Lentils With Cauliflower & Kb Ginger Powder

Lentils With Cauliflower & Kb Ginger Powder

6 months prior to my cancer diagnosis, I radically changed my diet and became a vegan and although today I may be flexible with my diet, I will always choose plant-based.

My intuition led me to follow a holistic approach and undeniably a plant-based diet was best for me.

It was so rewarding to later learn so much about the power of food and its healing properties that I have no regrets! I now preach and share about the power of foods and I’m honored to share it with you.

Here’s a recipe with one of my favorite herbs: Ginger! This superfood is mighty and has great properties that help me keep a strong immune system, promote gut health, and studies show that it is an amazing cancer fighter.

This recipe is so delicious and filled with so much goodness. Perfect for the season. Enjoy!

Ingredients:

• 1 cup cauliflower
• 1 1/2 tbsp avocado oil
• 2 bay leaves
• 1/4 cup onion diced
• 1/4 cup red bell pepper diced
• 1/4 cup tomatoes diced
• 1 clove garlic minced
• 1/4 tsp dry oregano
• 5 leaves fresh basil
• 1/4 tsp dry thyme
• 1/2 tsp KB Ginger powder
• 3/4 cup dry lentils blend (sprouted green, brown & black lentils)
• 2 cups vegetable broth
• 2 tbsp mushroom pasta sauce
• Salt & black pepper to taste

Instructions:

• Pour in your lentils vegetable broth and thyme, bring to a boil, reduce the heat to a simmer and allow to cook covered for 25 to 30 minutes.
• Heat up the oil, add onions & bay leaves & sauté for 3 minutes.
• Add the bell pepper sauté for 2 minutes and then add the garlic basil oregano sauté for 2 minutes.
• Add the cauliflower and stir occasionally for 5 minutes and then add the tomatoes for 3 minutes.
• Add the lentils bring to boil, reduce the simmer add salt & black pepper to taste.
• Cook for 18 minutes and add 1/2 tsp KB Ginger Powder and cook for 2 minutes.