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Gary Null's Power Foods: The 15 Best Foods for Your Health
by Gary Null Ph.D.

Makes 4 Servings.



• 6 cups water
• 1 cup French lentils, started and rinsed
• 2 teaspoons curry powder
• 4 teaspoons toasted sesame oil
• 1/2 medium onion, diced into 1/4-inch pieces
• 1 cup tofu, sliced (marinated overnight with 12 ounces of soy sauce, miso, and agave syrup)
• 1/2 cup raisins
• 2 pears, diced into 1/4-inch pieces
• 1 tablespoon apple cider vinegar
• 1 tablespoon coconut oil
• 1 teaspoon basil, lightly chopped
• 2 tablespoons coconut, shredded (optional)


1. Preheat oven to 350°F.

2. Bring water to a boil, add lentils, and boil for 25 minutes, until lentils are firm but cooked. Drain and rinse under cold water.

3. Toast curry powder in the oven for 5 minutes.

4. In a saute pan, heat 3 teaspoons of the sesame oil and cook onions until soft. Set aside.

5. In the same saute pan, add remaining 1 teaspoon toasted sesame oil. Grill tofu until golden brown on both sides.

6. Add onions and tofu to the lentils, along with the curry, raisins, pears, vinegar, coconut oil, and basil.

7. Top with shredded coconut, if desired.

8. Serve immediately.


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