I cooked sprouted lentils with Ethiopean Berbere and finished them with sesame oil and Nama Shoyu.
I made a salad out of baby Power Greens (kale, chard, spinach) and added sunflower sprouts on top.
I topped the salad with lentils and garnished with homemade tortilla chips made out of Ezekiel tortillas! 🙂
Filtered water, himalayan salt, shiitake mushroom, tamari, sprouted tofu, Cajun seasoning, garlic, chili powder, Tabasco, freshly grated turmeric, black pepper, basil leaves, leftover (already cooked) brown rice, olive oil.
Olive oil added at the end, after all the heat is off, so as not to deteriorate the quality of the oil.
Awesome. Vegan. Blog. 