Ever notice that after you eat certain “health” foods you feel really bloated? Or maybe you have a really hard time digesting them?
Well, there’s a good reason for that!
Whole grains (as well as nuts, seeds, beans and legumes) can cause digestive issues when prepared improperly, which unfortunately, most people do.
You may or may not have heard of lectins or the benefits of soaking. Or maybe you’ve heard about soaking but are unsure why or what you should be doing.
OK, SO WHY SOAK AND/OR BUY SPROUTED?
Just as some plants have thorns as a form of defence, nature instilled defence mechanisms on nuts, seeds, grains, and legumes in order that they are able to survive until the ideal growing conditions are present.
Ideal conditions include lots of rain, which allows the nut/grain/seed to germinate and produce a plant.
This is why we soak, to mimic nature.
When not enough rain (or soaking) occurs, the defence mechanisms stay in tact. These defence mechanisms...
This is one of my favourite dishes to make on a Sunday. I do everything except bake it. That way, when I get home from work on Monday, all I have to do is throw it in the oven!
It makes enough to last up to three nights. But if you aren’t a fan of eating the same thing multiple nights in a row, you can split the pie into two dishes and freeze one before baking it, for a pre-made, ready-to-bake dinner in the future.
I "created" this recipe by combining 2 separate recipes together.
The recipe for the lentil base is from the book Vegan Cooking For Carnivoresby Roberto Martin and the recipe for the "mash" is from Go With Your Gut by Robyn Youkilis.
And since I'm not a huge fan of when blogs go on and on (and on) before getting to the recipe, I'm just gonna get right to it...
Honestly, this dish is one of my favs, I really hope you enjoy it too!