1 cup bulgur wheat ¼ cup unsalted, shelled sunflower seeds ¾ cup lemon juice ¼ cup of lemon oil or olive oil 1 cup fresh mint, leaves only 1 cup fresh curly parsley, leaves only 5-6 small to medium garlic cloves ½ teaspoon mustard powder ½ teaspoon Sandra’s Spice ¼ teaspoon fresh ground black pepper 2 cups baby spinach ¾ cup scallions finely chopped 1 8oz can organic spicy black beans (rinse and drain) ½ cup baby yellow tomatoes cut in half ½ cup red cabbage finely chopped (c
3 cups watermelon 1 cup blackberries 2 tablespoons agave ¼ cup lime juice 6 oz organic plain Greek yogurt ½ cup coconut water 1 tablespoon unsweetened coconut flakes In a blender add watermelon, agave, lime juice, Greek yogurt, coconut water and blend. Pour into a freezer safe sealed container and place in freezer until frozen. Just before serving, top with coconut flakes. Take out of the freezer 30 minutes before serving.