Recreating Hemp Seed Tabouli from Source SF

Last Wednesday, I was supposed to attend a Chinese Medicine & Nutrition class at the American College of Tradition Chinese Medicine which unfortunately got cancelled due to low enrollment. Because hubby agreed to let me have the night off for the class, I decided to make the most of it, and grab a bite to eat. I was only a few blocks away from Source SF, a mostly vegan restaurant. I had heard about Source from the owner of the Gluten Free Store a few months ago when I popped in to shop there.

Owned by two brothers originally from New York, Source is located in the design district close to Zynga headquarters, the SF design center, and the Concourse Pavilion which is hosting next month's Green Festival. In town of disappearing vegan options with the closure of Alive! and Cafe Gratitude, Source gives vegans, paleos, and dairy & gluten free diners plenty of unique and delicious options. If you are craving pizza, burgers or a satisfying salad, they have you covered.


Funny enough, the owner Andrew and his brother grew up in a butcher shop, but you won't find any meat on their menu. Instead, they opt for consciously sourced whole foods served with positive intention. In fact, Source isn't just a restaurant, as it's website says, it's a multi-dimensional experience where sights, tastes, sounds all combine for a delicious dining experience.

There were so many interesting items on the menu, such as Living Green Goddess Salad, made with  dino kale, carrot, sesame seeds, red cabbage & green goddess dressing, and Green Curry Veggies with Eryngii "Scallops" made with trumpet mushroom, carrots, zucchini, shitake mushrooms, broccoli cauliflower, baby bok choy, in a green curry sauce. I couldn't decide what to order for a long time. Finally I settled on the Live Platter: hemp tabouli, marinated mushrooms, w/ green goddess salad, lettuce tacos & living chips.

Everything on my plate was incredible and if you've been reading my blog, I'm usually pretty critical of food I eat at restaurants. The lettuce tacos had a sweet and sour filling which was really unique. I couldn't figure out what it was made from. The marinated mushrooms were very flavorful as well. My favorite part of the platter was the hemp tabouli, which I liked so much that I tried to recreate it at home. Here's the recipe

Hemp Tabouli
Ingredients
1 cups of hulled hemp seeds
1 cup of finely chopped flat leaf parsley
1/2 cup chopped red bell pepper (I used shredded blanched golden beets since I'm avoiding nightshades)
2 tbsp capers
2 tbsp olive oil
2 tbsp lemon juice
sea salt to taste

1. Mix all ingredients ingredients in a bowl

2. Enjoy with Grain Free Paleo Grapeskin (Wine) Crackers