400g spinach, uncooked

400g lentils, cooked


2 tbsp HCW Tahini

2 tbsp fresh lemon juice

2 tbsp olive oil


Black pepper



  1. Whisk together the tahini, lemon juice, oil, 2 tbsp water, ¼ tsp salt and ¼ tsp black pepper.
  2. In a large pan, cook the spinach in ¼ cup water over medium heat until tender (about 8 minutes).
  3. Drain the spinach, add the lentils and gently mix together.
  4. Pour over the tahini sauce before serving.
  5. Enjoy warm or cold.


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This winning recipe was provided to us by our face book follower, Gresham Madhan.



1 handful spinach

1 tsp HCW Maca Powder / Black Maca Powder

1 tsp honey

1 tbsp HCW Pumpkin Seeds

1 tbsp HCW Raw Almonds

¾ cup low fat plain yoghurt


  • Mix all ingredients together well in a blender.



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