Ragin’ Fast Live Tabouleh

I came up with this version of the classic salad kind of by accident one day when I was in a big rush. It is super fast, totally raw, and more nutritious than making it with bulgur. This is a Lebanese style  tabouleh, so it will be more green than seed or grain. Prep time is 10 minutes or so.

Ingredients:
2 bunches fresh organic curly parsley
1 small organic tomato
Scant ¼ cup organic shelled hemp seeds
Juice of two organic lemons
3 tablespoons organic extra virgin olive oil
3 or so sprinkles sea salt

Start with the parsley, rinse and dry well, cut off the stems from the bunch. Chop up the rest and put in a bowl. Next up mince the tomato and add to the bowl. Squeeze in the lemons, try to capture the seeds. Add the hemp seeds, olive oil, and sea salt. Cover the bowl and place in the fridge to chill for about 20 minutes. Serve with another salad, as a side dish, an appetizer, or all by itself as a live food healthy mini meal.
The chlorophyll in this dish is through the roof for detoxification of the body’s cells.
Don’t forget to clean the knife, board, and work station to be ready for the next healthy kitchen job.

Good Health,
Joe