Roasted Purple Cabbage with Carrots and Sprouted Lentils

1 head of organic purple cabbage
4 organic carrots sliced thinly
1 cup uncooked organic sprouted bean trio (lentils, mung, and adzuki) or sprouted lentils
¼ cup avocado oil or organic olive oil
2 tablespoons organic coconut aminos
1 tablespoon organic Worcestershire sauce

Slice cabbage into small thin pieces. Slice carrots into thin rounds. Place in bowl and toss with the oil, coconut aminos and Worcestershire sauce. Place on a cookie sheet and roast for about 30 minutes @ 400 degrees. Meanwhile, cook the bean trio or lentils according to package directions. (Sprouting is important because it makes the beans much higher in nutrient content. The process of sprouting removes phytic acid – an anti nutrient.)

Combine roasted vegetables and lentils in a bowl and mix well. Can be served hot or at room temperature.

Can be served with wild caught salmon, pasture raised organic chicken or any protein of your choice.

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