Reminiscent of the classic tabbouleh with alchemically-soaked walnuts providing a gluten-free base replacing the traditional bulgur. This all-raw version also free from garlic and onions makes for a wonderful lunch scooped into lettuce leaves and topped with avocado slices and eaten like a wrap!
Yields: One Quart (Eight 1/2 cup servings)
Special Equipment: Food Processor
To Do Before:
Pre-soak Walnuts 15 minutes
Soak Walnuts 18-24 hours
Pre-soak & Soak Ingredients
1 pound Walnuts
1 teaspoon Food Grade
2 teaspoons finely ground Himalayan Pink Salt
Juice of 1 Lemon
Pre-Soak & Soak Walnuts
Pre-soak Walnuts for 15 minutes in a solution of 1 quart Filtered Water and 1 teaspoon food grade Hydrogen Peroxide, drain and rinse well. This pre-soaking is important to help remove any fungus that are living on the walnuts. Place rinsed Walnuts in a clean bowl with 1 quart Filtered Water, 2 teaspoons Himalayan Pink Salt, and the Juice of 1 Lemon. Whisk well to incorporate the salt. Place a plate over bowl and label. Place on counter to soak for 18 to 24 hours. Drain, rinse well, and drain again. (If temperatures are very warm in your kitchen, you may soak walnuts in the refregerator.)
Prepare Tabbouleh Base:
Place in Food Processor:
1 pound Alchemically-Soaked Walnuts (see previous instructions)
6 Tablespoons Olive Oil
The Juice of 1 Large Lemon
1 1/2 teaspoons finely ground Himalayan Pink Salt
Process till no large pieces remain, the walnuts are partially creamy with some chew still remaining. Remove to bowl.
Add to bowl with Walnut Mixture:
1 large stalk Celery, finely chopped
1/2 cup gently-packed Flat-leaved Parsley (with no stems), finely chopped
1/2 cup gently-packed Mint Leaves (with no stems), finely chopped
Mix well with a silicone spatula. Tabbouleh can be eaten right away and will keep covered in the refrigerator for several days. Delicious served for lunch as the feature of a salad or scooped into lettuce leaves and served with avocado slices.
Copyright © 2017 Caroline Ra. All rights reserved.
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