INGREDIENTS:
1 cup uncooked millet
(86L: I used quinoa instead.)
1 cup uncooked green lentils
1 Tbsp extra virgin olive oil
2 medium zucchini, sliced (or vegetable
of choice)
3 handfuls spinach
salt, pepper and/or Herbamare to taste
FOR THE PESTO:
½ large avocado (about N-½ cup flesh)
2 small or 1 large garlic clove
3 Tbsp extra virgin olive oil
¼ cup water
fine grain sea salt, to taste (about ¼ to ½ tsp)
2 Tbsp fresh lemon juice
1 cup lightly packed basil leaves