Green Sprouts and Portobello Salad

 

This light and complete salad are good for all doshas.  Nutritional yeast, as you may know, does not actually contain yeast; this is just its commercial name. It is very rich in vitamin B12.

The portobello mushrooms in this recipe are disease-fighting phytochemicals. They also supply hard-to-get nutrients. One portobello mushroom supplies 21% of the daily recommended intake of selenium and ⅓  of your need for copper. It also contains as much potassium as a banana. Mushrooms hold their nutrients even when they are stir-fried or grilled.

Celery is an excellent source of vitamins C, K and fibre. It improves the immune system and is great for 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 kidneys.

Makes: 4 servings

Ingredients:

3 tbsp olive oil

2 tsp each salty spice combination 

                        (for example turmeric, cardamom, coriander and cumin)

4         Portobello mushrooms

Braggs Liquid Aminos, to taste

½ cup pumpkin seeds

4 tsp coriander (separate from the salty combination)

3 tsp cumin (separate from the salty combination)

1 tsp cinnamon

2 tsp nutmeg

10         cloves

1 tbsp ghee

1 cup red lentils

3 cups         water

Salt to taste

3 stalks         of celery, outer ridges shaved off and chopped into ½-inch squares

2 cups         mung bean sprouts 

                        (or any other sprout: alfalfa, lentil, chickpea, sunflower)

1 cup fresh cilantro leaves

4 tbsp nutritional yeast

1 tsp Japanese Umeboshi vinegar

2 tbsp maple syrup           

1         lemon (just the juice)

2 tbsp olive oil

4 tbsp sesame oil

For Vata: add ginger and avocado.

For Pitta: replace sesame oil with coconut oil or sunflower oil; replace lentils with aduki beans.

For Kapha: reduce the number of portobello mushrooms and add ginger.

Preparation:

Preheat the oven to 350 F.

In a large pan, roast the salty spice combination in olive oil until the spices release their fragrance. Cut off the stems of the mushrooms. If the mushrooms are not flat, cut off their tops 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 the oven for 5 minutes.

In a large pot, roast the remaining cumin, coriander, cinnamon, nutmeg and cloves in ghee until they release their fragrance. Add the lentils, water and salt to taste. Bring to a boil. Reduce to medium heat and continue to cook until the lentils are soft (about 10 minutes).

In a large bowl, combine the celery, mung sprouts, cilantro leaves, nutritional yeast, Umeboshi vinegar, maple syrup, lemon juice, olive oil and sesame oil. Mix all the ingredients together. Add the 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 the mixed salad.

Enjoy!

From Berdhanya’s kitchen