Rosemary Mung, Chia & Flax Loaf

Hello my dear,


Following on from my previous conversation and blog… 

I wanted to share more and reiterate some of my thoughts on what is Ayurvedic cooking?


So here’s my summary:


A set of principles that are applied when creating the food.  

These principles help you prepare meals in a way that:


A) supports your digestion, 


B) let’s you cook with the seasons and time of day (did you know your digestion shifts through the day and with every season?) and 


C) supports your unique constitutional type and helps decrease imbalances 


Using these principles means you have a simple framework to stay vital and on an overall even keel. Hurrah!


What many people who dip in to Ayurveda overlook is that these principles can be applied to ANY recipes or cultural food.  


The exciting thing is the possibilities are endless once you have the framework of principles to work with.


See here: my summer rosemary loaf.

I like to toast it and drizzle a little olive oil over a slice. It’s made of green and yellow mung beans, chia and flax seed and is infused with rosemary from the garden. It’s yeast free, gluten free and egg free. It was delicious dipped in to my summer squash soup last weekend.



Yes I could have a normal wheat loaf and I do, not a lot, but from time to time. Wheat from an Ayurvedic perspective holds different properties and affects on the body. For quite a few people, when wheat is baked in bread with yeast it becomes more of a challenge for the digestion and creates bloating. 


This Rosemary loaf naturally has a different taste to wheat and for my peeps who have more sensitive agni (digestive fire), I recommend taking just 1-2 slices max with your lunch meal (as opposed to an evening or breakfast meal when digestion is naturally weaker).  It’s really a delicious alternative to bread.


My Wellness from Within members community offers more of these soulful recipes and discussions around Ayurveda, digestive health and love.  


Inspired by and innovated on a recipe from Jasmin Hemsley.


Recipe:


  • 1 cup whole mung beans (soaked over night)

  • ½ cup yellow moong dal (soaked over night)

  • ½ tsp of asafoetida (and excellent spice for decreasing gas in pulses)

  • ½ tsp rock salt

  • 2 tbsp chia seeds

  • ¼ cup ground flax seeds

  • ½ tsp bicarbonate of soda

  • 2 tbsp lime juice

  • 1 tsp maple syrup

  • 1 tbsp of ghee for greasing the tin

  • 1tbsp olive oil

  • 1 tbsp chopped rosemary plus 1 sprig to decorate

  • ½ cup of lukewarm water


Drain green and yellow mung beans and divide in to two equal parts. Blend one portion to a soft puree. Blend the second portion for just a few seconds so that you get a rough texture with no whole mung beans remaining. 


Grease an appropriate size cake tin with the ghee. You can use a circle shape or loaf. Preheat oven to 180 degrees/gas mark 4.


In another bowl add the olive oil, asafoetida, salt, maple syrup, bicarbonate of soda, chia seeds, flax seeds and lime to the lukewarm water. Mix well and immediately add to the mung bean batter. Stir and transfer to the tin.


Bake the bread in the over for 25-30mins or until lightly brown on top and slightly moist inside.  You can always check by poking a toothpick in and if the batter isn’t baked it will leave a smear on the tooth pick. Make sure it is not soggy inside because this will not be good for the digestion!


Decorate with a sprig of rosemary, cut in to wedges and serve with olive oil, black pepper or even lightly toast.


Enjoy 😊💕



Emily Reed