Food Preparation

Paleo Granola This granola with coconut yogurt and berries is the perfect breakfast to help you get back on track after the holidays. It’s quick and full of healthy fats and protein to keep you satiated all morning long. It’s also grain-free, making it an excellent option for those following a paleo diet. Ingredients » 1 c cashews» 1 c walnuts» 1⁄2 c pumpkin seeds» 1⁄2 c coconut flakes» 1 Tbsp cinnamon » 1⁄2 tsp salt» 1/3 c melted coconut oil» 1⁄4 c maple syrup (use sugar-free syrup to make this recipe ketogenic) Instructions 1. Add cashews, walnuts, pumpkin seeds, salt, cinnamon, and coconut flakes to a food processor and pulse for 30 seconds. 2. Add coconut oil and maple syrup to the nut mixture, stirring well until all the ingredients are evenly incorporated. 3. Spread evenly on a baking pan lined with parchment paper and bake at 375°F for 20 minutes, stirring halfway through cooking time. 4. Let cool for 10 minutes before breaking the granola into clusters. Collagen Power Balls These delicious, fibre-rich collagen balls make for the perfect mid-day snack. They include extra protein in the form of collagen and hemp seeds to help you reach your daily protein goals, plus a hefty serving of chia seeds as a source of dietary fibre. Ingredients » 2 c quick rolled oats» 1⁄4 c chia seeds» 1⁄4 c hemp seeds» 1⁄4 c nut butter of choice» 1⁄4 c collagen protein powder» 1/3 c pitted dates, soaked in hot water » 1⁄4 c melted coconut oil» Flaky sea salt» Mini chocolate chips, pumpkin seeds (optional) Instructions 1. Add all ingredients (except the chocolate chips) to a food processor and pulse until a sticky dough forms. 2. Stir in the chocolate and seeds (if using) and roll into 1-inch balls to keep in the fridge or freezer. Roasted Garlic & Cauliflower Dip This dip takes full advantage of local produce available through the winter. Serve with your favourite seed crackers and crudites or use it as a spread on wraps and sandwiches. Ingredients » 1 head cauliflower, separated into florets» 2 large shallots, chopped» 2 Tbsp olive oil» 2 heads of garlic» 1/3 c tahini » 1/3 c pumpkin seeds» 1⁄2 tsp chilli flakes» Juice from 1 lemon» 1 tsp dried rosemary or sage» Salt and pepper, to taste Instructions 1. Prepare garlic for the oven by chopping off the tops to expose  the tops of the cloves. Drizzle with olive oil and wrap in foil, or  place in a small oven-safe container with a lid.  2. Toss the cauliflower and shallots with olive oil and seasonings  and add to a baking sheet with your heads of garlic. Roast at  400°F for 30–35 minutes, until cooked through.  3. Once the vegetables cool slightly, add to a food processor with  the remaining ingredients and purée ingredients until slightly smooth.  Squash Soup with Tofu This soup recipe is a winter staple because it includes tons of orange vegetables and heal-ing spices to support immune health. It’s also beautifully warming and thoroughly cooked to support digestion in colder winter months. The tofu can be omitted, but we like that it adds 15 g of protein per serving. Ingredients » 1 large squash (butternut, acorn, delicata, and buttercup all work well)   » 1 onion, chopped» 1 orange pepper, chopped» 4 cloves of garlic, finely chopped» 1 Tbsp coconut oil or avocado oil» 1 can of organic BPA-free coconut milk» 1  Tbsp curry powder » 1⁄4 tsp chili flakes (optional)» 6 c bone broth, or organic vegetable or chicken broth» 1 package organic tofu» Seasoning of choice and sea salt and fresh ground pepper to taste Instructions  1. Preheat the oven to 400°F.  2. Cut your squash in half and lay it face down on a baking sheet.  3. Drain tofu and cut into small cubes. Spray or lightly drizzle with coconut or avocado oil, sprinkle with spices of choice, and bake in the oven along with the squash for 30 minutes while you prepare your other ingredients.  4. Add the onion, garlic, and spices to a preheated large dutch oven on medium–hot. Cook until translucent and fragrant.  5. Remove the squash from the oven and carefully scrape out the flesh of the squash. Add it to your pot along with the chopped pepper and cook for 5 minutes, stirring often.  6. Add the bone broth, cover, and let simmer for 30 minutes.  7. Add your can of coconut milk and use an immersion blender to purée your soup. Top with tofu cubes and hemp seeds (optional). 

Sometimes it can feel like being an adult means having no free time; for many of us, our plate of responsibilities is full to the point of spilling over. Maybe you’ve been so busy lately, that your eating habits have gone off the rails. Perhaps you’ve put eating healthy on hold until after things in your life settle down. After all, how can you be expected to eat well when life is so hectic? If you’re stuck in the I’m-too-busy-to-eat-healthy mentality, I want to ask you two important questions. The first is this: when will life actually stop being busy? I’m not asking this to be negative but to be realistic. There will always be something creating busyness in your life. If it’s not school, it’ll be work. If it’s not kids, it’ll be grandkids. If you figure you’ll start eating healthy when you’re not busy, you’ll just continue to put it off. Now onto my second question: how long can you afford to postpone healthy eating? It can be easy to do things like skip lunch in the name of productivity, or “reward” ourselves with treats in the evening for working hard. But over time, habits like these will catch up to us in the form of gut issues, hormonal imbalances, or even chronic diseases like high blood pressure or diabetes. It can be easy to lose sight of the fact that we only get one body in this life. If we don’t invest in our health now, we can end up losing it in the future. I understand that at this point you might be feeling a bit frustrated. “I do want to eat healthily, but how is it doable amidst the craziness of my life?” you may ask. Don’t despair— it is possible! “If You Don’t Have Time To Do Things Like Grocery Shop, Cook, Or Eat Three Meals Per Day, It’s Time To Take A Look At What’s Going On In Your Life.” How To Start Now 1 Set Boundaries Based on my experiences working with clients, unhealthy eating habits often boil down to a lack of boundaries in certain areas of a person’s life. You must set boundaries with yourself and others to nourish your body properly. It’s crucial to silence that negative inner voice that beats you up for not being perfect. An all-or-nothing mindset won’t do you any favors with your diet. If you think you have to be flawless to be healthy when life gets busy, you’re going to spread yourself too thin. Overburdening yourself can result in giving up and harming your mental health—neither of which I want for you. Instead, be compassionate with yourself. As long as your overall habits are healthy, you will reap the benefits. If here and there, you have a treat, order takeout, or eat convenience foods, it's not a big deal. What you’re doing consistently counts the most toward your well-being. Setting boundaries with yourself also includes prioritizing your health. I know that I said this before, but I’m going to say it again because it’s so important: we only get one body in this life. If you don’t have time to do things like grocery shop, cook, or eat three meals per day, it’s time to take a look at what’s going on in your life. Have you taken on too much? Do you have enough support? Are you burned out? If you are too busy to feed yourself properly, it’s time to set some boundaries. Give some thought to what you need from yourself and from others to make healthy eating happen in your life. Maybe you need to set a boundary with yourself to take your lunch break away from your desk to make sure you have something to eat at work. Also, remember that you don’t have to try doing it all alone. Reach out for help in areas of your life where you’re feeling overwhelmed. If you find you’re always falling behind on your to-do list, ask family members to help you out more with chores around the house, for example. If you’re experiencing caregiver burnout, look into what home care services are available in your community. Healthy eating will be a lot easier when you have enough support in your life. Establishing boundaries will help you to give your body the nourishment it requires. When you prioritize your health and get the support you need, you’ll find it easier to get through busy days because your body will be getting the fuel it needs. You’ll prevent intense cravings and overeating because you’ll be honoring your hunger throughout the day. You’ll also be getting the nutrients your body needs to prevent and/or manage health concerns (e.g., gut issues, anxiety). 2 Think Ahead Healthy eating is a lot less likely to happen when you’re winging it. If you haven’t thought ahead about what you’re going to eat and then things get hectic, it’s more likely that you’ll reach for unhealthy options or not eat at all. When you’ve made a plan and some food prep, your days will go more smoothly, and eating healthy will become automatic. A little bit goes a long way—you don’t have to make a super-detailed meal plan or spend all day cooking. Here are a few examples of how efficient planni ...

Fudgy Black Bean Brownies!⁣⁣Who doesn't love something sweet from time to time? What if we told you that not only can you satisfy your sweet tooth with INSANELY moist chocolate brownies, you can do it guilt free!⁣⁣@sabrinavirdee dropped off this recipe that is FOR SURE going to have the family cleaning their dinner plates in anticipation. Don't take our word for it, but a scoop of Vanilla Ice Cream pairs up pretty well with a warm Brownie! Let us know what you think below! It's Brownie Time! #livelifehealthy⁣⁣ Fudgy Black Bean Brownies⁣INGREDIENTS⁣1 15-oz can Black Beans rinsed and drained⁣3 large eggs (local if possible)⁣3 tbsp Coconut Oil ⁣1 tsp Vanilla Extract⁣
¼ cup Unsweetened Cocoa Powder⁣
⅔ cup Coconut Sugar ⁣½ tsp Baking Powder⁣¼ tsp Salt⁣½ cup Semi-Sweet Chocolate Chips ⁣ ⁣DIRECTIONS⁣1. Preheat the oven to 350 degrees2. Puree black beans in a food processor, until a rough paste. ⁣3. In a large bowl, mix together the bean puree, eggs, oil, and vanilla. ⁣4. In a separate bowl, combine cocoa powder, sugar, baking powder and salt⁣5. Add the dry ingredients to the black bean mixture then stir in chocolate chips.
⁣6. Grease an 8×8 or 9×9 inch pan and pour in batter and bake for 30 to 35 minutes, or until the edges are visibly cooked and the center doesn’t jiggle much when you shake the pan (a toothpick may still come out a little gooey, that’s fine!)⁣7. Allow brownies to cool before cutting.⁣ Recipe created by: @sabrinavirdee

Healthy Planet is back with @sabrinavirdee and dropping yet another healthy recipe for the family. The ultimate side dish or a stand alone star, the Spring Chickpea Salad can be used in any setting! Lunch, dinner or a snack, you choose! #livelifehealthy⁣ Spring Chickpea Salad⁣Serves 4-6⁣INGREDIENTS⁣1 can of Kidney Beans drained and rinsed⁣1 can Black Beans drained and rinsed⁣1 can Corn drained (fresh corn if possible)⁣1 can of Chickpeas drained and rinsed ⁣½  Red Bell Pepper diced⁣½  Orange Bell Pepper diced⁣½ medium Red Onion finely diced⁣½ cup fresh Cilantro finely chopped ⁣2 Jalapenos seeded and finely chopped  (optional⁣)1/8 cup Apple Cider Vinegar ⁣¼ cup Olive Oil ⁣½ tsp Sea Salt⁣¼ tsp ground Black Pepper⁣   ⁣DIRECTIONS⁣1. In a large mixing bowl, add all of the ingredients and toss to combine. Taste and adjust as necessary until the flavors really pop—I usually add another teaspoon or two of vinegar.2. Cover and chill to marry the flavors—preferably overnight or at least 2 hours. Serve in individual bowls as is, or with a protein of choice!⁣⁣OTHER FUN WAYS TO ENJOY! ⁣1. Top with avocado’s for some healthy fats ⁣2. Pile it onto nachos or serve it as black bean salsa with tortilla chips.⁣3. Use it as a filling for burritos or quesadillas (leaving as much of the liquid behind as possible)⁣   Recipe created by: @sabrinavirdee

Mango & Coconut Anti-Inflammatory Smoothie!⁣⁣The change of season is here! Longer days, warmer temperatures and a sense that the world is slowly getting back on schedule. @sabrinavirdee is rolling out a delicious treat that can be enjoyed anytime of the day. By adding natural ingredients along with a bit of love, you will be cooling down in no time with a cold smoothie in hand! Add Kaizen Naturals Vanilla Protein Powder and help build muscle, repair tissue! Check out past recipes to put together a full day of eating, snacking and enjoying time with your loved ones and friends! #livelifehealthy⁣⁣Mango & Coconut Anti-Inflammatory Smoothie⁣Serves 1⁣INGREDIENTS ⁣1½ cups Frozen Mango ⁣½ cup Frozen Pineapple ⁣½ cup Coconut Milk ⁣1 tsp Turmeric Powder⁣1 cup of Cold Water⁣1 scoop of Vanilla Protein Powder *optional ⁣⁣DIRECTIONS1. Add all your ingredients into your blender and mix until you have a smooth and creamy consistency. Add more water for desired thickness! Enjoy!⁣ Recipe created by: @sabrinavirdee

For those of you who don’t know me, my name is Cass. I am a Holistic Nutritionist obsessed with creating healthier favourites for both myself and my followers. I am known on Instagram as @the_nourishingproject, check it out if you want to see more of my favorite creations. I am a sucker for all things baking, making, creating and of course styling and taking photos of these creations before I indulge in what I have created. I love finding a normally high sugar/processed, but delicious recipe and transforming it into a nourishing treat/meal with nutrient dense ingredients and of course, lower sugar! Raise your hand if you’re favourite meal is breakfast?! (Immediately raises hand).  I have always been a pancake and waffle lover, but believe it or not, I had my first French Toast about 2 years ago. I know, I know, who am I? I always thought French toast was puzzling, but what’s not to love? Soft inside and crispy outside, cinnamon, maple syrup and you can pretty much make any flavour you want. Today I chose PECAN! If you love French toast, pecans and coconut whipped cream then you are in for a treat. This is the perfect recipe for any morning, weekend or holiday brunch. Christmas is just around the corner, just saying!  Step inside my kitchen and enjoy making and eating this dish as much, or even more than I do! Be sure to make extras to throw in the freezer and then reheat in the toaster for a quick, satisfying breakfast or snack. The best part about this is you can make it sweet or savoury. Today, I’m feeling sweet. So Let’s get started and fire up the pan!   Ingredients: Coconut Whipped Cream 1 can coconut cream unshaken and refrigerated overnight or for at least 6 hours. (insiders tip, lay the can upside down in the fridge so all the cream sits at the top when you open it!)  ¼ cup gluten free tapioca flour  1 tsp organic vanilla extract  French Toast 6 slices gluten free bread of choice (any bread is ok, I just love gluten free bread!) 6 organic eggs (local is always the way to go if possible!) ½ cup + 2 tbsp coconut milk  1 tbsp ground cinnamon pinch of ground sea salt  Pecan Pie “Syrup”  1 cup organic chopped pecans 4 tbsp organic canadian maple syrup 2 tbsp organic coconut oil 1 tsp ground cinnamon Directions: Coconut Whipped Cream Open can and carefully scoop the top layer of coconut cream from the can. If you skipped the refrigerator step, do yourself a favour and put it in the fridge! The top layer should be solid, this is what will make the whipped cream. Transfer solid layer into a chilled mixing bowl. Keep the remaining liquid from the can for later. I like to freeze them into an ice tray and use them in smoothies and even soups/curry’s. Whip the coconut cream until smooth, using an electric mixer. You can also refrigerate the mixer ahead of time. Whip for 1 minute. Add rest of the coconut cream ingredients to bowl and continue to whip until soft peaks form. Cover & putstore in fridge. French Toast Lightly oil a large pan over medium heat with coconut oil. In a medium bowl, whisk together the eggs, coconut milk, cinnamon and sea salt Dip each slice of bread into the egg mix, making sure the full piece is covered/soaked in the mixture. Pan fry each slice of bread until egg coating is cooked, I find the time varies considering how much egg mixture the bread has soaked up, so be sure to check. Serve French toast on a plate and cover with pecan pie “syrup”. Pecan Pie “Syrup”        1.   In a small pot, mix together syrup, coconut oil, cinnamon and chopped pecans. Over medium heat, cook until warm. Pour over French toast when cooked. Tips on how to store: Refrigerator: Store in airtight jar or container, glass is best (I find the taste changes in plastic after 2 days). Use up within 3 days. Reheat in toaster.  Freezer: Store in airtight jar or container, freezer safe glass is best. Good for up to 2 months depending on your freezer quality. Reheat in toaster. *I like storing mine in a freezer safe glass container in the freezer. I will then take out a few at a time (or more) and keep in the fridge (glass container as well) for easy access. I highly recommend reheating the French toast slices in a toaster or oven. Toaster is fastest.  Follow @healthyplanet for more Health & Wellness recipes! from yourself. You can also follow me @the_nourishingproject on Instagram for pastmore Health & Wellness Recipes Happy sweet eatin’ from yours truly, Cass (@thenourishingproject)

  Welcome back to my little corner of foodie love! For those of you who are checking in for the first time, let me introduce myself. My name is Cass, I am a Holistic Nutritionist obsessed with creating wholesome, healthy and nutritious recipes to share with friends and family. I have been fortunate enough to team up with Healthy Planet to share my love for creating (and eating) nutritious favourites for you and the rest of the Health & Wellness Community. I hope you love these recipes as much as we do! Let me know what you think in the comment section and enjoy!   Fall is here to STAY! If you’re looking for ways to incorporate seasonal flavours into your dishes then look no further, you have found it. My Roasted Squash Harvest Salad happens to be the perfect lunch or side dish to add with any meal. This may seem like a complex dish, but it is seriously so easy to prep and everything can be done while the squash is roasting in the oven. Perfect! Created with mixed greens, heirloom tomatoes, celery, red onions, quinoa and lastly the star of the show, roasted White Swan Squash dusted with my signature pecan-walnut “cheese” crumb topping! I know some people steer clear from the squash family because they are not an easy vegetable to prep, but trust me when I say, it’s all worth it in the end. Squash can make any Fall dish come to life. My Favourite part are the different varieties of squash to choose from and the many ways you can incorporate them into your meals!  Salads can get a bad rep because we tend to eat themprepared the same way Every. Single. Time!! Well, this is it, no more boring salads! My Harvest Salad is the perfect seasonal dish and sure to leave you feeling satisfied. As long as you have a leafy green, healthy fats, protein, colour and crunch…you can make any salad fun.  The Maple Crumb Harvest Salad is loaded with delicious Autumn flavours and is packed with tons of nutrients. My favourite part? The orange-maple-walnut dressing and pecan-walnut crumb topping. Seriously, who doesn’t love the sound of that? Convincing the family to eat their greens has never been easier!    Maple Squash Prep 2 white swan squash (or a similar squash), cut in halves, peeled and seeded (pictured squash is not peeled – but can be easily peeled off after baking)   4 tbsp EVOO  3 tbsp Canadian maple syrup    1. Preheat oven to 400 F 2. Mix EVOO and maple syrup in a small bowl and glaze over the squash halves 3. Roast in the oven for 25-30 minutes until tender throughout 4. Cut each squash into thinner wedges to place on top of the salad Orange-Maple Walnut Dressing   ½ cup walnuts   ¼ cup Canadian maple syrup  4 tbsp EVOO 3 tbsp apple cider vinegar ½ tsp each: ground black pepper, garlic powder, sea salt 2 tbsp freshly squeezed orange juice   1. Combine all ingredients except EVOO in a food processor or blender until thoroughly combined, ensuring the walnuts are pureed and no longer chunky. 2. Add EVOO through the feeding tube while food processor is still running 3. Add 1 tbsp water at a time if needed to reach desired consistency 4. Transfer to glass jar and store in the fridge    "Cheesy" Pecan-Walnut Crumb ¼ cup walnut  ¼ cup pecan 4 tbsp hemp seeds  2 tbsp nutritional yeast ½ tbsp. garlic powder ¼ tsp sea salt   1. Combine all ingredients in a food processor or blender and pulsate. Make sure not to over pulse as we don’t want the            mixture to form a flour-like consistency, rather chunky/crumby 2. Transfer crumb topping into a bowl 3. Coat each squash piece in the bowl with the bowl, making sure one side of the squash is covered with crumb topping.    Salad Prep Washed Mixed Greens (enough for 6 people) 1/2 cup uncooked quinoa (follow directions on box to cook)  1/4 cup thinly sliced red onion 1/4 cup chopped celery sea salt and ground black pepper to taste   In a large mixing bowl, add your washed greens, diced red onion, chopped celery, dressing, room tempeture quinoa, sea salt and ground black pepper to taste, toss and coat lightly. Start with less dressing and ad more if needed. Once your greens are coated, transfer to your favourite salad dish ( a long narrow serving dish works best for presentation, but any salad dish will do). Once transfered, coat 1 side of your roasted squash with the "cheesy" crump up and lay length wise! Add a few pinches of the crumb to the top of the salad for an extra crunch!    Follow @healthyplanet for more Health and Wellness Recipes from yours truly! You can also follow me @the_nourishingproject for past Health and Wellness Recipes! Happy Harvest, from yours truly! The Nourishing Project    

Everybody’s favourite season has arrived! Why not FALL in love (pun intended of course – I’ll work on it) with health conscious seasonal recipes while we have the time!  For those of you who don’t know me, my name is Cass. I am a Holistic Nutritionist obsessed with creating healthier favourites for myself, friends and the Health and Wellness Community.  I am a sucker for all things baking, making, creating and of course photo styling my creations before I demolish whatever it is I have made. Join Healthy Planet and myself as we create some unforgettable recipes that will certainly keep you coming back for me. Enjoy! If you love pumpkin, cookie dough and a guilt-free way to eat the entire batch of something you have created, then you have come to the right place!  Even as a child I ALWAYS loved cookie dough, this lead to my love/hate relationship with cookie dough. My friends and I would always go to the store, grab a tube of cookie dough and sneak it into the basement to eat it, RAW! Yum…but, not very nutritious. Growing up there weren’t many “healthy alternatives” for treats like cookie dough in a tube. Not only are these filled with grams and grams of sugar, they also have absolutely zero nutritional value to them. So what if I were to tell you, you could revisit your childhood, sit on the couch and snack on RAW HOMEMADE COOKIE DOUGH that will satisfy your sweet tooth without all the sugar! I say heck yes! What about you? Check out my recipe below and enjoy the guiltless snacking! Ingredients 3 cups Bobs Red Mill GF Oat Flour 20 large pitted organic medjool dates (soaked 20 minutes before) 4 tbsp organic pumpkin puree – add 1 tbsp afterwards until well mixed like sticky dough 3 tbsp Nuts to You Cashew Butter 3 tbsp organic raw honey 1.5 tbsp Simply Organic Pure Vanilla Extract 1 tsp pumpkin pie spice  ¼ cup Lily’s Sweets Chocolate Baking Chips Directions add oat flour and medjool dates in a food processor or blender blend until dates are chopped up  add pumpkin puree, raw honey, cashew butter, vanilla extract and pumpkin pie spice blend until you get a nice dough ball. You may need to add more pumpkin puree if too dry or more oat flour if too wet. Scrape down the dough from the sides as it may get stuck, this is ok. Blend until combined, we want all the ingredients to be thoroughly mixed so each ball tastes the same! Repeat steps 4-6 until you reach ideal consistency/cookie dough texture Add chocolate chips in last to avoid chocolate melting/balls turning brown Remove from blender/processor and roll into balls (the fun part is you can choose the size) – I like to make a variety as your needs can change depending on cravings. Added bonus: feel free to roll the balls in cacao powder, melted chocolate, maca powder, etc for an added nutritional kick Tips on how to store Refrigerator – store in air tight jar or container, glass is best (I find the taste changes in plastic after 2 days).  Freezer – store in airtight jar or container, tempered glass is best. Good for up to 2 months depending on your freezer quality. I like storing mine in a tempered glass container in the freezer. I will take out a few at a time and keep in the fridge for easy access. Follow @healthyplanet for more Health and Wellness Recipes from yours truly! You can also follow me @the_nourishingproject for past Health and Wellness Recipes! Happy sweet eatin’ from yours truly!

Salads are a must for all picnics and gatherings in the Summer months. With warmer weather comes access to fresh, light and vibrant vegetables packed with flavour and nutrients. Arranging a few salads for your picnic or an outdoor dinner is never easier than during the Summer. With all the options of salads available, one of Healthy Planets favourites is the Tabouli Salad.  A mix of couscous, finely chopped vegetables and herbs, a splash of citrus and olive oil and you have a fun new addition to your salad bowl!      Ingredients  1 bunches finely chopped flat leaf parsley ½ bunch of cilantro ½  cup chopped fresh mint 1 cup uncooked couscous  2 ¼ cup water 1 chopped firm tomato ½ red onion  ½ cup finely chopped yellow pepper ½ cup finely chopped red pepper ¼   cup extra virgin olive oil ¼  cup fresh lemon juice salt and ground black pepper to taste     Instructions Bring your water to a boil in a medium pot with a pinch of salt. Once boiling, add your couscous and turn the heat down to low while covering. After 5 minutes, check the couscous, you are looking for a soft, dry, fluffy texture to the couscous.  Take your herbs and finely chop them as well as dicing your red peppers, yellow peppers, red onion and tomato into small pieces. Once you have your chopped herbs and vegetables, set them aside. Grab a large mixing bowl and place your room temperature couscous inside. Add your lemon juice and extra virgin olive oil to the couscous. Add a pinch of salt and pepper to taste. Mix so that the couscous is coated evenly with the olive oil and lemon juice, once completed, add the herbs and vegetables and mix! Once you have thoroughly mixed your ingredients in the bowl, taste and add as needed. A pinch more of salt and pepper or a drizzle of olive oil or a squirt of lemon juice! Remove your Tabouli Salad into a safe container with a cover. Let sit for an hour so that the flavours all blend together!  Tabouli is best served slightly chilled and with friends! Garnish the salad with a bit of your chopped herbs and a drizzle of extra virgin olive oil! Enjoy! #livelifehealthy