Tabouli

The Hot Flash Diet^TM recipe for June is tabouli which contains “cool” and “cold” ingredients like bulgur wheat, cucumber, tomatoes, lemon juice, and mint according to Traditional Chinese Medicine. Summer’s heat can predispose you to increased hot flashes, so eat more “cooling” foods at this time of year. This recipe serves 4 to 6 persons.

½ cup bulgur wheat

½ cup boiling water

¾ to 1 cup parsley leaves, loosely packed and coarsely chopped (2 oz. before washing will be enough once the stems and yucky leaves are removed.)

1 tomato, chopped or 15 cherry tomatoes, halved or quartered

1 small cucumber, seeds removed and chopped into small pieces

2 TBSP onion, finely chopped

3 to 4 TBSP lemon juice

1 TBSP fresh mint, finely chopped or 1 tsp dried

½ tsp. sea salt

½ tsp sumac (opt.)

½ to 1 tsp dried kelp sprinkles (opt.)

3 radishes, chopped (opt.)

1/8 to ¼ cup feta cheese, crumbled (opt.)

2 TBSP extra virgin olive oil (Do not add until serving as it will congeal in the fridge.)

In a non-reactive bowl, pour the boiling water over the bulgur wheat and let sit for 1 hour, stirring occasionally.  While the bulgur swells, prepare the vegetables and herbs.  Add the vegetables, lemon juice, mint, salt, and optional ingredients to the cooled bulgur and mix in.  Refrigerate to let the flavors blend.   Top with the olive oil at time of serving.