Blend everything well until smooth and creamy. Consume it within 1 hour or store in freezer.
*: You can slice bananas and place in a container or ziploc in the freezer in advance. Frozen bananas give a good texture to the smoothie. Collagen or pea protein also give a good texture as well as increase the nutrient potential.
*: You can use different combinations of berries to change things up – you can use blueberries, blackberries, strawberries, cherries etc
Add the ragi flour, coconut, cumin and water to a blender and blend till smooth.
Add the salt and add additional water slowly until you get a smooth flowy batter (should be thinner than regular dosa batter).
Heat a cast iron or stainless steel griddle on medium high. When hot, add a tsp of ghee. Take 1 ladle spoon of batter and spread it slowly to form a dosa. Cook for 2 mins and flip and cook for 1 min. Serve warm with coconut chutney.
Add everything to a blender/food processor and blend till you get a very fine paste.
For the Lemon Tahini Dressing
Drain and rinse the chickpeas and place in a large mixing bowl. add the kale (or spinach or lettuce) and add the evoo and lemon juice. Let sit for 5 minutes.
To make the lemon tahini sauce, add all the ingredients into a food processor and blend together until smooth and creamy. Add a little water to adjust the consistency, if needed.
Preheat oven to 400 F. Line a baking tray with Al foil and brush with olive oil. Arrange the broccoli, zucchini and the pepper on the tray and sprinkle with sea salt and drizzle with olive oil on top. Place the tray in the oven and bake for about 18-20 mins or until the veggies are cooked. Take out from oven and keep aside.
Add the roasted veggies to the bowl with the chick peas. Add the almonds and sunflower seeds and drizzle with the dressing. Season with more sea salt and pepper, if desired.
Drain the lentils and cook them in a pot until they are cooked but still have a bite (not too mushy). Drain them and sprinkle with salt. Keep aside.
Cook the sweet potatoes in an Instant Pot or a regular pot until cooked. Peel and dice them. Keep aside.
Dice up the onion and cut the bell pepper into small pieces. Add both to a salad bowl.
Mix in the cooked lentils.
Chop up the parsley or cilantro and add it to the bowl as well.
Now mix the vinegar, olive oil, mustard, maple syrup, salt and pepper in a small jar and close the lid. Shake till well mixed. Pour this dressing onto the salad. Add the sweet potatoes too and stir it all nicely.