Eat Dance Live

Given that I've posted about falafels more than once on this blog, whether they're raw or they're cooked , you might be able to safely say that I kinda sorta like them a lot... That, and I recently admitted to my secret falafel digestion pocket located somewhere in the deep confines of my stomach. Because I've been juicing and doing green smoothies so much over the past week, my dinner-for-my-other-half creativity has been somewhat limited and perhaps less than enthusiastic, even though I love being in the kitchen (and aside from the killer vegan shepherd's pie I invented for him earlier last week, if I do say so myself). A couple days ago, I decided to go big or go home, and create for him: the epic raw Middle Eastern plate. It started off with the classic centrepiece: Matt Amsden 's Raw Falafels wrapped in romaine lettuce, and surrounded it with my raw hemp seed tabbouleh , a garden salad, and some black olives and sprouts. Speaking of which, th...

So after a day of more relaxed eating yesterday, green smoothies were back in store for today! Taking just one day off has made me realize how much more alive and amazing I feel the more green smoothies (or plain fruit smoothies) I drink in a day rather than other stuff. I started my day with a mixed berry-beet green smoothie. Lunch and snack made up the bulk of my solid food intake for the day. I created what I believe to be an amazing hemp seed tabbouleh (or tabouli to Americans) recipe. Tabbouleh has always been one of my favourite dishes, but I've always been pretty staunch about the parsley-mint ratio as well as how lemony it is. Too much lemon can just make it too sour, too much parsley just makes it well... parsley-ish (how does describe the particular flavours of parsley?). However, just the right amount of everything makes for a perfectly refreshing dish for a hot summer day. It's no wonder they eat this in the desert. Since tabbouleh is pretty much raw already, all I...