100Rainbow Tabbouleh SaladThis recipe was supplied by Norene Gilletz and served as the basis of ThyroidCancerCanada’s LowIodineDiet Lunch ‘n Learn Event on May 29, 20101/3 cup bulgur or couscous2/3 cup boiling water2 cups minced flat-leaf or curly parsley1 cup mint leaves1 green & 1 red pepper4 firm, ripe tomatoes4 green onions (scallions)1/4 cup red onion1/4 cup grated carrots1/2 English cucumber, seeded & diced1/4–1/3 cup olive oil (to taste)1/4–1/3 cup fresh lemon juice (to taste)Windsor Coarse Salt & pepper, to taste1 tbsp fresh basil, chopped (or 1 tsp. dried)Fresh mint or basil leaves, to garnishProcedure1 In a small bowl, combine bulgur or couscous with boiling water. Let stand for 20 minutes to soften. (Couscous will take only 10 minutes.) Meanwhile, soak parsley andmint in cold salted water for 15 to 20 minutes. Drain and dry well. Trim off tough parsley stems. Remove mint leaves from stems.2 Mince parsley and mint leaves. Chop vegetables. (Do this in the processor in batches, using on/off turns to retain texture.) Combine parsley, mint and vegetables in alarge mixing bowl. Add drained bulgur or couscous, olive oil and lemon juice. Mix well. Add salt, pepper and basil. Allow to stand for at least 1/2 hour for flavors toblend. Garnish with fresh mint or basil leaves.3 Leftovers will keep for 2 or 3 days in the refrigerator.Servings: 8
101South Seas Rice SaladDRESSING2 large limes (fresh only!) squeezed, grate a bit of rind3 tbsp olive oil1- 2 tbsp sugar1 tsp ground cumin1/2 tsp red pepper flakes1/2-1 tsp non-iodized salt (optional)1/4 tsp cayenneSALAD6 cups cooked long grain rice (optional: some wild rice )1 large or 2 small mangos cubed1/2 small red onion diced small1 cup of fresh peas (if using frozen make sure they don’t containsalt)1 cup chopped coriander/parsley with some basil chopped fine1/2 cup unsalted cashews for sprinkling on topProcedure1 Mix dressing into warm rice, add peas. Can do this up to 1 day ahead. Keep refrigerated. Add parsley at last minute. Top with cashews.