Following my cleanse, I made this raw cauliflower tabbouleh to ease back into my normal routine off the juices. LOL this ‘healthiness’ didnt last very long when I had ramen and my gluten free brownies later that day. Along with a weekend filled with alcohol and good food (including McDonalds breakfast and fries). I did counter those things with a 10 mile roundtrip hike in Azusa though! It is called the Bridge to Nowhere Hike! If anyone is interested, make sure you get a $5 Day Pass at the General Store in the little town you pass by before you get to the trail head parking area. Also, parking is difficult (took us an hour and still ended up parking a 1/2 mile away from the trail head). So arrive early (like 8am early) or come by at 12pm when others are leaving from the morning run. You trek through rivers walking on logs and walk on lots of rocks. However, it is a moderate hike, and only very little parts were incline. There isn’t a clear trail, but there are tons of people hiking it so just follow them or shout at the gold miners in the rivers for help of where the trails continue. I enjoyed it so much! It is pretty scenic all the way and you reach the Bridge to Nowhere where you can bungee jump! I did not partake in the bungee jump but it is pretty cool that you have to hike all the way there to do it. My legs are still aching from Sunday so it is a pretty good workout. Took me 5 hours to complete the entire hike to and back so you will get a good workout and burn some calories :). There are parts that had shade, but mostly it was pretty sunny so bring lots of water- I brought 3 bottles 🙂 Check it out and let me know how you liked it! Also, I am so crazy – I drove back from LA that same night and went to Bassmnt to see Dash Berlin and danced the night away so I had an incredible weekend!

Because of all the junk and the good food and alcohol I drank, I made this tabbouleh for the 2nd time this week. So addicted.

Ingredients

1 head cauliflower, grated with a grater
1/2 pint of cherry/grape tomatoes, chopped
1 cup fresh mint, minced
2 cups fresh parsley, minced
1 cup cilantro, minced
3 lemons, juiced
1/4 cup olive oil
salt and pepper

1. Shred the cauliflower head.

2. Mix together the tomatoes, cauliflower, parsley, mint, and cilantro in a large bowl.

3. Mix the lemon juice, olive oil, and salt and pepper together.

4. Mix the lemon juice dressing with the veggies.

5. Serve!

Recipe adapted from Oh She Glows.