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1 cup uncooked green lentils
1 cup uncooked wheatberries, speltberries OR grain of choice, like brown rice
1/2 Tbsp coconut oil
1/2 red onion, chopped
3-4 garlic cloves, minced
1 red bell pepper, chopped
1 large tomato, chopped
3 cups spinach or kale, roughly chopped
1/2 cup fresh parsley, minced
1 batch Tahini-Lemon Dressing *recipe follows
Salt & black pepper, to taste
Lemon zest, to taste

~ Cook lentils and wheatberries (or grain of choice) according to package directions 
~ Drain and set aside (can be done the night before to save time) 
~ Prepare the dressing (see below for recipe)
~ In a large skillet over low-medium heat, add oil and sauté onion and garlic for a few minutes, being careful not to burn
~ Add in red pepper and tomato; sauté for another 7-8 minutes
~ Stir in the chopped spinach/kale; sauté for another few minutes, just until tender
~ Stir in the full batch of Tahini-Lemon dressing, the cooked & drained grains and lentils, and simmer on low for another few minutes
~ Remove from heat and stir in the minced parsley, season with salt and pepper and add lemon zest to taste
~ Allow to cool slightly before serving

Yield: Just under 1 cup of dressing
1/4 cup tahini
2 garlic cloves, minced
1/2 cup fresh lemon juice
1/4 cup Nutritional yeast 
2 Tbsp extra virgin olive oil, to taste
1 tsp salt, or to taste 
Freshly ground black pepper, to taste
3 Tbsp water
In a food processor or blender, add all ingredients and process until smooth.

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Before Chiropractic I was suffering from chronic back pain, foot pain, and sciatica. Dr. Kris's adjustments have me feeling great with all over pain relief and a healthier body.

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