Tabbouleh Recipe

Servings: 4-6

Prep Time: 20 minutes (plus soaking time for bulgur)

Ingredients

• 1/2 cup fine bulgur wheat

• 1 cup boiling water

• 2 cups fresh parsley, finely chopped

• 1/4 cup fresh mint leaves, finely chopped

• 2 medium tomatoes, diced

• 1/2 small red onion (or 2-3 scallions), finely chopped

• 1/4 cup fresh lemon juice (about 2-3 lemons)

• 1/4 cup extra-virgin olive oil

• Salt and pepper to taste

Instructions

1. Prepare the Bulgur: Place the bulgur in a bowl and pour the boiling water over it. Cover the bowl and let it sit for 15-20 minutes until the bulgur is tender. Fluff with a fork and drain any excess water.

2. Combine Ingredients: In a large mixing bowl, add the chopped parsley, mint, tomatoes, and onion. Mix gently.

3. Dress the Salad: Add the lemon juice, olive oil, salt, and pepper to the vegetable mixture, then stir in the soaked bulgur. Mix until all ingredients are well combined and coated with the dressing.

4. Adjust Seasoning: Taste the Tabbouleh and adjust seasoning as needed. For extra freshness, add a bit more lemon juice or mint.

5. Serve: Serve Tabbouleh as a side dish or as part of a mezze spread with hummus, pita, and falafel. Enjoy immediately or refrigerate for up to 24 hours.

Pro Tip: For an extra burst of flavor, let the salad sit for about 15 minutes before serving to allow the ingredients to meld.

I believe Købmagergade’s Falafel House also added the spice sumac to the Tabbouleh salat. As I said perfect as a fresh and tangy addition to any shawarma, grilled meats, or as a light, healthy salad on its own. Enjoy!

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Together with my son, Christian, I visited my favorite shawarma spot, Falafel House, on Købmagergade in Copenhagen, only to discover that disaster had struck. The best shawarma house in town was suddenly gone! I have been a regular visitor since the very beginning of Falafel House – the start of the shawarma era in Denmark. Hands down, Falafel House made the best shawarma in town. The quality was always top-notch. People were always treated with warmth and hospitality, and regulars were treated like family. The employees were joyful, and the place was always lively, colour, and filled with conversations on every topic. We shared personal stories with one another, and I often received a little extra treat with my order.

Falafel House opened back in 1982 and was only the second shawarma bar in Denmark (Enthusiasts will know that the first is Shawarma Grill House from 1980, located on Frederiksberggade).

According to the brokerage firm Kornerup Bang & Partner, which handled the sale of Falafel House, the owner has decided to retire, and therefore, Berlingske reports that a Gasoline Grill will soon take its place at this location.

A small piece of Copenhagen history is now part of the past. I tip my hat to Falafel House and its employees.

Det her har været en af mine favoritretter i over 30 år, Berlingske.

KØBMAGERGADE 23, 1150 KØBENHAVN K, Kornerup-Bang & Partnere

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Ginger
When fever and chills are present, grate 30 gr. of ginger, boil it in water, add one teaspoon of brown sugar. To suppress coughing due to the common cold, grate 50 gr. of ginger and mix with 2 teaspoons of maltose, boil in 3 cups of water until the water is reduced to half a cup, and then sip slowly.

Reference: Chinese Foods for Longevity by Henry C. Lu p. 22-23

There is a whole book written on the wonders of ginger, garlic and green onion based on Traditional Chinse Medical (TCM) Food Therapy claiming to cure all most any kind of imaginable disease in man. The book includes more than twenty different recipes to cure the common cold with ginger, garlic and green onion!

Reference: Curing Diseases the Chinese Way: With Ginger, Garlic and Green Onion compiled by Wang Fuchun and Duan Yuhua

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The Viet Man Dish: Marinaded tender beef with peanut sauce together with red onions, spinach with pine nuts and bruun rice with peas.

Prepare the peanut butter dip:

• 1 cup of fried finely chopped (no salt) peanuts
• 6 spoons of fish sauce
• 1 finely chopped red chili
• 1 half round 5 cm palm sucker
• 100 grams of ” Wet tamarind” soaked in 1 1/2 cop of water
• The juice and grated peel of 1 lime
• Mix everything and season.

Main dish:

• Cut the tender beef in to thin slices and marinade in peanut oil, Teriyaki (or Japanese Soy Sauce), thin slices of ginger and garlic and coarsely ground black pepper.
• Start cooking the brown rice.
• Roast the pine nuts in a hot pan without oil until brown in color and set them aside to cool.
• Saute the peas lightly in butter until they are bright in color (only a short time) and set them aside.
• Saute the fresh spinach in the pan with less butter than you normally would do.
• Saute the finely cut red onions in peanut oil and and coarsely ground black pepper and set them aside.
• Grill the marinaded tender beef briefly on the hot pan.

Serve this wonderful, green and spicy dish fast and delicately with thin slices of green chili on top the of tender grilled beef and sprinkle with coriander leaves.

Bon appetit!

Love Thomas

Use the recipe whenever you want to strengthen your self. A fresh cucumber salad on side would do nicely as well.

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I have been testing this Bitter Gourd, or Bitter Melon as it is often called, on myself and friends. The plant is known throughout Asia for its excellent qualities in cooking, health and sickness prevention (lung disorders, cancer and diabetes etc.). The chinese claim that the bitter curd is vital to health. The bitter taste is balancing the other tastes ( sour, pungent, sweet, salty ). Gohyah is included in famous recipes in TCM Food- or Dietotherapy.

Tea: Slice the Bitter Melmon ( or use try Bitter Gourd ) and purr with boiling hot water. Wait 5 min.

Soup: Slice the Bitter Gourd and boil with 150 gr. pork and you have a wonderful soup.

More uses and info on wikipedia.org: Bitter Melon

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Professor Werner Kollath, German dietician and doctor of medicine, found a way to make wheat digestible without cooking it. This “Kollath breakfast” is not to be confused with Bircher-Muesli, which is based on fruit (grated apple, especially), condensed milk, lemon juice, and small quantity of flakes-and designed to increase the consumption of fruit with cereals as only a secondary ingredient. The Kollath breakfast is intended to make wheat easily digestible without cooking; the fruit is added to improve the taste and to complete the food value. This diet may not be acceptable to some people, as it includes a mixture of fruit and grain. You will have to try it to see if your body will accept the combination at all.

How to Prepare the Kollath Breakfast

The basic recipe that follows lists ingredients for one person:

2 to 3 tablespoons (20 to 40 grams) of fresh whole wheat flour

3 to 5 tablespoons water

1 to 2 tablespoons lemon juice

¼ cup (15 grams) dried fruit, finely chopped

½ -1 cup (100 grams) apples, grated just before serving

(any other fresh fruit in season can be used)

1 tablespoon ground almonds or hazelnuts scattered over the top

In the evening: Place 2-3 tablespoons (20 to 40 grams) fresh wheat flour into a bowl (your coffee grinder will make the wheat grains into flour in a few seconds).

Add 3 to 5 tablespoons water. Never add milk.

Stir, and then leave it at room temperature until next morning.

The cereal will go on swelling through the night, and by morning it will have become a firm paste, and chemical changes will have taken place through fermentation-a process responsible for the value as well as the digestibility of the Kollath breakfast.

In another dish, soak 2 to 3 tablespoons (15 grams) of dried fruits (figs, raisins, or dates) finely chopped.

Next morning: Mix the contents of both bowls using the water in which the dried fruit was soaked, and adding 1 to 2 tablespoons fresh lemon juice together with ½ -1 cup (100 grams) grated apples or pears, or any other fruit in season: crushed cherries, strawberries, plums, peaches, etc.

Dust the mixture with the crushed almonds or hazelnuts.

You can vary the mixture according to taste, adding fresh cream, almond paste, or hazelnut spread, or alternatively, a teaspoon of honey. Each person should. Each person should be given 4 to 6 tablespoons of the mixture.

The apple must be granted just before serving to avoid oxidation (always use stainless steel grater), because the pulp must remain white. The meal should be juicy but not liquid.

If you are still hungry afterward you may eat a little whole grain bread, with cottage cheese made from skimmed milk. Regular use of Kollath’s breakfast will result in these effects:

1. A feeling of satisfaction for at least next four hours. No false hunger during the morning-no bloated sensation in the stomach.
2. The weight will adjust itself. Those who wish to slim not fell hungry before lunch, and therefore will not require so large meal. Those, in the other hand, who wish to put on weight, will find their digestion improving, and with this there will be increase of weight. It seems paradoxical, but is, in fact, quite logical.
3. Constipation, a factor in auto-intoxication, is banished. Because this breakfast is a detoxifier any signs of tiredness and exhaustion that point to the accumulation of toxins, rather than to real fatigue, will disappear.
4. Physical and intellectual efficiency increases.
5. There is a feeling of general well-being that comes from improved biological balance.
6. Inner happiness and satisfaction will banish all cravings for stimulants, such as coffee, tobacco, or alcohol will go way too.
7. The powers of concentration increase, because the digestive system is not overloaded with a heavy meal. Remember that digestion accounts for 70% of available nervous energy.
8. Resistance to stress improves.
9. Composition of the blood improves. The multiplication of the skin cells, resulting from better irrigation of the subcutaneous tissues, makes the complexion rosy, and banishes eczema, boils and dry skin.
10. The hair becomes supple and alive. Dr.Kollath has even cited cases where regular use of this breakfast formula has put a stop to graying hair and allowed the normal color to return.
11. The nails become shiny, and lose their fragility.
12. The teeth improve. Dr. Kollath can cite instances where paradentosis, for which so far no cure has yet been found, has not only been stopped, but has retrogressed. Teeth which had become lose have tightened in their sockets.
13. The skeletal structure is strengthened, so the fractures become less common, and, if an accident occurs, the bones knit more quickly.

Cereals and fruit taste good together in the Kollath breakfast. The odor of the fresh ground flour is blended with the fragrance of the fruit.

Carefully prepared, the breakfast becomes a delicacy varied in its composition by the use of a seasonal fruits. The fruits add its juicy freshness to the cereal, and by stimulating the salivary glands, assists, from the moment it enters the mouth, in preparing the alimentary bolus, so that the food is better assimilated and with the least expenditure of energy.

The B complex vitamins found in fresh flour are added to the vitamin content of the fruit. Organic acids in fresh fruits are neutralized by the carbohydrates in the cereal. Preparation is easy, and simple, since there is no morning cooking required at a time when there is often a minute to spare. Try it faithfully for a few weeks and see the results!

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Supermarket price wars, toxic waste and tropical fruit. A Guardian Films production for Consumers International, this investigative documentary exposes the unacceptable social and environmental conditions endured by pineapple-grower communities in Costa Rica… and why leading supermarkets in Europe must share the blame.

Reference: www.consumersinternational.org/pineapples

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Sauce for rice, vegetables and/or fish.

Prepare a mix of two or three tablespoons of miso with enough water to give it a smooth, even consistency. Squeeze in one or two lemons. Grate a bit of fresh ginger, and add two tablespoons of cold-pressed extra virgin olive oil. Mix it all together. Use this sauce over your vegetables and rice. It is also delicious on fish. And kids love it.

Reference:
The Way of Qigong: The Art and Science of Chinese Energy Healing
Ken Cohen
ISBN  0345421094

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