TABOULEH ALMOND SALAD
(Photo by Philip Michael Thomas)
(Recipe by Vegan Chef Sandi Morais)
1/2 cup bulgar wheat
1 small tomato (diced)
1/2 cucumber (diced)
1 tablespoon extra virgin olive oil
1/4 cup fresh parsley (chopped)
2 tablespoons dried cranberries
2 tablespoons sliced almonds
1 tablespoon fresh lemon juice
Put the bulgar wheat in a bowl. Boil the water and pour the boiling water on the bulgar wheat and let it soak for one hour. Once the bulgar wheat
has been soaked, add the tomatoes, cucumbers, parsley, cranberries, and sliced almonds and mix the ingredients together; then add olive oil, lemon juice and sea salt and mix.
Jamaican-born Sandi Morais has a BA degree from Florida International University. She is the author of Recipe for Life vegan/vegetarian cook book, and the creator of VeganTuneUpCafe. Sandi has been featured in various local and national magazines. She teaches a vegan cooking class at La Vie Wellness Center on Thursdays and Saturdays. Sandi also contributes cooking tips and health information to the MalanaiKai Radio show WIGO 1570 Wellness Wednesday @www.wigoam.com
As a Vegan Chef and Fitness Lifestyle Coach, I help to guide my clients on their journey to a healthy lifestyle. Part of my lifestyle coaching is to
encourage my clients to eat healthy, and teach them how to prepare healthy vegan meals. My greatest joy and motivation is to see my clients succeed on their health journey.