mat osv.

BREAKFAST (serves 2 to 4)

125 ml (1/2 cup) chickpeas

500 ml (1 cup) different nuts: almonds, walnuts, pecans, cashews, Brazil nuts

1 liter milk for paneer + lemon juice

2 avocadoes

100 g (4 oz) baby spinach and other greens (2 – 3 generous handfuls)

2 handfuls of sprouts (alfa alfa, mung, broccoli)

Coconut slivers

Olive oil

Lemon juice

Black pepper powder

Hing powder

Cayenne powder

Kala namak powder

Himalayan salt

 

Wash and soak the chickpeas for 8 to 12 hours. Rinse and cook them in fresh water until soft but not mushy.

Wash and soak the nuts for 8 to 12 hours. Rinse and chop them coarsely.

Make paneer from 1 liter of milk and lemon juice. Strain it for 10 to 15 minutes and break it into chunks. Save the whey for a later use.

Mix the cooked chickpeas, nuts, paneer, peeled and cut avocadoes, baby spinach, sprouts and coconut slivers in a bowl.

Mix the olive oil, lemon juice, spices and salt in a separate bowl or jar, and add it to the salad just before serving.