Turmeric is a powerful anti-inflammatory, anti bacterial, anti oxidant and detoxifying vegetable.
This humble little root is vibrant in it’s colour and vibrant in it’s taste. We are seeing amazing results in clinic with therapeutic doses of turmeric for inflammatory conditions and detoxification. So why not include this amazing food into our diet as much as possible.
When it comes to the chickpeas and lentils, or any legume for that matter you should always buy dried legumes, soak them overnight and boil them yourself. There are many reasons for this, firstly it is much more economical. You are reducing packaging because you are not buying the legumes in a tin (which is usually lined with BPA…). Most importantly, by preparing your legumes in this traditional method, you are breaking down the enzyme inhibitors that naturally coat the legumes. They will become more digestible and their nutrients will be more available for absorption.
To prepare your legumes, simply place them in a bowl and cover them with clean water. Add a dash of apple cider vinegar and let them soak on the bench top over night. In the morning, drain the legumes and give them a good rinse. Place them in a saucepan and and cover them with water. Bring the water to the boil, add a pinch of sea salt and boil them until they are tender. Different legumes will take different amounts of time to cook until they are tender.
Now I hear you saying that you don’t have time to do this preparation everytime you want to eat legumes. The solution to this is to make a large batch and them freeze them in portions. This way you just have legumes ready for whenever you need them.
Oh, and they taste so much better when they are prepared this way. You will never go back to the tinned ones ever again.
- • ¼ cup brown lentils pre-cooked
- • ¼ cup chickpeas pre-cooked
- • ¼ red onion thinly sliced
- • ½ cup rocket
- • 1 Lebanese cucumber sliced
- • 1 radish thinly sliced
- • 1 lemon
- • 1 teaspoon turmeric ground
- • 2 tablespoon olive oil extra virgin
- • pinch sea salt
- • ¼ avocado
- • ½ teaspoon raw honey or rice malt syrup for vegan
- To make the dressing combine the avocado, olive oil, salt, honey, turmeric and the juice of ½ a lemon into a blender.
- Process until smooth.
- Toss together all of the salad ingredients with the lentils and chickpeas.
- Drizzle the salad with some of the dressing and serve with a lemon wedge.
- You can store any extra dressing in an air tight glass jar in the fridge for 3-4 days.