Recipe: Gluten Free Tabouleh

Ingredients – Buckwheat Tabouleh

  • 1 liter water

  • 10g vegetable stock cubes, crumbled (Optional should be yeast free)

  • 1 cup buckwheat kernels

  • 3 cups parsley, chopped as rough or fine as you like it

  • 1 cup of yellow & red pepper or sundried tomatoes as you like.

  • 1cup lemon juice or 3 tablespoons of apple cider vinegar

  • 2 tablespoons cold pressed olive oil

  • 1/2 finely chopped onion

  • Place water in a medium sized saucepan and bring to the boil.

  • Add crumbled stock cube, or powder, and the buckwheat kernels.

  • Simmer for 20 minutes or until buckwheat is tender.

  • Drain, discard stock.

  • Place the buckwheat in a large bowl.

  • Add the parsley, tomatoes, lemon juice, olive oil and onion.

  • Toss to combine and serve.

    Great gluten free salad option for the winter.  Buckwheat has a warming effect on the body and very suited to those with candida and yeast infections.  Can also add a pinch of cayenne pepper to further inhance the warming nature of the salad.  Parsley can be replaced with rocket for those with hemochromatosis.  Parsley is rich calcium & iron.   Siobhán Shinnors, Master Medical Herbalist & Yoga Therapy

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