Tabbouleh a la Nancy. This time I used parsley, purple kale, broccoli, Brussel spouts, tomatoes, cracked wheat, red quinoa, red onions, fresh garlic, a hot pepper, a smidgen of sea salt, and lemon and lime juice. When served, I’ll garnish it with home roasted beets and either organic strawberries or organic blackberries. Very tasty! Staying healthy one meal at a time!