"Without proper diet, medicine is of no use.
With proper diet, medicine is of no use." -Ancient Ayurvedic proverb
The fundamentals of this recipe got me very excited when I first heard about it from a fellow Ayurvedic practitioner. We were working together and used it as an alternative for a client who needed a lighter, yet satisfying breakfast. Our client had a kapha imbalance (an excess of oil, heaviness & dampness in the body), and had been eating cheese with fruit and nuts every morning. I know, sounds good, but traditional wisdom like Ayurveda teaches us that cheese has kapha qualities. It is a cold acting, moist, oily and hard to digest food that is increases kapha. Cheese is best eaten soft, very fresh (homemade is best), in the Fall-early Winter (Vata season), and it's good in the Summer (Pitta season).
When eating Ayurvedically with the seasons, springtime is when we are highly susceptable to mucus build-up, colds, allergies and other kapha aggravations. Eating large quantities of food that contain the elements of Kapha, water & earth, will increase Kapha. These foods are heavy, dense, sweet, oily and moist. These foods include nuts, seeds, avocado, banana, and melons. Other Kapha increasing things are overeating, eating while experiencing sadness or grief, a sedentary lifestyle, sleeping to much or sleeping after meals or during the day. So this time of year reduce your intake of Kapha aggravating foods and get active.
The wisdom of nature also teaches us that we should never mix 2 concentrated proteins together, like dairy & nuts, or any concentrated protein with fruit, like dairy with fruit. These combinations chemically confuse the digestive process. Food particles go undigested, become harmful bacteria and are toxic to the body. Every time I mention this to someone new to Ayurveda or unfamiliar with the idea of proper food combining, they are overcome with shock and disbelief. Yes, we culturally grew up with and love cottage cheese and fruit, strawberry ice-cream, fruit and dairy smoothies, cereal with banana and milk, creamy desserts with fruit or nuts... This can be heartbreaking to think about; but, if you train yourself to never do it, you notice the difference, and you get over it (then you suddenly cannot believe you ever did it!).
Fruit digests quickly and protein takes time. When eaten together fruit sits in the gut and ferments; we're talking bacterial growth that is not beneficial for the body. Over a lifetime, or even much less, this fermentation stresses the gut and problems result like a chronically sluggish metabolism, gas, bloating, coldness, cough, allergies, chronic respiratory problems, diabetes, heaviness, cysts, tumors, growths, depression, cloudiness, lethargy, and apathy. Next time you eat dairy and fruit combinations, notice how your body responds (and let me know what you discover!). You may notice gas, slight nausea or a rumbling belly. That is your body telling you that it's not properly assimilating what you've eaten. (For more on food combining see Ayurvedic Food Combining Principles.)
"It is likely that most gastrointestinal problems begin with poor food combining" -Dr. Vasant Lad
Ok, mung bean pancakes.
What you need:
Soaked mung beans
Ginger
Spring onion
Lemon
Turmeric
Cayenne
Black pepper
Salt
Corn or Sunflower oil
Optional- Fresh yourt & dill
We've soak the beans overnight (visit Day 1: A Divine Offering to recap).
The volume of the beans has approximately doubled. Rinse your beans well.
This recipe makes for 2-3 people.
Gather 2 1/2 anjalis of the soaked beans. Set aside the remaining beans.2-3 angulis of ginger (finger digits, from tip to knuckle; one anguli per person or less for a milder effect)
one or two stalks of spring onion
3-6 pinches of turmeric
2-3 pinches of salt
2-3 pinches of cracked black pepper
a dash of cayenne
1/2 to whole juice of a lemon
about 3-4 counts of corn (best) or sunflower (good) oil.
Place all ingredients in a food processor and process. A blender can work. Instead of adding more oil (if needed) add a little water to blend well.
Coat a pan or iron skillet with some oil. Heat on a medium-low flame. Spoon a large dollup of mix onto pan.
Allow the first side to become golden and firm. With a spatula, flip and flatten. Cook other side golden firm.
A great condiment to these pancakes is a little yogurt mixed with some dill. Both yogurt and dill have a warming effect. With the warmth of the pungent onion, black pepper & cayenne, along with the astringency of turmeric and alkaline effects of mung and lemon, you have a winning combination for the Spring season and your hungry loved ones.
* Note: If you are feeling any sort of Kapha imbalance like those mentioned above, use the yogurt & dill sauce sparingly and consult with your nearest Ayurvedic practitioner.
TO SPROUT the remaining MUNG BEANS:
They have been rinsed well. Place them alone in the pot or bowl and cover them. This simulates the experience of a bean being in the cool, moist, dark earth but with out the dirt. Over the next 3-4 days rinse your beans at least 2x per day and watch the sprout grow!
Stay Posted, Tomorrow:
Sprouted mung with warm greens & ghee
And,
Hibiscus heaven!
Today, boost metabolism and reduce Kapha in the body...
Walk in the sun, well wrapped so that you retain the heat you absorb and sip small amounts of well diluted ginger tea through out the day.
Blessings!
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