Living Live Raw Food
Who is Alive and Wild?
October 4, 2016
I have an abundance of Parsley right now, ideal for making this tasty tabouli
- I cut /tear off the leaves only
I always have some sprouted buckwheat
(soaked overnight and little tails just starting to develop) that has been in the dehydrator
- crispy little yummys to add to anything and fantastic as the 'wheat' substitute in this.
Add some chopped tomato, red onion and cucumber with
cracked pepper, salt and cayenne pepper with a squeeze of lemon juice,
a splash of cold pressed olive oil if desired.
or add to a buckwheat wrap with Falafels xx
buckwheat Falafel Rolls