Hey Babes!!! I’m back from a beautiful 2 week vacation to Thailand with my hubby and you wanna know what I missed most??? CHOPPING FRESH VEGETABLES! (I know, sounds nuts) Hence, this chop intensive, healthy recipe that I know you’re going to LOVE!
I guess I should fill you in a little bit about the experiences I’ve had on this past vacation so here is the short story. I’ve devoured enormous amounts of noodles, particularly Pad Thai. Did you know that if you order Pad Thai in Thailand and ask for No Fish Sauce, No Meat, No Eggs, No Chicken, No Pork, & No Shrimp – they serve you an enormous amount of vegetables instead? Winning! I shopped until I nearly dropped at an 11 story mall where every store was 90% off, bargained while eating mango sticky rice from a boat in a floating market, and haggled while holding a beer at 11pm in a night market – Bangkok is what Persian Girl Dreams are made of!
I slept in a tree house overlooking the ocean and endless beaches, also ate Pizza & French Fries on the sand of this endless beach #Goals… Phuket.
And finally, we checked into a private villa that sits on top of a mountain that overlooks the ocean where we had a personal driver take us up and down the hill for food, drinks, massages, & pool day – Koh Yao Yai.
What else can I say. I went to heaven and back and the coolest thing I learned is that there is NO PLACE LIKE HOME. I am so happy to be here now, cooking and writing and working and sleeping in my beautiful city of Irvine, CA. Mean it.
Now, back to this delicious, refreshing, crunchy, healthy, low calorie, CAULIFLOWER TABOULI. To say I indulged a bit this summer is an understatement. I hope you’ll bare with me as I try to get my ass back in shape and maybe Autum Body Ready (?) in the next few months. This is the first of many unique delicious HEALTHY meals I’ll be making for this blog. So let’s eat AND get in shape simultaneously. Yes, it’s possible.
1/2 head of large cauliflower
2 cups chopped fresh parsley
Handful of fresh mint leaves
1/4 of a large purple onion
2 Roma Tomatoes
3 tbsp olive oil
2 tsp salt
Ground Pepper to taste
1. In a food processor pulse cauliflower gently until rice-like
2. Finely chop parsley, mint, onion, & tomato.
3. Add everything to a large bowl + juice of lemon, olive oil, salt & pepper.
4. Mix well. Taste. Season more as desired.
Serve with fresh pita bread, hummus, roasted eggplant, falafel, and enjoy it Veganly much!
Leftovers will keep well in the fridge for about a week.