Last week I wanted something savoury but was really hanging out for a smoothie, so I combined the two! I had a lovely, large bunch of fresh parsley and decided to put it to good use. Since I was using my mini food-processor rather than a blender, I removed most of the stalks first.
Blend Together:
large bunch parsley
4 tomatoes (Roma tomatoes are nice)
1/2 small red capsicum (bell pepper)
approx 3″ continental cucumber
flesh of one avocado
1 small clove garlic
juice of 1/2 lemon
Celtic Sea Salt
one shallot stalk (spring onion)
water to thin (if needed)
Cold pressed olive oil is best to use and preferably extra virgin.
This was a great evening meal for me, and the parsley is very refreshing. If raw garlic is too strong for you, then you can crush it and soak in it the olive oil for a few hours first.
Blessings,
Veronica
Tags: by Veronica, green smoothie, savory smoothie, tabouli
For a really authentic tabouleh taste I’d recommend adding a few sprigs of mint too. Hmmmm, I love tabouleh and eat it like it’s going out of style. never tried drinking it though.
Mint is a great idea - I just didn’t have any on hand.
Hubby has started planting out a garden at our new home, and my mouth is watering with the thought of having fresh herbs and greens on hand again.
Veronica
Veronica thanks for sharing this recipe, can’t wait to try it. Let us know how it goes with your new garden.
YUM!!! I had this yesterday … lunch and then added more cucumber and pepper and parsley and made the rest into a dip w/ flax crackers for supper. YUM YUM YUM … seriously satisfying some cravings.