I was never much of a fan of tabouli, but I was living in a warmer climate during April of this year and had an excess of kale at my disposal. Too big for a jar, too bountiful and unruly to squeeze into the fridge. And so this faux tabouli was born.

Healing Ingredients:

Kale: Some people will tell you that kale is pretty much a healer of all ills. It is the toast of the superfood world, the king of the vegetable kingdom, and the ingredient de jour in vegan recipes. And with due cause. As we all know, calcium absorption is assisted by the inclusion of leafy greens in your diet, and kale not only contains strong levels of calcium, but also the highest concentration of potent phytonutrients from the leafy green family. Phytonutrients actively boost the  body’s detoxification enzymes, assisting the body to clear potentially carcinogenic substances.

Nutrients in Kale, Fresh, 1 Cup Cooked
Nutrient Approx. % daily Value Approx. Amount per Serving
Vitamin A 192% 10,000 IU
Vitamin C 89% 55 mg
Vitamin B6 9% 0.2 mg
Manganese 27% .533 mg
Dietary Fiber 12% ~
Calcium 13% 136 mg
Folate 7% 20 mcg

Figure Source: Seeds of Change (



5 stalks kale, chopped and massaged with organic sesame oil until softened slightly

1 bunch flat-leaf parsley, chopped

1 medium heat green pepper, diced (try half with seeds removed if you don’t like hot food!)

1 clove garlic, diced

1 tablespoon cold-pressed olive oil

1 handful raw walnuts, chopped

1 handful sunflower seeds

Juice of 1 lemon

Himalayan salt to taste

Cracked pepper to taste


Combine all in food processor and pulse until combined. Tabouli should still have texture, so stop blending when the mixture begins to form chunks.

Serve on salads, on pumpernickel bread with raw beets & hummus or as a dip.

Enjoy! J x