In Ayurveda mung beans are highly revered as they are full of goodness, are easy to digest and they are brilliant at drawing energy downwards to assist in digestion – great for those struggling to eliminate. 

This recipe has been inspired from The Good Stuff by Lucinda Miller

This recipe has been inspired from The Everyday Ayurveda Cookbook by Kate O’Donnell

This is a very easy recipe to make in advance and can stay in the fridge for a few days. Can be helpful during this Vata time of year, might well help if suffering with constipation. Go easy if suffering a Pitta imbalance.

This is a really yummy and gentle soup for the digestive season that leaves you feeling clean on the inside.

Ingredients

Good handful of basil leaves (or rocket)
1/2 cup of walnuts
Glug of olive oil
1/2 cup finely grated Manchego cheese (it’s a hard sheep’s cheese)
1 clove garlic (if using)
Salt and ground black pepper

I use my mini mixer to make it, but you have to pack the basil down and whizz it a couple of times. The olive oil ‘loosens’ the mix. I guess it’s probably 1 to 2 tablespoons. Start with less and add if necessary.

Gateau de Nancy

Ingredients:

• 125g Pure Margarine (I prefer the Sunflower one)

• 125g 70% dark chocolate (I use Lindt)

• 4 eggs

• 125g coconut sugar (or brown caster sugar if you don’t mind the sugar content)

• 25g gluten free flour

• ¼ teaspoon baking powder

• 100g ground almonds

  …

A delicious and warming Thai butternut squash soup.