🌿”Rejoice in the green fire of life!”🌿

Fiona MacLeod

Yes, indeed! As the wheel of the year turns we finally seemed to have arrived at (a late) spring. Excellent time to clean house, internally and externally.

One doesn’t have to wait for spring to indulge in parsley, a powerhouse plant known for its high vitamin/mineral content, but tabbouleh is such a pretty, “spring green” dish to make. Today’s blog is a version with almonds replacing the bulgar wheat traditionally used. If you don’t have a food processor no worries, just prepare for some extra chopping.

* 1/4 cup almonds
* 2 cups chopped parsley
* handful of chopped mint leaves
* 1 heirloom tomato (or regular tomato)
* 1/2 chopped red onion
* 1/2 tsp lemon juice
* 1 tsp olive oil
* salt & fresh ground pepper (to taste)

Mix all the ingredients together except parsley and almonds – leave those two off to the side. Once all is well blended stir in the parsley, almonds, add salt/pepper to taste.

A fascinating background of parsley’s magical influence includes placing a sprig of it on plates of food to prevent contamination, a cultural habit that is quickly fading away in most restaurants. According to author Scott Cunningham, parsley may used in baths to “stop all misfortune”, and “worn on the head to prevent inebriation.” Try explaining that to your local pub friends when you don parsley on your crown! 😄

Other delightful ways to enjoy tabbouleh is to mix it was avocado and spread it on toast, put it on your eggs, or mix with a salad. Perhaps you have other ways to enjoy Tabbouleh which I hope you’ll share in the comments below.

🤓💗 Thank you readers for taking time to read and share my blogs.
💐 A special thank-you to my Patreon supporters. Much love and appreciation! 😘🥳

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book: Medical Medium Life Changing Foods.., by Anthony Williams.
book: Encyclopedia of Magical Herbs, by Scott Cunningham

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