Sprouted green lentils and quinoa flour, kale leaves.
Sprouting increases the nutritional value of seeds and legumes many times over. It also removes phytic acid, lectins, saponins and other elements that protect the seeds and legumes against external factors but cause digestive difficulties for us.
Kale leaves are rich in calcium, iron and vitamin K, helping the body fight infection.
High protein, high fiber. Low glycemic index.
30 grams of protein per 100 grams!
Cooking suggestion: Cook in plenty of boiled water for 4-5 minutes and serve with the sauce of your choice.