Detoxifying Tabouleh With Pistachio Recipe

Spring has nearly sprung! So to celebrate, we’re sharing this amazing homemade tabouleh with pistachio recipe from The Detox Bible. Created by Lily Simspon and Rob Hanson, the Arab dish is traditionally made with bulgar wheat, however the duo have replaced it with buckwheat to make a healthier, wheat-free version.

RELATED: Wholesome Eats: Chilli Roasted Corn And Sweet Potato Salad

“This dish is fresh and delicious, perfect on its own with some good gluten-free bread or served as a side with meat or fish,” said the authors. “It’s also a great party dish, served with hummus, wrapped in lettuce leaves.”


100g buckwheat grain

2 handfuls of fresh parsley

A handful of fresh mint

300g ripe vine tomatoes, seeded and very finely chopped

1/2 red onion, finely chopped

Juice of 1 lemon

1 tbsp olive oil

1 tsp salt

A pinch of black pepper

A handful of home-shelled pistachios, coarsely crushed


  1. Put the buckwheat in a saucepan and cover with twice its volume of water. Bring to the boil, then cook for 5 minutes until soft. Drain in a sieve and rinse under cold water to cool, then leave to drain thoroughly.
  2. Pull the parsley and mint leaves from their stems and finely chop (keep a few mint leaves for garnish, if you like).
  3. Tip the buckwheat into a large mixing bowl and add the tomatoes, onion, parsley, mint, lemon juice, oil, salt and pepper. Mix well.
  4. Garnish with the pistachios and mint leaves, and serve.
August 11, 2015

Detox Salad With Wasabi Dressing

This detox salad recipe from the Kamalaya Wellness Sanctuary in Koh Samui is a delicious blend of fresh greens, seeds and fruits to nourish and cleanse the body. The spicy wasabi dressing is also fabulous on steamed vegetables.

Serves: 2


40g baby cos (romaine lettuce)

40g green oak leaves

40g red oak leaves

20g rocket leaves

80g apple, cubed

80g avocado, cubed

80g beetroot, cooked, peeled and cubed

20g pumpkin seeds

20g sunflower seeds

4g ground flax seed

10g goji berry (also called wolfberry)

Wasabi dressing

100ml coconut water

50ml apple cider vinegar

50ml extra virgin olive oil

5g wasabi powder

20ml lime juice

60g fresh coconut meat


1. Prepare the dressing by placing all ingredients, except olive oil, into a blender. Blend on medium setting for about 30 seconds. Switch to the lowest setting, and very slowly pour the olive oil into the blender. It is important that the oil is added slowly, otherwise the dressing will separate.

2. Next, prepare the salad. Tear the baby cos, green oak and red oak leaves into bite sized pieces. Leave the rocket leaves whole. Place all the salad leaves in a large salad bowl and lightly toss.

3. Sprinkle the salad leaf mix with the apple, avocado, beetroot, seeds and goji berries. Lightly ‘lift’ the salad with your fingers to distribute the ingredients.

4. Drizzle with salad dressing just before serving.

Note: This recipe makes about 1.5 cups of wasabi dressing, which is more than you’ll need for the salad. You can use it on other salads or try it over lightly steamed vegetables. Store refrigerated for 4-5 days.

Visit Kamalaya for more information on their wellness and detox programs.

January 18, 2012