This recipe was inspired by a conversation between famed cardiologist turned famed dietician, Dr Steven Gundry, and Lewis Howes of The School of Greatness podcast. Lewis Howes is a lifestyle entrepreneur and business coach. The School of Greatness podcast is focused on helping listeners with their self-development through interviews with world-class game changers in the fields of health, athletics, mindset and relationships. In this episode, Dr Steven Gundry talks about his Plant Paradox Diet, which focuses on reducing intake of lectins (a type of protein found in some plants that can be bad for your health). In our tabouli recipe, we've followed Dr Steven Gundry's advice to remove wheat, as well as the tomato skins and seeds, since they are a lectin source.
- 2 grams of good quality green tea shoots with no stem
- 1 small onion
- 1 large firm tomato, peeled and de-seeded
- 1 bunch of parsley
- 10 to 12 mint leaves
- 3 strands of chives (optional)
- 2 tablespoons of extra virgin olive oil
- 1 small lemon, squeezed
- 2 pinches of salt
- 1 pinch of sumac powder (you can buy a packet from your Middle Eastern grocer)
1. Steep tea leaves several times until plump and all bitterness gone. Once suitable for eating, decant tea liquor, leaving tea leaves behind.
2. Finely chop parsley, mint, chives, onion and tomato, and mix together in a bowl, along with tea leaves.
3. Make the salad dressing by whisking together olive oil, lemon juice, salt and sumac. Pour over salad.