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Post-Spring Break Detox Tabbouli with Cauliflower Rice

Post-Spring Break Detox Tabbouli with Cauliflower Rice

While in Israel, I may have eaten so much warm, fresh pita...that I in fact became pita. This led to my urge to limit my carbs while continuing to enjoy the Mediterranean diet I fell in love with. Check out this latest salad that offers a low-carb alternative for tabbouli, a Med staple. Thanks to Oh She Glows for the inspiration! 

The recipe calls for a kitchen-sink mentality. Tabbouleh basics include chopped parsley, scallions, cherry tomatoes and red wine vinegar, but I added bell peppers and chopped mint in lieu of cilantro to add some freshness to the flavor (and, well, they were also already in the fridge). 

For the cauliflower rice, feel free to purchase pre-prepared packages from your local Trader Joe's or supermarket, but preparing at home isn't difficult and reduces plastic consumption.

To prepare your own cauliflower "rice," I recommend hand-grating with a cheese grater or vegetable peeler over the food processor. When processing, you increase the chance of releasing unnecessary water, causing a sub-par texture. Hand-grating is messy, but so worth it. 

Serves 4

for the salad:

1 large cauliflower, leaves removed

1 pint (1.5 cups) grape or cherry tomatoes, sliced

.5 cups fresh mint, minced

1.5 cups fresh parsley, minced

1 & 1/4 cups finely chopped celery

3/4 cup cilantro, minced (optional)

2-4 green onions, thinly sliced (about 1/2 cup or more)

for the dressing:

1/3 cup red wine vinegar

2 tablespoons extra virgin olive oil

1/4 teaspoon fine grain sea salt

1/4 teaspoon rosemary

preparation:

1. If using a food processor, use the grater blade attachment. Drop cauliflower florets into the machine to grate. If using a box grater, quarter the cauliflower and grate each piece until just the stem is left. Scoop into a large bowl. Discard leftover stem pieces. Prepare for flying pieces :)

2. Stir the rest of the vegetables (tomatoes, parsley, celery, cilantro, and green onion) into the bowl.

3. Whisk together the dressing in a small glass or jar. Pour onto salad and toss to combine, adjusting salt to taste if desired. You can serve it immediately or place it in the fridge for a few hours so the flavors can develop a bit more. Salad will keep in a container for a couple days (possibly longer) in the fridge. Feel free to serve with your favorite hummus and crackers. 

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