It is no longer enough to strive for sustainability in farming—if we are to preserve our natural environment for our children, we need to shift to regenerative practices. Agriculture responding to the consumer demand for healthy, sustainable products and is slowly waking up to the immense benefits of regenerative farming methods.
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This delicious warm salad recipe is perfect for dinner and the Shasha Bio-Bud Lentil sprouted grains are packed with nutrition. In fact, organic sprouted grains, legumes and pods have three times the nutrients of unsprouted seeds, making them the nutrient powerhouse of the legume family.
Ingredients:
Instructions:
Blanche Bio-Bud lentils by submerging in boiling water for 8 mins and then rinsing them under the cold tap for 3 minutes. In a frying pan on medium heat, fry the mushrooms, onion, caraway seeds and yam in coconut oil until they turn golden.
Add red pepper, cook for another 5 mins- low heat (don’t stir too much)
Add garlic, kale, cooked Bio-Bud Lentils and fry for another 2 mins
Season with fresh lemon juice, sea salt and pepper and serve
*See how to julienne the bell pepper here:
Using sprouted grains (Bio-Bud brown rice and mung beans) means that this dish is packed with nutrition. Avocados are a great source of mono-saturated fatty acids and they contain more potassium than bananas. They help to lower cholesterol and are packed with fiber. This is the perfect healthy recipe to get you ready for spring rejuvenation.
Ingredients:
Directions:
In a mixing bowl, mix the cooked mung beans and brown rice. Season with salt and pepper and add a little olive oil. Place mung bean mixture in two serving bowls and add the balance of the ingredients. Finish with lemon dressing.
Lemon Dressing: