Tag Archives: protein

Broccoli in Lemon Fennel Sauce

A simple sauté of broccoli, red capsicum and spring onions in sesame oil flavored with fennel, ginger, chili, lemon and honey. Delicious, spicy, tangy and sweet with fennel taking it one notch higher.
Broccoli has always been my favorite veggie! When most kids were gagging looking at broccoli, I was admiring it’s tree like appearance.
It should actually be given the award for being the best vegetable ever. It has lots of protein and tons of nutrients. By receiving proteins from broccoli you get more fiber and vitamins, with no fat and less calories.
Fennel has this aromatic anise flavor which I absolutely love, and it has lots of health benefits as well! Its seeds has anti-oxidants which help in fighting free radicals in the body. Production of red blood cells is enhanced as fennel contains copper, which is required by the body for it’s production. It is a great detox when you drink it as tea.
 This is a simple yet delicious recipe with brightly colored veggies!

Broccoli and Spring Onions with Lemon Fennel Sauce

Prep time Cook time Total time
10 mins 5 mins 15 mins

Sautéed Broccoli, red capsicum and Spring Onions with a delicious lemon fennel sauce that is sweet and tangy!

Category: Low Carb, Plant Based, Snacks, sauté, Vegan
Serves: 4



  • 2 heads Broccoli
  • 3 Spring Onions
  • 1 Red Capsicum
  • 1 inch Ginger
  • 2 Green Chilies
  • 2 tbsp Sesame Oil
  • 1 tbsp Lemon
  • 1 tbsp Fennel seeds
  • 1 tbsp Honey
  • Bunch Fennel Leaves
  • Himalayan Pink Salt, to taste
  • Pepper, to taste



  1. Mix the lemon, honey and fennel seeds, keep aside for 5 minutes
  2. Chop up the veggies,  ginger and chilies.
  3. Heat the oil in a pan on high flame, let it heat, then low down to medium. Put the ginger, garlic and whites of the spring onions and stir for 1 minute.
  4. Add the broccoli and chilies and cook for another 2-3 minutes, stirring continuously till the broccoli becomes bright green.
  5. Add the capsicum, onion greens and fennel leaves, stir around for half a minute. Season with salt and pepper.
  6. Add the already prepared sauce to the veggies and stir around until liquid is absorbed, around 1 minute .
  7. Transfer to bowl, garnish with fennel leaves and serve hot.

Sprouted Lentil Falafel with Tamarind Yogurt Sauce


These have the same amount of proteins as a chicken patty, without the cruelty. Vegetarians: 1, Non-vegetarians: 0!

They taste like heaven and have a crispy bite to them, and are super soft from the inside. They are made with fresh whole foods and enzyme rich super-foods.


So one day as I went downstairs after waking up, I had a strong craving for Falafels. My mom had soaked chickpeas at night. She had already boiled them and told me to take out a portion for myself as I always do for salad or hummus. Falafels require you to add some kind of flour to them which I was not in the mood for because it makes them unnecessarily heavy.


The lentils that I had left for sprouting a few days back came to my mind and I had a beautiful inspiration, why not add them to my falafel mixture. So I blended them and added them to the already mashed chickpeas and they created magic. The consistency was perfect and the taste was flawless.


Serve hot with a yogurt sauce and a tamarind date sauce (vegan option) or just eat them with a squeeze of lemon. You won’t be able to stop eating these little beauties, I guarantee it!

Sprouted Lentil Falafel with Tamarind Yogurt Sauce

Prep time Cook time Total time
30 mins 10 mins 40 mins

Veggie patties that have the same amount of proteins as a chicken patty, without the cruelty. Vegetarians:1, Non-vegetarians:0!
They taste like heaven and have a crispy bite to them, and are super soft from the inside. They are made with fresh whole foods and enzyme rich super-foods.

Category: Gluten Free, Breakfast, Low-Carb, High-Protein
Serves: 4





  • 2 cup Sprouted Green Lentils
  • 1 1/2 cup Chickpeas, boiled
  • 1/2 inch Ginger
  • 1/2 Onion
  • 3 Cloves Garlic
  • 1/2 cup Fresh Coriander, chopped
  • 1/2 cup Fresh Mint, chopped
  • 2 Green Chilies


  • 1/2 tsp Roasted cumin
  • 1 tsp dry Mango Powder
  • 1 tsp Basil
  • 1/2 tsp Pepper
  • 1/2 tsp Garlic Powder
  • Pink Salt to taste


  • 1 cup Soy Yogurt
  • 1 Medjool Date
  • 1/2 tsp Tamarind Paste
  • 1/4 tsp Ginger Powder
  • 1 tsp Fennel Seeds
  • 1/4 cup Pomegranate Kernels
  • Pink Salt to taste


  1. Mash the chickpeas
  2. Blend the sprouted lentils in a blender and mix to the mashed chickpeas, you should have a thick consistency.
  3. Add the chopped onion, garlic, ginger, chilies, mint and coriander in the mixture.
  4. Add the spices and mix well.
  5. Make patties of about 1 cm thickness and 4 cm diameter (this helps in even cooking) and keep aside.
  6. For the tamarind sauce blend the date, tamarind paste and 5-6 tablespoons of warm water in a blendr, add the fennel seeds and salt and blend again until smooth.
  7. To the soy yogurt add the ginger powder,pomegranate and salt. Also add the tamarind sauce you made in the earlier step.
  8. Pan fry the shaped falafels with 4-5 tablespoons olive oil/rice-bran oil and cook until goldn brown.
  9. Serve hot with tamarind yogurt sauce or even as a patty in a burger with lots of veggies.