This light and complete salad is good for all doshas.
The nutritional yeast, as you may know, does not actually contain yeast; that is just the name it is commercially is given. It is instead very rich in Vitamin B12.
For Vatta: add ginger and an avocado.
For Pitta: replace sesame oil with coconut oil or sunflower oil, replace lentils with aduki beans.
For Kapha: omit portobello mushrooms, add ginger.
The portobello mushrooms in this recipe are disease fighting phytochemicals. They also supply the hard-to-get nutrients. One portobello mushroom supplies 21% of the daily recommended intake of Selenium and 1/3 of your need for Copper. It also has as much Potassium as a banana. Mushrooms hold their nutrients even when you stir-fry or grill them.
Celery is an excellent source of Vitamin C, K and Fiber. It improves the immune system and is great for the cardiovascular health. It gives you healthy joints and prevents arthritis. It is a good antiseptic because it helps with uric acid elimination. It benefits the bladder and kidney.
For 4 people
2 handfuls of red lentils
4 Portobello mushrooms
3 stocks of celery, outer ridges shaved off and then chopped into ½ inch squares
2 cups of mung bean sprouts (or any other kind of sprout you would like, for example alfalfa, lentil, chickpea, sunflower)
½ cup pumpkin seeds
4 tbsp nutritional yeast
1 tsp Japanese Umeboshi vinegar
2 tbsp maple syrup
1 cup fresh coriander leaves
2 tsp each of salty spice combination (Example: turmeric, cardamom, coriander and cumin)
4 tsp coriander (separate from salty combination)
3 tsp cumin (separate from salty combination)
1 tsp cinnamon
2 tsp nutmeg
Juice of 1 lemon
Braggs Liquid Aminos to taste
3 cups of water
Salt to taste
3 tbsp olive oil
4 tbsp sesame oil
2 tsp ghee
Preheat oven to 350 degrees.
In a large pan, roast salty spice combination in olive oil until they release their fragrance. Cut the stems off of the mushrooms. If the mushrooms are not flat, cut the tops off of them as well. Add the mushrooms to the spices and cook on medium heat. Once the mushrooms become soft, flip to the other side. Add Braggs to taste.
Put pumpkin seeds into a small pan and roast in oven for 5 minutes.
In a large pot, roast remaining cumin, coriander, cinnamon, nutmeg, and cloves in ghee until they release their fragrance. Add lentils, water and salt to taste. Bring to a boil. Reduce to medium heat and continue to cook until the lentils are soft.
In a large bowl, combine the celery, mung sprouts, coriander leaves, nutritional yeast, Umeboshi vinegar, maple syrup, lemon juice, olive oil and sesame oil. Mix all ingredients together. Add toasted pumpkin seeds.
Drain water from lentils into a separate bowl (this broth can be saved, and is quite delicious!) Mix the lentils in with the salad.
Cut the mushrooms into small strips, ½ inch wide, and put them on top of mixed salad.
From Bhuvaneswari's kitchen