Tabouli Salad

Last Updated on Monday, 26 July 2010 11:16 Written by Flax Monday, 26 July 2010 11:14

A summer favorite in our house, this dish is quick and easy to prepare, it is served cold and the mint gives it a wonderfully refreshing flavor on a hot summer day.

You can prepare this dish using either couscous or bulgar. We prefer it with couscous. It is softer and almost melts in your mouth.


1 bag instant whole wheat couscous
1 tomato
1 cucumber
1 scallion
4 sprigs of mint
2 stalks of parsley
1/4 cup olive oil
juice of 1 lemon

Prepare the couscous according to the instructions on the package. Set aside and allow to cool.

Peel the cucumbers and chop into small pieces. Chop the tomato into pieces approximately the same size. Dice the scallions, mint and parsley.

Add the vegetables and herbs to the couscous, stir in the oil, lemon juice and salt and pepper. Mix and serve.

Note: The recipe above is for traditional tabouli, my family prefers it without the parsley so experiment in your own home which way you prefer.


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Cold Cucumber Soup

Last Updated on Thursday, 1 July 2010 01:20 Written by Flax Thursday, 1 July 2010 12:19

The temperature was in the 90’s and the idea of cooking was making me lose my appetite. This soup is made in a blender, takes all of 5 minutes and is a great way to cool down. Almost all of the ingredients contain cooling properties and they allow the body to be able to deal with the heat. The cooling foods here are the cucumbers, mint, soy milk and lemon. Just the recipe to cool off on a hot summer day.


6 medium sized cucumbers, peeled and seeded (you don’t have to seed them but then the soup is a bit more watery).
1 clove garlic
8 mint leaves
2 branches of dill, bottom part removed
1 lemon, juiced
3 scallions
3 cups soy milk
1 tbsp ground flax seed
salt and pepper

Place all the ingredients in a food processor or a blender and puree until smooth. Refrigerate for 2 hours and serve cold.

Serves 4-6


Note: For a lighter soup, replace the soy milk with oat milk.

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Cold Cucumber Soup

Last Updated on Sunday, 17 October 2010 01:15 Written by Flax Wednesday, 9 June 2010 11:35

Cold Cucumber Soup
This soup is wonderful for a hot summer meal. The cucumbers and the mint are wonderfully cooling and refreshing. Additionally we manage to sneak some raw ground flax-seed into the soup, which is the ideal way to consume it.


6 cucumbers, peeled and seeded
2 cloves garlic
4 scallions
3 sprigs of dill, stem removed
6 mint leaves
juice of one lemon
1 cup soy milk
1 tbsp ground flax
salt and pepper to taste

In a food processor or a blender, puree the ingredients until smooth. If desired more soy milk can be added for a more liquid soup. More flax-seed can be added for a thicker soup. Keep in mind that the flaxseed takes about 10 minutes to become gelatinous.

Refrigerate for 2 hours and serve cold. Garnish with croutons or mint leaves.

optional: replace soy milk with oatmilk for a healthier and lighter soup.

Serves 4

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