Background

Inspired from Bryan Johnson’s OG “Super Veggie” recipe, this is my version with some tweaks.

Ingredients

Base

• 1.5kg frozen broccoli / cauliflower
• 180g french style lentils

Sauce

• ½ tsp black pepper, ground
• 125g of EVOO
• 2 tsp of turmeric
• ½ tsp of black pepper, ground
• ½ tsp Lite sale
• ½ tsp ginger, ground
• 1 tsp mustard powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin, ground
• 1 tbsp nutritional yeast
• 1 tbsp apple cider vinegar

Toppings

• 8 tsp hemp seeds
• 8 tsp sesame seeds
• 8 tsp of pumpkin seeds
• 150g of beetroot, thinly sliced

Directions

1. Add cold water to a big pot, put in lentils. Cook for 15 minutes.
2. Put in frozen vegetables. Cook for ~5 minutes.
3. Portion to 4 containers
4. Make sauce and spread evenly on each container.

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