salad was the dressing. . .

I combined equal parts of ranch dressing and coriander (cilantro) chutney. Ohhh my. . .so much freshness! However, be aware, there are Serrano peppers in the chutney, so depending on your heat preferences, you may not need to add black or cayenne pepper. After I dressed the salad I realized another great, flavorful addition, would have been a finely minced, crushed, fresh garlic clove.

Mmmm . . . It's Salad Season!
Have fun with them! . .Lin

~ ~ SPROUTS ~ ~

I've already started Sprouting! 😃 WooHoo!!

I usually wait until a warm spring day, but, since we're still practically knee deep in snow here in Duluth, Minnesota, I have to conclude that Spring Fever has hit me early this year.  I keep looking at my snow-covered deck, overlooking the frozen creek, wishing I could be out there reading a book with a big mug of tea. . .

I'm so grateful to my sweet, hippie sister-in-law, Carole, who introduced me to avocados, macrame', sun tea, and especially sprouting.  She's no longer with us, but at least daily, I'll see or do something that brings her right back to me, in memory.  RIP Sweetie. . .Until We Meet Again!

My favorite seed, bean, grain to sprout would, hands down, be lentils!  This time I used fancy, $$ French lentils, but the green or brown whole lentils you can buy for under $1.00 a bag in the grocery store are wonderful!  I started these on Friday and they're ready today.  The smaller the seed or bean, the quicker they're ready for a salad, sandwich, or to top a big bowl of soup.

You've probably heard of Ezekiel Bread * The inspiration for this sprouted grain bread goes all the way back to the book of Ezekiel in the Old Testament of the Bible!!  It's in the freezer section of co-op's, health food stores and even most supermarkets.  It's not gluten-free, and also not cheap, but the slices are thin and it's a very heavy bread, so a little goes a long way.  It's made from sprouted grains that are ground into powder, not regular flour.  I love a slice of it toasted, with crunchy peanut butter, drizzled with honey - or as a crispy-healthy base for avocado toast.

This link ** tells you what you need to know to sprout lentils.  If you dig a little deeper, she also has other great tips, ideas and recipes.

Today I added vegetables (cauliflower, purple shallot, cashews, pumpkin and sunflower seeds) to a big handful of lentils and called it Lunch! Have fun with this! Even if you're not into plants or gardening, this is a simple, gratifying way to grow something really healthy, right in your own kitchen. . .Lin

Efficient Foods - A High Protein Breakfast Bowl

black beans

sprouted French lentils

1 hard boiled egg

butternut squash w/ pesto

a few pickled garlic cloves

This morning I woke up really hungry and shaky.  As I pondered my options, standing in front of the open refrigerator, it was either this or a Greek yogurt, chia and flax seed, frozen fruit smoothy.  It seems lately, anytime something sweet is up against a vegetable-based choice, the vegetables always win out.

Be creative in your thinking regarding meal planning.  Get outside the comfortable pull of 'the box' 😊 . . . Lin