Fat Burning Tabbouleh Recipe

Hemp Tabbouleh


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.

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