Melbourne weather has been windy, warm, rainy and cold throughout the past week. In both Ayurvedic and Traditional Chinese Medicine, windy and transeasonal weather is recognised as a particularly ungrounding and confusing time for the body and the mind. The inclusion of earthy foods such as root vegetables, whole grains and warming spices is recommended by both disciplines, and I think that this salad offers a nice vegan twist on that theme. A combination of sprouted, activated and fermented foods, this salad is packed with nutrients and vitamins that help ease the body through seasonal changes.

This salad requires a bit of preparation, including the soaking and (optional) dehydrating of chickpeas and seeds, as well as the sprouting of lentils.

Healing Ingredients:

Sprouted lentils: A good source of protein, sodium, iron and potassium

Chickpeas: Rich in fibre and digestive nutrients  including protein, manganese and folate.

Chilli: for a kick of capsaican (natural pain killer and inflammatory found in the chilli and capsicum family) and a dose of vitamins A and C

Rainbow Chard: beautiful, vibrant and nutrient-rich, chard like other leafy greens is a good source of vitamin A (which helps the body to resist infections and contributes to brighter skin and eyes), vitamin C, iron and calcium.

Serves 2

Ingredients:

1 cup of dry chickpeas, soaked for 12 hours and dehydrated (or roasted lightly)

1 cup lentil sprouts (for sprouting instructions click here)

1 cup rainbow chard, torn and massaged with sesame oil and natural salt

1 cup mixed seeds, either soaked dehydrated (or lightly oven roasted)

1 packet of organic tempeh, oven roasted with paprika, sesame oil, natural salt and cumin seeds

1/2 cup of Coconut Yoghurt (I used Cocoyo brand available at most organic and health food stores locally)

Juice of 1/2 lemon

Splash of apple cider vinegar

Method:

Step 1: Oven roast the tempeh until well-cooked

Step 2: Mix the chard, lentil sprouts and apple cider vinegar in a salad bowl

Step 3: Stir through the chickpeas and tempeh

Step 4: Dress with lemon juice

Step 5: Top with coconut yoghurt and mixed seeds

Enjoy! J x