I am a little out of my mind right now so I am going to let my Aunt Paul take over this post. I’m going through a tiny bit of hell right now with all that is going on. I am reducing my Fentanyl pain patch in preparation of my starting cannabis oil. There are so many side effects of the patch and I really am hoping that I can get rid of it entirely. I was on a very high dose so it’s taking some time to get off it. I’m going through some withdrawal symptoms while also dealing with extra pain. I am trying not to take too much Morphine to deal with the pain because it has the same side effects that the patch has and I’m really trying to get past all of that. I have gone from 67.5 to 37.5 so far. Which is huge! Yay me! It’s not been easy, I tell ya!
I plan on starting the cannabis as soon as the hospital gets me the locking bedside table they are supposed to supply to keep my cannabis oil in. Hopefully soon! As soon as I start the oil, the doctor will reduce my patch by another 12.5. That means that I will only be on 25 mg of Fentanyl which is the beginner dose! I’m so happy about that! Wish me luck everyone!
Okay, enough about me! Here is my Aunt Paul’s recipe for her yummy Tabbouleh! It is so good guys and gals. So refreshing and light. And so healthy!
- 1 cup cracked wheat Bulgar
- 1 teaspoon fine sea salt (divided)
- 1/3 cup olive oil
- 1/4 cup fresh lemon juice
- 1 clove garlic
- 1/2 cup fresh mint leaves
- 1/2 teaspoon freshly ground black pepper
- 1 bunch flat leaf parsley
- 4 tomatoes
- 1 English cucumber
- Put the Bulgar in a medium bowl and sprinkle it with 1/2 teaspoon salt. Add 1 1/2 cups boiling water, cover, and let sit 20 minutes.
While the Bulgar sits, whirl the olive oil, lemon juice, and garlic in a blender (or, pulse the garlic in a food processor until minced, then add the olive oil and lemon juice and whirl into a dressing-like consistency).
Add the mint leaves, the remaining 1/2 teaspoon salt, and the pepper. Whirl until the mint leaves are well worked into the dressing and the dressing is more or less smooth. Taste and add more salt and pepper, if you like.
Pick the parsley leaves from the stems; discard the stems or save them for another use. Roughly chop the leaves. Core, seed, and chop the tomatoes. Peel, seed, and chop the cucumber (removing the seeds from the cucumber will keep the final salad from becoming too watery and also mitigates any bitterness that cucumber seeds can have). Place in a large bowl.
Check the Bulgar. After 20 minutes it should have absorbed all of the water, but there may be a bit in the bottom of the bowl. Taste the Bulgar, it should be tender to the bite. If it’s not, stir, cover, and let sit 10 more minutes. If it is tender and there’s water in the bowl, either drain the Bulgar in a fine-mesh sieve or lift it out with a slotted spoon and into a separate bowl.
Pour the dressing over the Bulgar and toss to combine well. Add the parsley and toss to combine well. Add the tomatoes and cucumber and stir to combine.
Serve immediately or cover and chill until ready to serve, up to overnight.
Happy cooking! xo