INGREDIENTS
4
Beets
2
Fennel bulbs (trimmed and cut into 1/2 inch thick slices)
1
Fennel fronds
1
Orange, Zest of
1/4 cup
Sprouted lentils
1/4 tsp
Black pepper
1
Lava salt, Black
1 pinch
Salt
2 tbsp
Olive oil
1/2 tsp
Cumin
1 cup
Coconut yogurt, plain