Can we just talk about gratitude for a second? I am awash with it today.
Last night, we held the launch party for the Vive Detox, a new collaborative venture between my business partner Paige and I. It. Was. Wonderful.
I am overwhelmed today by the massive amounts of support, enthusiasm and bend-over-backwards-ness-because-we-dig-what-you're-up-to we received, not only from the amazing companies who contributed products and time to the event (many of whom are also new startups), but also from the incredible group of yogis (and non-yogis!) who joined us. So much appreciation to you, if you were there, and tons of appreciation if you supported from afar. We are so excited about where Vive's business of changing lives will go!
In honor of the official launch last night, I wanted to share one of the recipes from the plans. This Fresh + Green Tabbouleh is a summer staple in my home, and an easy thing to throw together, even if you don't cook/ don't like cooking/ don't have time to cook. The best part is that you can eyeball quantities and adjust to taste -- it's a pretty low-stress recipe.
I recommend having some pre-cooked chickpeas and quinoa on hand to make this a little simpler (a total of about 5 minutes of active time in the kitchen, and 40 minutes of waiting for science to cook legumes. You can go do whatever you want while they simmer. ;) )
Grab that produce and let's get blending!
Combine chickpeas, quinoa and spices in a bowl. Stir well to combine.
Gather your cilantro, parsley and mint -- three tremendously alkalizing, detox-tastic herbs. Reserve a few large handfuls for serving.
Toss herbs into the food processor with tahini, olive oil, sea salt, lemon juice and garlic.
Blend until smooth. Taste-test and adjust salt or garlic as you like.
Add tahini-herb mixture to the quinoa and chickpeas, then give it a few turns with a spoon to coat everything.
Place remaining fresh herbs into a bowl, a la salad, then top with tabbouleh.
This dish is super light, yet very filling, and makes for a wonderfully portable meal (picnics?! work?! road trips?! this puppy will go anywhere.) I love the bright summery flavors of fresh herbs with the zippiness of the lemon and the creamy tahini. In concert, the ingredients that make up this bowl of yumminess cleanse and purify the blood while providing ample protein for rebuilding tissue. Especially when detoxing, ensuring the body has everything it needs to keep functioning is super essential. It helps when it's delicious, right? ;)
Lightness, brightness and much gratitude to you!
- 1 1/2 cups cooked quinoa
- 1 can chickpeas (or about 1 1/2 cups pre-cooked chickpeas)
- 3 loosely packed cups cilantro, parsley and mint
- 1/4 cup olive oil
- 4 tbsp tahini
- 2 tbsp lemon juice
- 3 cloves garlic
- a few pinches sea salt
- 1 tsp curry powder, or to taste
- 1/2 tsp paprika, or to taste
- a dash of cumin
- 1. Put quinoa on to boil: 3/4 cup dry quinoa to 1 1/2 cups water. Bring to a boil, then simmer for 10-12 minutes until water is absorbed. If you're using precooked quinoa, skip this step.
- 2. Combine chickpeas, quinoa, curry powder, paprika and cumin in a large bowl. Set aside.
- 3. Wash and pat dry herbs. Set aside a few large handfuls.
- 4. Combine herbs, garlic, salt, oil, tahini and lemon juice in food processor and blend until smooth.
- 5. Combine tahini mixture with quinoa-chickpea mixture. Coat.
- 6. Place remaining herbs in bowls and top with tabbouleh.