Submitted by HayGurl on Sat, 06/13/2015 - 11:04
Buckwheat Tabouli

I’m back! I haven’t blogged in a while and now that the whole article I just wrote up got deleted I remember why.  I suck at technology.

Anyway, it is that time of the year again…rawstravaganza.  That is what I call my annual week-long stint of a basically raw diet.  I say basically and use “raw” loosely because I am not super picky about it my food stays under certain temperatures or the nuts I buy have been pasteurized or stuff like that.  I’m doin it my way, the rawstravaganza way.

You can’t tell from the intro but I kind of hate talking about rawstravaganza.  (Ask anyone who has offered to share food with me in the past few days abut my minimalist “no thanks…” response).  It kind of makes me feel like a bougie asshole. 

But my reasons for rawstravaganza are not like ooooh I need to eat clean or I’m doing a cleanse.  It is really because so much emotion and mindlessness is wrapped up in eating, so I think it is a good practice to really have to THINK about food.  How many times have you mindlessly mowed down an entire bag of snacks watching a movie or realized you ate almost an entire batch of cookies throughout the day.  Not to mention we have been having food shoved in our faces when we cry since birth, and we structure not just social outings but entire cultural holidays around meals.  Food sure comes with a lot of emotional baggage.   So I wanted to ground myself and remind myself that food’s primary role is to keep me alive, just because there is a lot of food around and I have the access and privilege to eat it doesn’t mean that I should, and no matter how much you raw vegetables, most will find it a lot harder to mindlessly mow down some fiber-packed, filling crucifers than a bag of fried doo-dads.

I was wanting to eat one of my favorite raw recipes, carrot falafel, tonight, and thought it would be great to pair it with some tabouli.  I know a lot of people would swear by some sprouted grain as an alternative for bulgar, but I am not a fan of sprouting.

Sprouting can require a lot of thought and a lot of preparation.  By preparation, I mean thinking out one ingredient of your meal up to a week in advance.  Yeesh! I don’t have the time or planning capacity to do that.  I also suck at sprouting things.  I have had delicious concoctions by friends and restaurants that have involved sprouted things, but I guarantee that when I do it, it will taste like barf.  And one time I actually literally barfed because I sprouted some sort of bean you aren’t supposed to sprout, I guess (at least that is what I friend who worked at the local raw restaurant told me). 

What could I do instead of sprouting something? Soak something.  That something is buckwheat.  And what is great about buckwheat is if you are ambitious you can go ahead and sprout it or dehydrate it for a crispy treat or you can just soak it and go, which is what I did.  Using buckwheat in this tabouli kept the prep time to just over half an hour, which is really, really short when you are talking raw food.

Soaked Buckwheat Tabouli (makes about 2 cups/2 servings)

  • ½ cup buckwheat groats
  • ½ bunch of parsley (about ½ cup) finely chopped
  • 1 Tbs mint, finely chopped
  • 3-4 green onions, chopped
  • 1 small roma tomato, finely diced
  • ½ small cucumber, finely diced
  • 2 Tbs olive oil (more or less to taste)
  • 2 Tbs lemon juice (more or less to taste)
  • salt and pepper to taste


To prepare, soak the buckwheat in a bowl with just enough water to cover for about 30 minutes.  While it is soaking, you can chop the herbs and veggies and place them in a bowl with the oil and lemon juice. When the groats are done soaking,  drain and rinse them in a colander with fresh water.  Let them sit for a minute or two to drain off the rinse water. Once they are well-drained, add them to the veggie bowl.  Add the salt and pepper to taste and serve.Image removed.

When I say serve, I mean sooner rather than later.  When buckwheat soaks it gets a slimey water (think like chia or flax goop) which kind of creeps me out.  There will be some liquid from that lemon juice, and while it may not be as goopy as a full soak, this isn’t the kind of thing that would be a good idea to make huge quantities in advance, hence the small serving size for this recipe.