Lentil Soup

Vegetables
Carrots (chopped) - 2
Peas - 1 tbsp
Corn - 1 tbsp
Onion (chopped) - 1 medium
Ginger (grated) - 1 inch
Garlic (grated) - 4 cloves
Green Chilli (chopped) - 2

Lentils
Brown Lentils - 2 tbsp
Sprouted Lentil Mix (from Costco) - 1 tbsp
Moth Daal - 1 tbsp

Grains
Qunioa - 1 tbsp (washed)
Farro -  1 tbsp
Bulgur - 1 tsp

Procedure:

Add olive oil, cumin seeds and saute onion, ginger, garlic, green chillies for 2 mins. Then add all other vegetables and grains. Add 5 cups of water and add salt, turmeric, cumin powder and pressure cook for 1 whistle and then leave it cooking on low heat for 30 mins.

Voila... open and garnish with cilantro and enjoy!!!

Zucchini Crisps

1 Zucchini
2 tbsp Parmesan Cheese
1 tsp Olive Oil
Black Pepper

Note: No extra SALT

1. Cut Zucchini into small rounds. Put in a bowl and toss with the olive oil and black pepper.
2. On a baking sheet, arrange these rounds so that they don't overlap. Sprinkle the Parmesan cheese on top. Remember, we are eating healthy.. so go easy on the cheese.
3. Crank up the oven to 375 F and  bake for 35-40 mins.
4. Check to see if they are crisp and not burnt. Once done, finish them in less than 2 mins..lol!