A fresh and even healthier take on a classic tabouleh recipe! Yield: 5 Cups

1½ cups sprouted hulled buckwheat, dehydrated for 3-5 hours
1½ cups chopped fresh parsley
1 cup finely chopped red bell pepper ¾ cup finely diced cucumber
½ cup finely diced red onion
1/4 cup chopped fresh mint

Dressing:
1 clove garlic
2 teaspoons kelp powder
1 teaspoon ground cumin
1 pinch ground turmeric
½ cup extra virgin olive oil
3 – 4 tablespoons fresh lemon juice, optional 3 tablespoons water
2 – 3 drops liquid stevia extract

1. In a mixing bowl, combine the sprouted buckwheat, parsley, bell pepper, cucumber, onion and mint.

2. In a blender, combine the dressing ingredients. Add some fresh mint if desired. Blend well and season to taste.

3. Combine the dressing and salad mixture and mix well. Season to taste and serve.

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