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Wintergreen oil : Uses, Benefits & Side Effects 💚

Wintergreen oil  Derived from the leaves of the Gaultheria procumbens plant, Wintergreen oil, also known as Wintergreen Essential Oil (Wintergreen EO) or Gaultheria oil, is a botanical treasure celebrated for its cooling properties and invigorating aroma. As winter sets in, this essential oil emerges as a natural elixir, offering a crisp and refreshing touch to both the senses and the body. Wintergreen oil is sometimes referred to as Gandhpura oil, highlighting its traditional use in Ayurveda. Embracing the alternative name showcases the historical significance and diverse applications of this botanical wonder. Wintergreen oil is renowned for its minty-fresh fragrance, reminiscent of the cool mountain air. The unmistakable scent of Wintergreen, often referred to as Wintergreen EO or Wintermint oil, adds a touch of invigoration to aromatherapy practices. Diffusing the oil creates an ambiance of revitalization, lifting spirits and promoting mental clarity. Wintergreen h...
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Tabbouleh Salad With Pomegranate Molasses Dressing


                                    Image result for tabbouleh
Tabbouleh is a traditional salad across the Middle East. Classically there would be far more parsley than bulgur wheat – perhaps only a few tablespoons of cooked wheat would be used in the recipe below. However, I prefer a little extra to make the salad more substantial. 

What do you eat tabbouleh with?

Serve tabbouleh as part of a mezze spread, alongside BBQ chicken or lamb, with a chopped salad and flat breads. It’s also delicious with Turkish breads, and sliced veg such as avocado, olives and chopped tomato.

Is tabbouleh eaten hot or cold?

Tabbouleh is usually eaten cold, with hot dishes such as meat or fish to accompany it.

Where to store tabbouleh?

Tabbouleh is best eaten fresh, but you can store it in the fridge in an airtight container for a couple of days.

Ingredients  Serves: 4

  • 1/2 mug bulgur wheat
  • 1 mug boiling water
  • 75g parsley, chopped
  • 1 tomato, finely diced
  • Spring onion, white part only, minced (approx 25g)
  • 2 tsp lemon juice
  • 1 tbsp pomegranate molasses
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper

Method

  1. To cook the bulgur wheat, pour together the bulgur wheat and boiling water into a small pan. Cover with a lid and bring to the boil. Remove from heat and leave to sit for 20 minutes. When the bulgur wheat is cooked and all the water is absorbed, spread out on a cold plate to cool quickly.
  2. Toss together the cooled bulgur wheat, parsley, tomato, spring onion, lemon juice, pomegranate molasses, olive oil, salt and pepper.
https://www.souschef.co.uk/blogs/the-bureau-of-taste/tabbouleh-recipe 

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