By Sylvia Fountaine, Feasting at Home
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30 Mar, 2018
Here’s a super easy lunch idea – one that only requires a bit of assembling. Cooked lentils and “activated” almonds (almonds that have been soaked) give this bowl extra protein, along with a simple dressing made with your favorite hummus. If you are unfamiliar with “activated” or soaked almonds, here is a little run down: The activation process requires raw almonds to be soaked in cool water for 12 hours. Think of this like sprouting grains or seeds. It converts some of the starches to simpler sugars, and converts some of the protein to fuel for the new growth of emerging seeds. The brown, rough skin of almonds contains an enzyme inhibitor that is meant to protect the seed. Our bodies cannot breakdown this enzyme-inhibiting compound, making the digestion of almonds often more difficult, and restricting our bodies from absorbing its nutrients. Soaking almonds brings them alive, which makes them easier to digest and more nutritious! The main reason why I love almonds so much is for their very snappy texture. It really changes them! Give it a try with a handful of raw almonds, just for fun, and see what you think. There are no limits to the colorful contents you can include in this veggie bowl. It’s such a simple, satisfying and delicious way to eat more raw veggies! I especially suggest sprinkling fresh mint on top, which adds a lovely brightness to the dish, elevating it from ordinary to something special. Sylvia Fountaine is a former restaurant owner, caterer and chef living in the Pacific Northwest. She loves sharing healthy, plant-forward recipes, grounded in the seasons. Her hope is to be a useful resource to you – to inspire, motivate and teach you how to create your own simple, healthy delicious feasts at home. Find this recipe and many more at FeastingAtHome.com. Find more fantastic pulse-based recipes from Pacific Northwest Farmers Co-op at EatRealPNW.com.