Hello, again Pilates lovers!
Summer is here. It is my absolute favorite season in Denmark. There is so much color from nature, people, and food. Flowers are in full bloom, people are enjoying outdoor Mat and Reformer Pilates sessions and the food is bright and sweet. Enjoy this summer recipes series to satisfy your summer cravings!
Do you want your ingredients to be fresh, tasty, and nutritious? Absolutely! Seasonal foods will always be brighter and firmer than non-seasonal ingredients. By eating seasonal food we help the environment by reducing the transportation time until it arrives at your local grocer. This helps reduce pollution. When you purchase foods in season to your location, they will be less likely to have pesticides, herbicides, and fungicides – basically toxic compounds that cause problems to our health. Most importantly, using season ingredients support local farmers in your area.
Fresh Tabbouleh Salad is great as a main dish or side dish. Fresh, flavourful, grain-free, and made in less than 10 minutes! Perfect for the summer. This summer recipe is inspired by my mother-in-law. In Turkish, this is called, Kisir, which uses parsley instead of cauliflower.
Fresh Tabbouleh Salad
Ingredients:
120g yogurt
300g firm Tofu
½ bunch parsley
1 Cauliflower or 1 bundle of parsley, chopped
Fresh mint
2 tbsp Bharati spice mix
2 spring onions, diced
1 red bell pepper, diced
4 medium-sized tomatoes
2 lemons, juiced
2 tbsp olive oil
Pinch of salt and pepper
Directions:
Begin by spreading tofu on a paper towel-lined baking sheet and let drain. Gently press with a paper towel and season with salt and pepper. Pulse in a food processor, until chopped, Spread tofu over a paper towel to dry. Prepare the cauliflower rice. Chop cauliflower into florets. Pulse for 10 seconds in a food processor. (Or purchase cauliflower rice from the store, need 3-4 cups). In a large bowl, add cauliflower (or parsley), mint, onions, red bell pepper, tomatoes, and tofu. In a separate bowl, mix together lemon juice, olive oil, salt, and pepper. Add mixture to the cauliflower tofu mix. Taste and adjust as needed.
Note: I prefer red peppers because I love the bright and bold color in the salad.
