from Ayurveda Today, Volume 21, Number 4, Spring 2009

Serves 4 Doshic Notes Vata, neither increases nor decreases Pitta, reduces Kapha, reduces

Ingredients

3 cups mung sprouts 1/2 cup carrots and/or zucchini, finely chopped 1 to 1 and 1/2 teaspoons baking soda 1/2 teaspoon mineral rock salt 1 teaspoon cumin powder 1 teaspoon fennel powder 1/2 teaspoon coriander powder 1/2 teaspoon turmeric powder just enough water to blend 2 cups blue corn flour

DIY: Sprout 1 and 1/2 cups green mung beans (which usually takes a couple of days) in preparation for this dish. That will give you the 3 cups of sprouts needed for this recipe.

Preparation

Then once the sprouts are ready, lightly oil a baking dish with coconut oil or ghee and heat the oven to 375 degrees. Blend the first set of ingredients in a blender until smooth. Pour the blended ingredients into a bowl and gradually add about 2 cups of blue corn flour. You’re aiming for a thick consistency with a texture closer to cake batter (but not as smooth) than bread dough. Pour the batter into the lightly oiled baking dish and place into the hot oven. It is cooked when the sides of the bread pull away slightly from the pan and the center is firm. It should be nicely soft and moist inside, but not gooey or sticky. This bread is divine when topped with an avocado dressing made by simply mashing an avocado and adding salt, pepper, and just enough lime juice or water to make a creamy sauce. The same mixture can also be used to make pancakes. Just pour the desired amount onto a pre-heated frying pan that has been lightly oiled with coconut oil or ghee. Then place a lid on the pan and allow the pancakes to cook through on one side before turning them over to cook on the other.