Sprouted lentil salad
apple cider vinegar splash,
lemon juice quarter or half lemon,
glug of olive oil,
handful chopped parsley other herbs,
salt and pepper
Finely chop carrot, pepper, avocado, tomato, onion,
add spouted green lentil and mix together
Slaying the slaw game
Crisp, refreshing and flavourful slaw.
If you don’t particularly like the taste of sauerkraut but need more probiotics in your life this is a fantastic way to dilute it. Surround it with an explosion of other fresh flavours for a delightful rainbow party in your mouth and a naturally fermented bacterial wellness party in your intestines. It’s a win win
If you just have regular sauerkraut that’s perfect too. The cranberry kraut added a delightful sweetness but you could add some orange juice in the dressing to sweeten if desired.
Green and /or purple cabbage
Cabbage sauerkraut and
Cranberry sauerkraut (recipe coming soon)
Pepitas (pumpkin seed)
Fresh Herbs (mint, cilantro, dill..) handful or more to taste
1 Tbsp basil (or other flavour) olive oil
3 Tbsp reg olive oil
2 Tbsp Apple cider vinegar
another variation on the salad, you can add peppers, other vegetables and dressings, experiment and have fun!
Quick and easy health food hacks!
Garam masala and curry powder spice, 1TBsp of each
Peel and chop up the squash into chunks add to the simmering bone broth, rinse lentils well under cold water and add to broth. Using a rasp grater, Great ginger into soup. (Or chopped fine) put lid on and allow to simmer for 15/20 minutes. Blend squash and lentil mixture with fork to eviscerate or leave as is.
I could eat tabbouleh salad every day for the rest of eternity. George Carlin did a stand up bit about death and how whatever you think your afterlife is going to be, it will be. My afterlife is me constantly munching tabbouleh salad. This pleasing five minute masterpiece is all you’ll ever need:
Juice of half a lemon (around 2 Tablespoons)
1/4 cup olive oil
Cucumber (about 1 cup)
Tomato (around 2 or 3 depending on size)
Green onion (1 or 2)
Parsley (1 bunch, rinsed and stems removed)
Mint (1 Tablespoon)
Salt and pepper to taste
(recipe can easily be doubled)
Usually tabbouleh calls for bulgur wheat but I omit it, you could also use quinoa or hemp hearts. Usually I cut the tomato and cucumber into really small pieces but I sometimes leave it in larger chunks. A good trick for the best tasting tabbouleh is cutting the parsley really small. Go on a chopping spree. Here is a more traditional style but using quinoa: