Add 2 cups finely chopped purple cabbage & 2 cups grated carrots to a large bowl and mix well. In a smaller bowl combine 2 tablespoons lemon juice, 2 tablespoons olive oil, 1 clove of minced garlic, salt, pepper and 2 tablespoons freshly chopped parsley. Mix well and toss with the cabbage and carrots to combine.
In a nonstick pan, heat 1 tablespoon of lemon garlic ghee. Season the scallops on both sides with salt and pepper then add to the pan. Sear for 2 minutes on each side, adding a squeeze of lemon juice in the last minute. Serve with sliced red chilies on a bed of the purple slaw.
While Phytic Acid is an excellent survival mechanism for beans, protecting them from weather and insects, it is not so stellar for humans.It binds to minerals, inhibiting mineral absorption and making it really difficult for us to digest the proteins. The exciting news though are two solutions
Buckwheat is a wonderfully versatile grain that can be made either sweet or savory. Its warming and drying qualities make it ideal for watery and earthy Springtime. It is high in iron and magnesium, nourishing the blood and the muscles. The apple is great for thinning the bile and cleansing the liver. This oatmeal with oomph leaves you feeling full and nourished but not weighed down. This is my breakfast most days in the Springtime and I love it!