Seriously delicious, healthy + vegan version of one of my childhood favourites! 1 cup red lentils (let them soak for a few hours in the morning to lower cooking time). 1 cup veggie stock 1 small onion finely chopped 1 jalapeño 1 garlic clove 1 tbsp cumin 1 tsp garlic powder 1 tsp oregano 1 tsp red chilli flakes 1 tsp chilli powder 1 tsp salt 1 tsp black pepper Corn tortillas 2 cups chopped iceberg lettuce 2 avocados Drain the lentils and simmer on low in the veggie stock with
Chai gluten-free pancakes 1 cup of healthy flour mix (rice, chickpea) 1 cup of almond milk 1 egg or flaxseed egg Tbsp cinnamon Tbsp coconut oil Tsp baking powder Tsp baking soda Pinch of sea salt 1/4 cup strong chai tea Amaranth “snow” as my kids say for superfood topping. Sprinkle of coconut brown sugar or dollop of artesanal jam with chia seeds mixed in. Amaranth is #glutenfree #highprotein, #highfiber and full of essential #micronutrients like vitamin B6, magnesium & iron!