Wow, I had such a great weekend, I don’t even know where to start. Kevin and I got lots done around the house, all 8 recipes that I made on Saturday turned out perfect on the first try, and the weather was nice enough on Sunday that we decided to visit the local amusement park with my sister and her boyfriend, Zach.
I remember going on so many rides when I was a kid and never, ever getting sick. Yesterday, every 2-3 rides we all felt nauseous and had to take a break. We did have a ridiculously good time though!
On Saturday, through the hustle bustle of recipe creation, I decided that instead of making a millet-based tabbouleh, I’d try to make it grain-free. I’ve been gravitating more toward a grain-free diet as of late and wanted a dish that was nice and light, wouldn’t upset my stomach, and could easily pass as a full meal.
- 1 small head organic cauliflower, pulsed in food processor to yield 3 cups
- 2 cups cooked chickpeas
- ½ cup hemp seeds
- 1 cup packed fresh curly parsley, thick stems removed and minced
- ½ cup packed fresh cilantro, thick stems removed and minced
- 1 cup chopped tomatoes, about 3 medium tomatoes
- 5 large green onions, chopped
- Break up cauliflower into small flourets. Place in food processor and pulse until broken down to the size of couscous. Place in a large bowl.
- Place all other salad ingredients in with the cauliflower. Set aside.
- Combine dressing ingredients in a blender and blend until smooth. Pour over the veggies, adjust salt and pepper to taste.
There’s lots of fresh ingredients in this one, including my favorite, hemp seeds!
If you’re sensitive to cauliflower, once you’ve pulsed it, have it sit under running hot water for a couple of minutes to cook a little.
Throw everything in a big bowl.
Blend the dressing ingredients until they’re creamy and add to the mixture.
The end result is light, high in protein, and perfect for a bright summer day!