Ayurveda

Tag Archives: Sprouts


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Eat them sprouts!

I know everyone that read the previous post made Mung bean sprouts! So here is one of my favorite ways to use them up.

Sprout Crepes called Pesarattu

Pesarattu on hot griddle - flatten batter with the back of a spoon to get it thin and fully cooked.

Pesarattu on hot griddle – flatten batter with the back of a spoon to get it thin and fully cooked.


(L) Batter, Finished Pesarttu, (R) Coconut-cilantro-sweet onion chutney

(L) Batter, Finished Pesarttu, (R) Coconut-cilantro-sweet onion chutney

Ingredients

1 cup sprouted Mung or 3/4 cup dry Mung beans, covered fully in warm water and soaked overnight, drained and rinsed
1/2 cup rice flour – available at Asian groceries
1 inch piece of ginger, peeled
1 green chile (any kind – depends on the heat you can tolerate)
Salt to taste

Blend all ingredients in a blender with enough water to make a pourable batter (slightly thinner than that for pancakes). I like to add finely chopped onion, cilantro, and green cabbage to this batter. Mix well.

Heat up a griddle and pour a scoop of the batter on it, smoothing it out with the back of a spoon into a round crepe-like pancake. Drizzle a spoon of virgin expeller pressed sesame or coconut oil onto the edges; allow one side to cook well and lift and flip the pancake with a flat spatula to allow the the other side to cook fully – you’ll know when it is done 🙂

Enjoy with a side of coconut/cilantro/onion chutney for a most satisfying meal! Oh the Chutney? Here we go –

For the chutney – blend smooth 1 cup fresh grated coconut (from your Indian market freezer), 1/2 sweet onion, a handful of washed cilantro leaves, 1-2 green chillies and salt with enough water to make a spreadable chutney!


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Bring in Green!

Green is the color of the season.  Fresh local greens are starting to make their appearance at a farmer’s market near you. Show them some ♥  Bring them home!  Simply steam with a dash of coconut oil, salt, (pink Himalayan salt from the local Indian market?), and crushed black pepper for an amazing treat – your body will thank you!

Sprouts are a perfect way to send food based ‘information’ to the body and mind to cue Spring time.  Ayurveda says this is a time to reset and renew – to kick-start a fat burning metabolism that this season naturally heralds.  If you have the time to boil water, you can start your own sprouts on the kitchen counter and let nature do the rest.  Here’s a simple how to.  Check back for recipes to use your sprouts in!

Step 1: Soak whole green Mung beans in hot water (warm to hot is adequate) for 6 to 8 hours.

Step 1: Soak whole green Mung beans in hot water (warm to hot is adequate) for 6 to 8 hours.

Step 2: Place soaked and drained Mung in a thin, clean cloth towel or napkin.

Step 2: Place soaked and drained Mung in a thin, clean cloth towel or napkin.

Step 3: Place the loosely bundled beans in a colander and leave on the counter; Spray and moisten the bundle with clean, warm water once a day. Check in 24-36 hours - you will see baby sprouts! Refrigerate! Use raw in salads for a crunchy note.

Step 3: Place the loosely bundled beans in a colander and leave on the counter; Spray and moisten the bundle with clean, warm water once a day. Check in 24-36 hours – you will see baby sprouts! Refrigerate! Use raw in salads for a crunchy note.