Sprouted Red Lentils with Curry Sauce and Kale Recipe: Thanks to Rawmazing ~ bit.ly/169NzBM 1 cup lentils, sprouted 1 cup coconut flesh from young thai coconut 1/2 cup coconut water from young thai coconut 1 clove garlic 2 teaspoons lemon juice 1/2 teaspoon nama shoyu (or soy sauce of choice) 1 1/2 teaspoons sweet yellow curry powder 2 teaspoons coconut crystals or sweetener of choice* 1 tablespoon olive oil Himalayan Salt to taste 1 medium bunch kale 1 tablespoon olive oil squeeze of lemon juice pinch Himalayan Salt pepper 1 medium tomato, chopped 1/3 cup sliced scallions (or green onions) 1/2 cup chopped cashews 1. 2 days before sprout lentils by soaking over-night in water, then rinsing 3 times a day for another day until tiny tails appear. 2. In high-speed blender, blend together coconut flesh, coconut water, garlic, lemon juice, nama shoyu, curry powder, coconut crystals and olive oil. 3. In a separate bowl, de-stem kale and tear into bite sized pieces. Massage with 1 tablespoon olive oil, lemon juice and salt until wilted. 4. Mix together sprouted lentils, curry sauce, kale, tomato and green onions. Season to taste with salt and pepper. Top with chopped cashews.
Posted on: Fri, 05 Jul 2013 00:19:39 +0000
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