As promised we would start doing a little Ayurveda for the holidays. We may be needing a bit of extra energy to make it through the next few weeks.
We should be eating the right foods remembering as you cook to follow basic principles to ensure a healthy digestive system.
Ayurvedic Cooking is about guiding principles rather than rules:
Food should be light, easy to digest
Heavier food is OK in Winter but in Summer it must be lighter
Use spices intelligently to balance the doshas
Cooked food is considered easier to digest than raw
Certain foods do not go well with others: Milk does not go well with sour fruits or banana, yogurt and banana are also incompatible.
Different sorts of food are required at different times such as during/after any illness
Ideal foods are ‘tridoshic’, balancing all three doshas
When you bake this recipe remember that spices will lighten up the heaviness of the bananas, nuts and flours. I found this awesome recipe in an online article and I am trying it tomorrow!
1 c. whole wheat spelt flour
1/2 c. oat flour
1/2 c. unbleached white or whole wheat pastry flour
4 Tbsp. butter
4 Tbsp. oil, I use sunflower oil
1/2 c. honey or maple syrup
2 eggs or egg substitute
3 large ripe mashed bananas
1 tsp. baking soda and baking powder
1/2 c. chopped walnuts or pecans
1 tsp vanilla
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. nutmeg
1/2 tsp. cardamom
Preheat the oven to 350 degrees and oil a 12 muffin tin.
Cream the butter, oil and honey or syrup until light and fluffy.
Add eggs one at a time and beat well.
Mix the dry ingredients together and add to the butter mixture.
In a separate bowl, mash the bananas along with the vanilla, spices and nuts.
Fold the banana mix into the batter, making sure not to over mix and spoon into the muffin tin.
Bake 30 minutes or until toothpick comes out clean.
Cool about 5 minutes before putting on a cooling rack.
Serve warm with butter or enjoy at room temperature!