SUPER VEGGIE INSTRUCTIONS
379 CAL 1. Weigh vegetables. Place broccoli, cauliflower, mushrooms (maitake
or shiitake), ginger, and garlic in boiling water*. Boil until tender
(7–9 min). Steaming is also acceptable.
2. Lentils: bring the water to boil in a medium saucepan. Add lentils.
Reduce heat to low and cook uncovered for 18–20 minutes or until
tender. Place in a colander to drain and rinse under cold water.
3. You can choose to blend or keep whole pieces.
4. If you choose to blend, place the following in a high-speed blender:
1 Tbsp of dried cumin, 1 Tbsp apple cider vinegar, 1 fresh lime,
cooked black lentils, and strained cooked vegetables. Blend until it
becomes thick soup. Can also serve as shown in the picture.
INGREDIENTS 5. If needed, add some of the vegetable water (or steaming water) to
+ 45 G DRY & 150 G COOKED + 1 TBSP CUMIN
thin out the texture.
BLACK LENTILS POWDER
+ 250 G BROCCOLI (HEAD & STALK) + 1 TBSP APPLE CIDER
+ 150 G CAULIFLOWER VINEGAR 6. Top with 1 Tbsp hemp seeds and 1 Tbsp EVOO.
+ 50 G SHIITAKE OR MAITAKE + 1 TBSP HEMP SEEDS
MUSHROOMS
+ 1 CLOVE GARLIC AFTER PREP, 1 TBSP
+ 3 G GINGER ROOT EVOO (+120 CAL)
+ 1 LIME *COOKED VIA LOW TEMPERATURE, HIGH HUMIDITY, HIGH ACIDITY, HIGH ANTIOXIDANT COOKING METHODS TO
MINIMIZE FORMATION OF ADVANCED GLYCATION END-PRODUCTS (AGES) AND ADVANCED LIPID PEROXIDATION
END-PRODUCTS (ALES).
09
THIS WORK IS LICENSED UNDER AN ATTRIBUTION-NONCOMMERCIAL 4.0 INTERNATIONAL
