Tag Archives: sprouts

7 Shades of Green Salad


What do you do when you have loads of greens in your fridge? You make a gorgeous and delish salad which is full of plant based proteins, vitamins and fiber!


Do you ever find yourself looking at your fridge and wondering what all you can do with the produce at your disposal. Well in this recipe I wanted to use all the greens that I had because I have been eating chocolates that my dad brought from Paris since the past week, and I needed nature’s detox to work through me.


The sprouted lentil in this takes the salad to another level as it gives the salad a protein boost and also that fresh crunch. There are up to 100 times more enzymes in sprouts than uncooked fruits and vegetables.  Enzymes are special types of proteins that act as catalysts for all your body’s functions. Extracting more vitamins, minerals, amino acids, and essential fatty acids from the foods you eat ensures that your body has the nutritional building blocks of life to ensure every process works more effectively.


Eating organic green vegetables is a sure fire way to avoid any doctor for the rest of your life. Prescription medication is a huge business and would suffer greatly if everyone started eating soul food. The food that we eat is the medicine that can heal and transform us. Food is not just calories, it is information. It talks to your DNA and tells it what to do. The most powerful tool to change your health, the environment and the entire world is your fork, so choose wisely.




Complete with this luscious and creamy salad dressing without the addition of an cream or oil, you will go crazy over this, I guarantee it!


7 Shades of Green Salad

Prep time Cook time Total time
15 mins 0  mins 15 mins

A delish salad with 7 different types of greens which is a great detox.

Category: Salad, Snacks, High Fiber, High Protein
Serves: 4
Author: The Vegan Psyche


Ingredients for Salad

      • 3 Cucumbers
      • 2 Green Bell Peppers
      • 2 Skinny English Cucumbers (Kakdi)
      • 1 Cup Green Grapes
      • 1 Cup Sprouts

Ingredients for Dressing

    • Bunch of Fresh Coriander
    • Bunch of Fresh Mint
    • Juice of 1 Lemon
    • 1 tbsp Tahini
    • 2-3 tbsp Soy Milk
    • 1 tbsp Mayple Syrup
    • 1 tsp Cumin
    • 1 tsp Pepper
    • Himalayan Pink Salt, to taste


  1. Cut up all the greens and put into a bowl.
  2. Add the ingredients for the dressing in a blender and mix until a thick paste is formed.
  3. Mix all of them together
  4. Enjoy the awesomeness!


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.