
I have never had a session with a client where we did not talk about cravings. Our cravings are not something to ignore. There are many reasons why we have them, but one that we often forget about is our ancestry. Where we come from, and the foods our ancestors used to eat can play a role in the type of foods we crave today.
Many of the foods that I crave most can be traced back to my Middle Eastern roots. For example, tabouli used to be a favorite before my UC diagnosis. Tabouli is a very popular Middle Eastern salad, but is typically made with wheat (bulgur), which is a substance that my body does not digest well anymore. When I came across a tabouli recipe on 101cookbooks.com, I decided it was time to try my own version of tabouli.
To satisfy cravings for foods of your ancestors, try a healthier version. This tabouli recipe has a similar consistency to the Middle Eastern favorite, but is a little more nutrient dense. Asparagus is in season right now and is an excellent source of vitamin K, folate and vitamin C. It is good for the heart and digestive system. Asparagus makes a great snack – I like to dip it in hummus, go figure.
Ingredients:
1 cup quinoa, cooked
1 bunch asparagus, chopped into ½ inch pieces
1 cup frozen or fresh peas (not canned)
1 cup walnuts, lightly toasted and chopped
Sauce:
Juice of 1 lemon
¼ cup Extra Virgin Olive Oil
2 teaspoons brown mustard
1 teaspoon water (if desired)
Directions:
Bring 3 cups of water to a boil.
Boil asparagus pieces and peas for 30 seconds – just enough so they soften outside but remain crunchy on the inside.
Strain and let cool.
While the asparagus and peas are cooling, combine lemon juice, extra virgin olive oil, and brown mustard in a small bowl. Add 1 teaspoons of water to get desired consistency.
Combine asparagus, peas, quinoa, and chopped walnuts into large bowl.
Stir in dressing and serve.



