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Green Lentil Bread in Salad Bowl

Green Lentil Bread in Salad Bowl

2-3 days sprouting + 24h dehydrating

Plates

Intention: Raw Living Nutrition & High Structural Fiber · Min. 42g Protein

Yield: Multiple bread sheets (~1 serving per assembled bowl)

  • Living Enzyme Structural Matrix — Dehydrating green lentils strictly at 45°C preserves all active living plant enzymes, raw nutrients, and natural properties.
  • Enhanced Sprouted Digestion — A 2-3 day sprout cycle coupled with gentle wild dehydration fermentation effectively metabolizes anti-nutrients for an extremely gut-friendly carb profile.
  • Dense Soluble Binder Cleanse — Psyllium husk and flax seeds introduce raw mucilaginous fibers that support excellent GI transit and maintain healthy blood sugar arcs.

Ingredients

The Living Lentil Bread

  • Green lentils (sprouted over 2-3 days)
  • Whole dates (pitted, for structural binding)
  • Psyllium husk powder (for pliable bread structure)
  • Flax seed powder (ground flax, for binding)
  • Garlic powder & sea salt

The Raw Cashew Lemon Dip

  • Raw cashews (soaked)
  • Fresh lemon juice
  • Water (to adjust consistency)
  • Pinch of salt

The Salad Bowl Assembling

  • Fresh mixed salad greens
  • Pre-cooked seitan chunks
  • Chopped tomatoes & sliced red onions
  • Mixed fresh sprouts
  • Seasonings: Black pepper & chili powder

Simple Method

  1. 1Sprout green lentils for 2-3 days, then pulse them to form a textured mash before incorporating the dates, binders, and spices.
  2. 2Spread the textured dough moderately thin across dehydrator trays lined with baking paper and dry at 45°C for 24 hours.
  3. 3Peel the finished bread from the paper, slice into pieces, and toss into a bowl with fresh greens, seitan, onions, tomatoes, and a raw cashew lemon dip.

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