Fat Burning Tabbouleh Recipe
1 cups parsley about 1 bundle
1 cups mint leaves
1 English cucumber peeled and diced small
4 small to medium size tomatoes
2 green onions chopped fine
1 cup shelled organic hemp seeds
2 tablespoons of cold pressed extra virgin olive oil
1 fresh squeezed lemon
1/4 tsp Celtic or Himalayan sea salt
Black pepper to taste
1. In a food processor chop parsley and mint or chop finely by hand.
2. Transfer mint and parsley to a bowl and add hemp seeds, cucumber, tomatoes, green onions, lemon juice, oil, and salt, and the pepper and mix well. Serve at room temp or chilled. Goes excellent as a side salad with meats and other veggies.