Warmed Greens w/ Tahini Dressing

I call this super simple dish my ‘bowl of goodness’.

That’s because Sea Vegetables are a great source of iodine, a mineral that is really nourishing to your thyroid gland. Plus sea vegetables and lentils provide different types of beneficial fibres, enhancing the gut’s function.

The greens provide plenty of B vitamins, which are so helpful throughout your body including for supporting energy production.

Whilst most of the ingredients in this dish provide their own unique phytonutrients which are so helpful to your overall health, gut function and longevity.

I first developed this recipe for my 30-Day Programme because I wanted the members to be able to learn a really easy, fast dish that was nourishing. We produced a video from that, which you can have a sneak peek at below. I hope you’ll like it too.

1 bunch (150g) broccoli or broccolini/tenderstem , cut into small florets

2 large handfuls (280g) green beans, stalks removed
2 handfuls (75g) spinach or kale leaves or any other green leafy veg

1 tablespoon hulled tahini

1 tablespoon extra virgin olive oil
4 tablespoons (80g) sprouted or cooked lentils
Dried wakame or other sea vegetable, enough once reconstituted to yield 1 handful (about 3g dried)
2 tablespoons (25g) chopped walnuts
1 tablespoon chopped fresh herbs (optional, if you have)
2 tablespoons (30g) crumbled goat/sheep fetta (optional, leave out if vegan)
Season with salt and pepper / crushed cumin seeds 

To reconstitute the dried sea vegetable, soak in cold water for 10 minutes then drain.
Steam the green beans, spinach and broccolini/tenderstem for 3 – 4 minutes then tip out into a large bowl.
In a small bowl mix the tahini with the olive oil by whipping with a fork;
Add a little bit of water to loosen the dressing.
Massage the tahini dressing with the warm greens and wakame sea vegetable.
Finish by scattering over the walnuts, herbs and feta.

Watch the video of how to make here:
https://youtu.be/0zPaAX5zELQ