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Seaweed And Baby Kale Tabouli

The crisp crunch of 'Seaweed and Baby Kale Tabouli' will refresh and revitalize the body on a warm afternoon. Prepare for lunch and enjoy outside under an early summer blue sky, or bring to work and brighten up a long day. You'll feel light and energetic for the rest of the afternoon. Consider bringing this dish to your next dinner party and see how guests decipher the rich variety of tastes and textures.

Build Strength

Quinoa and hemp seeds are sweet, heavy and anabolic in nature, supporting the growth and development of tissues. They are both protein packed options to include in a vegetarian diet. Quinoa is also a rich source of iron, restoring strength in the blood. After a period of poor nutrition or weight loss, this meal will help you regain strength.

Thyroid Afterthought

Kelp is a rich source of iodine, one of the most important nutrients to keep the thyroid functioning at optimal levels. Kale, on the other hand, is known to slow down thyroid function in some cases. If you have a thyroid disorder, gently wilting or steaming the kale will reduce the goitrogenic compounds that can inhibit the absorption of iodine.



1. Simmer quinoa in 1 and a half cups boiling water for about 20 minutes or until the liquid is absorbed.

2. Preheat oven to 400 degrees F.

3. Cut red bell peppers in half, remove seeds and roast for about 25 minutes until skin is wrinkled and browning. When cooled, cut into smaller chunks.

4. Prepare kale by removing from stem and chopping finely. Add to a large salad bowl with cooked quinoa, chopped herbs, 3 tbsp hemp seeds and the roasted red pepper.

5. Soak kelp sheets in water for 15 minutes and rinse. Simmer for 20 minutes or until tender. Strain, chop and add to salad bowl, tossing thoroughly.

6. Combine the juice of lemon, olive oil and soy sauce by whisking and drizzle as dressing before serving.

With Gratitude,

Gabriela Ana

Holistic Health Coach


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