Ingredients
| 2 | cups | organic black quinoa soaked for at least 4 hours |
| 1 1⁄2 | cups | pure water |
| 2 | cups | organic sweet potato |
| 6-7 | large | organic kale leaves de-stemmed |
| 2 | tbsp | fresh organic lemon juice |
| 1 1⁄2 | tsp | pink Himalayan or Celtic sea salt |
| 1 | tsp | ground cumin |
| 1 | tsp | ground coriander |
| 2 | cloves | organic garlic minced |
| 1⁄4 | tsp | ground cinnamon |
| Piece | of kombu (optional: great for quality salt trace minerals, electrolytes, etc.) | |
| 1 | cup | garbanzo flour (garbanzo/fava bean flour works well too) |
| Cold-pressed virgin coconut oil for skillet/pan |
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