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This yummy recipe comes from Mellissa Joulwan, paleo cookbook author and blogger.
1 8-oz. jar grape leaves (I used Mezzeta)
½ head raw cauliflower
2 tablespoons pine nuts (optional)
2 tablepoons raisins or currants (optional)
1 pound ground lamb (I like Lava Lake Lamb, which is 100 percent grass-fed)
½ medium raw onion
1 tablespoon dried mint
½ cup fresh parsley leaves
2 garlic cloves
1 teaspoon salt
½ teaspoon ground black pepper
2 fresh lemons
Directions: Visit theclothesmakethegirl.com to watch Mellissa's step-by-step video tutorial.
Photo credit: Mellissa Joulwan
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