RAW RECIPE / RECIPES / VEGETARIAN

RAW LENTIL TABBOULEH WITH SPICED TAHINI

One of my goals this year is to take more advantage of the opportunities going on in my city. I found that at my local Whole Foods store, they are starting classes that are part of a program called “Health Starts Here”. A friend and I signed up for one and it was like attending a live cooking show!

The first class was called “Raw Foods Feast”. I don’t know much about raw foods, so I thought this would be a great intro. I learned a lot and the food was so tasty!

Raw Lentil Tabbouleh, raw recipes

Whole Foods is all about spreading the word and sharing recipes, so I’ll post one of my favorites from the night:

SPROUTED LENTIL TABBOULEH WITH TAHINI SAUCE

1 Cup TruRoots Lentil Trio – Or other sprouted lentil (soaked for 3 hours)
1 Cup tightly packed parsley
3 green onions, chopped
1/2 Cup roughly chopped red bell pepper
1/2 Cup rough chopped carrots
1/2 Cup grape tomatoes, diced
1/4 Cup freshly squeezed lemon juice
1/4 Tsp. salt
Dash of pepper (optional)

Drain and rinse sprouted lentils, place in a food processor with the parsley, green onions, red pepper, and carrots. Pulse until well combined but still chunky.

Transfer the mixture to a large bowl. Stir in tomatoes, lemon juice, salt and pepper. Refrigerate for at least an hour to let flavors meld. Adjust seasonings to taste, and serve over a bed of baby greens, kale, or collard greens. Add tahini sauce on top (see below)…

RAW SPICY TAHINI
If you do not want to buy the tahini from a store shelf and want to make your own fresh, it may take some time. But, I’ll tell you, the flavor is well worth it!

2 1/2 Cups raw sesame seeds, soaked for at least 4 hours, drained and rinsed
1/2-1 Cup water as needed
2 TBL lemon juice
1/2 Tsp cumin
1/2 Tsp chili powder
1/2 Tsp salt

Blend sesame seeds and water together using a blender. Add water as needed for a creamy consistency. At the rest of the ingredients and stir together.

If you like Mediterranean, this dish was so full of flavor and fresh tasting. I could have eaten a whole huge bowl of it! Hmmm… maybe I’ll have to whip up an extra large batch soon!

FUN FACTS I LEARNED:
– Sprouted lentils taste more “nutty” and can be easier to digest for some
– Seaweed can add a salty “sea” flavor to any dish
– Cooking oils (like olive oil, coconut oil) are technically not “raw” because they are extracted. They are viewed to many as just a fat with not many nutrients or fiber

2 thoughts on “RAW LENTIL TABBOULEH WITH SPICED TAHINI

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