General cooking tips

Try Eating Raw Food : Raw food can help you detoxify, cleanse and revitalize your mind, body and spirit. Raw and Living Foods contain enzymes. In general, the act of heating food over 116 degrees F destroys enzymes in food. (Enzymes start to degrade in as little as 106 degrees F). All cooked food is devoid of enzymes, furthermore cooking food changes the molecular structure of the food and renders it toxic. Living and raw foods also have enormously higher nutrient values than the foods that have been cooked.

Kitchen Tip : On electric stovetops, use flat-bottomed pans that make full contact with the element. A warped or rounded pan may be a conversation piece, but will waste most of the heat.

Buy Seasonal Food : Food in season is the best you can buy. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.

Tabbouleh (Lebanese Style)

	Category	Vegetarian Recipes
	Views	279
	Ratings	0

Ingredients And Procedures

2/3 c Bulgur

2 c Water

2/3 c Minced red onion

1 ts Salt

1/2 ts Ground allspice

1/2 c Finely chopped fresh mint

-leaves or 1 tb dried, -crumbled 2 1/2 c Finely chopped fresh parsley

-leaves (preferably flat- -leafed) 1/2 c Finely chopped scallion

1/4 c Fresh lemon juice

1/4 c Extra-virgin olive oil

1 1/2 c Finely-diced seeded seedless

-cucumber Put bulgur in a heatproof bowl. Bring water to a boil and pour over bulgur. Let bulgur stand 1 hour. While bulgur is soaking, in a large bowl, stir together onion, salt, allspice, and dried mint, if using (do not add fresh mint now), and let stand 30 minutes. Drain bulgur in a sieve, pressing hard to extract as much water as possible, and add to onion mixture with remaining ingredients, including fresh mint, if using. Toss salad well and season with salt and pepper. Appeared in the Jan 1995 issue of Gourmet magazine.

Rate this recipe!

Post this recipe to your site

<h1>Tabbouleh (Lebanese Style)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2/3 c Bulgur <P>2 c Water <P>2/3 c Minced red onion <P>1 ts Salt <P>1/2 ts Ground allspice <P>1/2 c Finely chopped fresh mint <P>-leaves or 1 tb dried, -crumbled 2 1/2 c Finely chopped fresh parsley <P>-leaves (preferably flat- -leafed) 1/2 c Finely chopped scallion <P>1/4 c Fresh lemon juice <P>1/4 c Extra-virgin olive oil <P>1 1/2 c Finely-diced seeded seedless <P>-cucumber Put bulgur in a heatproof bowl. Bring water to a boil and pour over bulgur. Let bulgur stand 1 hour. While bulgur is soaking, in a large bowl, stir together onion, salt, allspice, and dried mint, if using (do not add fresh mint now), and let stand 30 minutes. Drain bulgur in a sieve, pressing hard to extract as much water as possible, and add to onion mixture with remaining ingredients, including fresh mint, if using. Toss salad well and season with salt and pepper. Appeared in the Jan 1995 issue of Gourmet magazine. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-ideas.com" title="Free recipe">free recipes</a>