I have a yoga retreat tomorrow, so I wanted to make sure I prepared a healthy lunch I could eat at some point in the afternoon. I decided on this tabbouleh dish, which was featured in Alicia Silverstone's The Kind Diet.
The Kind Diet is a great resource if you're curious about a healthy vegan diet, as well as if you're interested in exploring some more macrobiotic type dishes (aka, what Silverstone describes as "superhero" foods). The book includes tons of recipes, as well as information about the health benefits of a vegan diet and some information about ethical veganism.
The recipe I chose to make is from the "superhero" section of the book. It calls for bulgur, radishes, green onions, parsley, lemon juice, olive oil and sea salt. My minor changes were cooking the bulgur to the package directions, using cilantro in lieu of parsley (had a lot in the fridge to use up!) and adding black pepper. I also made sure to mix in the lemon juice, olive oil and seasoning while the barley was hot so that the salad would absorb its flavors better. We'll see how it tastes tomorrow!
I also made a big batch of kale chips to share with some of my fellow retreaters. This time, I went easier on the olive oil and let the kale chips cook on paper towels. It seemed to help make them less greasy this time. I also used my salad spinner to get the kale nice and dry before coating and seasoning it.