Cook Book and Restaurant Review

More from My New Roots in the Experimental Kitchen

Looking through My New Roots is much like looking through the old Sears catalogue at Christmas time from when we were younger. (I know, I am dating us…sorry about that Val) Every time you flip a page, there is something else we want.  Each picture looks better than the last.  Each recipe sounds better than the last.  Don’t read recipe books when you’re hungry.

We decided to try out the Grain Free Hemp Tabouleh on page 141.  I love tabouleh.  We often make it with quinoa instead of couscous as we have a few Celiacs in the family.  Bulgar wheat can also be used as well.  Sarah Britton’s new twist on Tabouleh is made with chick peas so we were super excited to give it a try.


1 cup cooked chickpeas

1/2 cup packed flat leaf parsley leaves

1/2 cup fresh mint leaves

1/3 cup raw pine nuts (toasted in oven for about 10 minutes on 350)

1/3 cup hemp seeds

1 small red onion, sliced

Grated zest of 1 lemon

5 medium heirloom tomatoes in different colours.

Olive oil for serving.


2 table spoon cold pressed olive oil

1 tablespoon freshly squeezed lemon juice

1 garlic clove, minced

1/2 teaspoon maple syrup or honey and a pinch of sea salt

In a food processor, pulse the chickpeas until grain -size.  This did not take long at all.  You don’t want to do it too long as you’ll end up with hummus.  Which is ok, but not what you are going for here.  Put the granules into a large bowl.

Finely chop the parsley and mint leaves, and add the herbs to the chickpeas.


Toast the pine nuts in a dry skillet over medium heat until golden and fragrant.Immediately remove the pine nuts from the pan and transfer them to a plate to cool completely.Add the cooled pine nuts, hemp seeds, sliced onion and lemon zest to the chickpea mixture.


Make the dressing: whisk the olive oil, lemon juice, garlic, honey and salt together in a small bowl.  Pour this over the salad tossing to combine.


Slice the tomatoes into thick slices and arrange them on a platter.  Drizzle with little olive oil and sprinkle with salad.  Spoon the tabouleh over the tomatoes and serve.

The chick peas in this tabouleh recipe are a perfect substitute for the couscous normally found in tabbouleh salad.  The dressing is fresh and the mint gives you the Mediterranean flavours that you get with the traditional salad.  Fresh, fun, and a great addition to any dinner.  We just happened to be having a back yard barbecue and this was an awesome choice.

IMG_8590    IMG_8592

We are still working through My New Roots and so far, it has not disappointed.  The recipes are full of flavour and the book is a joy to work through.  I have a feeling we are making some dessert next, so stay tuned.

My New Roots can be purchased from Amazon by clicking the picture below.


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