Raw Parsnip and Kale “Tabbouleh”

If you follow me on Instagram (or Facebook) you’ll know I just got a Vitamix!


My mom was so wonderful and bought me one because we figured it would save me energy in the kitchen since I can easily make almost every meal in it (smoothies, soups, sauces, salsas, etc). I’m so excited to use it and I’ve been thinking about it all day. Tonight I gave it a whirl to chop up some veggies and this fake tabbouleh recipe was born :). I don’t know why but it reminded me of tabbouleh so that is what I am calling it.

The thing I love most about cooking is spices! You can really change the flavor of a dish just by the spices and amounts you add. With this recipe, feel free to add more or less of the spices I suggested or other ones! For more of a true tabbouleh flavor I suggest adding some parsley and mint. I didn’t have these on hand so I didn’t include them plus i’m not a parsley fan but I do think it would work very well in this dish. This “Tabbouleh” works as a wonderful side dish or even as a main if you add some extra toppings (as I suggest at the end of the recipe).


Raw Parsnip and Kale “Tabbouleh”


1 big Parsnip

3 Dino Kale leaves

1/8 tsp. Cumin

Pinch of Turmeric

TINY pinch of Pink Himalayan Salt

2 tablespoons Apple Cider Vinegar

1.5-2 tablespoons Olive Oil

1-2 teaspoons stone ground mustard (start with 1 tsp and if you want more mustard flavor add another tsp)

1 big stalk of celery or 2 of the smaller ones from the middle that still have the leaves on them (leafy celery preferable)

Thoroughly peel and wash your parsnip. Roughly chop and place into the Vitamix. Put the setting on 3-4 and pulse about 6-8 times until your parsnip is ALMOST a rice consistency (still a little chunky). Add in your washed kale that is roughly chopped (about 3 chops) and pulse a few more times (about 3-4) until kale is chopped and parsnip is at rice consistency. Pour into a bowl and sprinkle with the spices. Mix evenly.

In a seperate bowl, combine the remaining ingredients (ACV, olive oil, mustard) and mix well. Pour over the parsnip-kale mixture and mix evenly.

Chop up your celery and mix in.

Place this mixture into the fridge. It is preferable to leave it in for 30-60 minutes but I got hungry and it was in for about 10 :). Still came out great, though!

I added some avocado, pumpkin seeds, and hemp seeds on top. Came out fantastic! Love a little extra crunch.




Are you a tabbouleh fan? I  never was because I hate bulgur wheat (not that I eat it anymore, obviously!) but this recipe is just divine and light and summary. As always, let me know if you try it out and what you think!

12 thoughts on “Raw Parsnip and Kale “Tabbouleh””

  1. Looks beautiful! I got a Vitamix last May when they took out a wisdom tooth. They are amazing! I can’t eat a lot of raw kale because of my Hashimoto’s thyroiditis, but do you think it would work if I lightly steamed the kale?


    1. Does it really bother your thyroid? I haven’t noticed that kale does anything to my Hoshimoto’s. Hmm not sure if steamed kale would work since it might be too wet but if you try it let me know!


  2. Oh shoot, I didn’t see that you had Hashimoto’s too. Thanks, brain fog. OK, I’m sad to even remark on this because your recipes look really beautiful, but with hypothyroidism raw cruciferous vegetables should be eaten in moderation or cooked (even very light steaming kills the enzymes that are bad for the thyroid). Here is a link that explains it:
    One more:
    I am in the middle of watching “Under Our Skin” for the first time. :-/


    1. I’ve read about this before but since I’ve started eating more raw my thyroid has been less all over the place then ever (read: I don’t have to change my prescription every month because my T3/T4 levels have leveled out for the most part). I really don’t feel different eating them raw or cooked. Although, my body is COMPLETELY backwards- things that are supposed to help don’t, things that are supposed to be really bad make me feel better, etc… So I guess this is just another one of those situations :).


  3. Oh, interesting! Yeah, I actually have a friend who eats a ton of soy and her thyroid levels are better than mine. Mine have been really bad this year. In fact, I am at the endocrinologist right now typing this, and I had to change from Synthroid and compounded T3 to Armour last month, although Armour is supposed to be better anyway. I started eating only cooked goitrogens because I am basically trying everything to get my levels back into normal range. I had the Hashi’s long before the Lyme, but probably the Lyme is making it worse. Have to finish watching “Under Our Skin” tonight. I am very freaked out now after seeing it and am only halfway through. This is so different than all my other illnesses … much harder to research. The brain fog doesn’t help, of course.


    1. I’m sorry yours have been so bad :(. Yeah, I discovered my Hoshimoto’s before the Lyme and I am taking a compounded T3/T4 so my doctor can specifically change the amounts of each based on what I need. Lyme certainly doesn’t help thyroid issues but hopefully once you start getting into Lyme treatment more it will help! Under Our Skin is a great movie but yes, Lyme is VERY overwhelming and there is so much information. Plus, how to treat Lyme still isn’t truly determined which makes it harder because there also isn’t a lot of research out there. I have tons of info so if you ever need advice or want to go over Lyme stuff just shoot me an email and I’ll be happy to tell you everything I know.


  4. Ok, this is so interesting. There is so much conflicting info. I think I am going to do a blog post about trying to sort through conflicting info as a patient. This article is pro-raw goitrogens, a lot of the thyroid sites say to cook them, my endo doctor yesterday said they are not a big deal if you take synthetic thyroid, and a major thyroid patient advocate said they CAN interfere even with synthetic hormones. I have never seen any sites saying to avoid them completely because they are so healthy.
    Still–so confusing!
    I majored in art history in college. No science background whatsoever! The only thing everyone agrees on is that soy protein isolate and gluten are bad for your thyroid, and I don’t eat either of those. Thank you for giving me material for a potential blog post. And I feel a little better about having them raw now.


    1. Ha, that last comment was meant for your other post about the tabbouleh. My phone just took me here. Thanks so much for the offer of Lyme info. I will definitely take you up on it. (I am really confused.) I feel like I am drowning in a sea of information sometimes.


    2. Yes, it is very confusing! I remember being very confused way back and then felt like I was cutting everything out of my diet for all sorts of different issues I have. I got frustrated because I couldn’t eat anything so I finally said eff that! I’m going to eat healthy and that is what counts. If it makes me feel sick I won’t eat it but if I don’t feel worse then I will! I love science and I’m a science major but the amount of info is overwhelming. Plus you must take everything with a grain of salt and do all your own research on it. As a science major I’ve learned how to filter info out and how to tell if it is legit or not. Just as an FYI- synthroid contains gluten (I know you came of off it which is good)… most doctors don’t know that or won’t tell you.
      That would be a good blog post and I look forward to reading it!
      Lyme is really a pain in the butt! And honestly may be the root cause of most of your other health issues. Lyme mimics those other health issues so people get mis-diagnosed for years. Once you get into treatment and start getting your Lyme under control it may very well relieve a lot of your other diagnoses. But seriously email me because I can help you get started on what to focus on with Lyme treatment and walk you through it plus maybe calm some of your fears. I’m assuming you are seeing an LLMD? Have you started any treatment yet?


      1. I did not know about gluten in Synthroid. Ugh, great. I knew it had lactose, which I am very allergic to. Gluten I avoid because it seems to be bad for everything I have. Yeah, right now I don’t know if my fibromyalgia is caused by Lyme or if they are separate entities. I got all my allergies after when I think the Lyme started (my test history is really complicated) so I’m sure those were caused by Lyme. The thyroid stuff I’ve had forever. I just started seeing an LLMD this fall and I tested positive for Lyme but not coinfections, which is weird. I will definitely email you.


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