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Nuts about Nutrients Broccoli Rice Tabbouleh

Broccoli Rice Tabbouleh, Modern Food Stories, Plant based recipes

EXCITING NEWS guys, I’m off to join the team at Wild View Retreat in Portugal as the nutritional chef this October.

Come join me for a week of yoga and spiritual wellness to help rebalance your body and mind. I’ll be making 3 light nutritious meals a day. All vegan like this Nut About Nutrients Broccoli Rice Tabbouleh.

Each day Mollie Mendoza from UnMind will guide you through daily yoga classes and meditation supported by beautiful live music from English singer and songwriter Sam Garret. Sam tours around the World playing vocals and acoustic guitar at festivals, gigs, as well as sharing Kirtan, a traditional practice of Bhakti Yoga. There will also be inspiring nutrition talks and demonstrations by me and the team at Wild View Retreat plus a range of complementary therapies such as deep tissue massage, intuitive energy healing and reiki to ensure you have a truly magical week.

Want to come join me? A few places are still available. BOOK NOW to avoid disappointment.

Date : 13 – 20 October 2018

What’s Included

  • 7 nights accommodation
  • Three light nutritious plant based / vegan meals per day
  • Two yoga, embodiment, and meditation classes per/day
  • Kirtan and live music with Sam Garrett
  • Daily workshops including cacao ceremonies and writing workshops
  • Nutrition talks and demonstrations
  • Guided hiking and nature walks
  • Inspiring film screenings

What’s Special about Wild View Retreat

  • It’s brand spanking new! Set in the peace and tranquility of a mountain wilderness in in Corgas Bravas, Algarve, Portugal
  • Breath taking uninterrupted 360° wild views
  • No towns, no houses, no roads, no people for as far as the eye can see
  • A maximum of 24 guests to retain a group community ambience
  • Only 40 minutes transit time from Faro airport
  • Sound of silence, only wind and birds
  • Renowned pristine air quality
  • Nutritious vegan food, world-class yoga, fitness instructors, nutritional and massage therapists
  • Private water source filtered from a natural underground aquifer
  • And if that wasn’t enough there’s a GORGEOUS INFINITY POOL!

Sun, spiritual love and food that’s good for the soul. Who’s in? As a thank you for all your support if you quote WVR20 at the check out you’ll get 20% off.

Hope to see you there. Here’s the recipe for my vegan Broccoli Rice Tabbouleh if you’d like to try it at home.

Broccoli Rice Tabbouleh, Modern Food Stories, Plant based recipes
Broccoli Rice Tabbouleh, Modern Food Stories, Plant based recipes
Broccoli Rice Tabbouleh, Modern Food Stories, Plant based recipes
Broccoli Rice Tabbouleh, Modern Food Stories, Plant based recipes
Broccoli Rice Tabbouleh, Modern Food Stories, Plant based recipes
Vegan Nuts About Nutrients Broccoli Rice Tabbouleh
Overview
Serves:
4 - 6
Difficulty: Easy
Cooking Time: 45 minutes
Ingredients
  • Heads of 2 large broccoli (470g)
  • 3 romano peppers (400g), chopped small
  • 2 medium carrots (200g), chopped small
  • 1 medium courgette (240g), chopped small
  • 1 tbsp extra virgin olive oil
  • Pinch of Pink Himalayan or sea salt
  • 75 g pitted black olives
  • 8 sun dried tomatoes, chopped
  • 1 large avocado, sliced
  • 25 g pumpkin seeds
  • 15 g sunflower seeds
  • 15 g pine nuts
  • 30 g fresh parsley, finely chopped
  • 5 g fresh chives, finely chopped
  • 5 g fresh mint, finely chopped
  • Option to add 35g nut cheese or feta (if not dairy free)
Dressing
  • 1/3 cup extra virgin olive oil
  • 1 tbsp coconut aminos
  • Juice of 1/2 lime
  • Pinch of salt and pepper
Method
  • Preheat the oven to 180C fan assisted. (200C, 400F)
  • Place the chopped peppers, carrots and courgettes on a baking tray and toss with 1 tbsp of olive oil and a pinch of salt. Roast for 35 - 40 minutes until soft.
  • Add the broccoli florets to a food processor. Using the S blade, blitz until they resemble a rice consistency.
  • Place the broccoli rice in a bowl and microwave for 4 minutes. Allow to cool slightly. Transfer to a muslin cloth or fine tea towel and squeeze out any excess water. (This makes it fluffier.) Option to enjoy raw if you prefer.
  • Place the seeds and pine nuts on a baking tray. Roast for 5 minutes until golden.
  • Mix the dressing ingredients together in a small bowl.
  • Fluff the broccoli rice with a fork and mix through the roasted vegetables, olives, sun dried tomatoes, seeds, herbs and dressing and top with avocado.
Print Recipe
Overview
Serves:
4 - 6
Difficulty: Easy
Cooking Time: 45 minutes
Ingredients
  • Heads of 2 large broccoli (470g)
  • 3 romano peppers (400g), chopped small
  • 2 medium carrots (200g), chopped small
  • 1 medium courgette (240g), chopped small
  • 1 tbsp extra virgin olive oil
  • Pinch of Pink Himalayan or sea salt
  • 75 g pitted black olives
  • 8 sun dried tomatoes, chopped
  • 1 large avocado, sliced
  • 25 g pumpkin seeds
  • 15 g sunflower seeds
  • 15 g pine nuts
  • 30 g fresh parsley, finely chopped
  • 5 g fresh chives, finely chopped
  • 5 g fresh mint, finely chopped
  • Option to add 35g nut cheese or feta (if not dairy free)
Dressing
  • 1/3 cup extra virgin olive oil
  • 1 tbsp coconut aminos
  • Juice of 1/2 lime
  • Pinch of salt and pepper
Method
  • Preheat the oven to 180C fan assisted. (200C, 400F)
  • Place the chopped peppers, carrots and courgettes on a baking tray and toss with 1 tbsp of olive oil and a pinch of salt. Roast for 35 - 40 minutes until soft.
  • Add the broccoli florets to a food processor. Using the S blade, blitz until they resemble a rice consistency.
  • Place the broccoli rice in a bowl and microwave for 4 minutes. Allow to cool slightly. Transfer to a muslin cloth or fine tea towel and squeeze out any excess water. (This makes it fluffier.) Option to enjoy raw if you prefer.
  • Place the seeds and pine nuts on a baking tray. Roast for 5 minutes until golden.
  • Mix the dressing ingredients together in a small bowl.
  • Fluff the broccoli rice with a fork and mix through the roasted vegetables, olives, sun dried tomatoes, seeds, herbs and dressing and top with avocado.
Print Recipe

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