Overloaded with sprouted mung beans, this is how they have been transformed. I like diving into various gustatory experiences. I find it so satisfactory. Gustative receptors in the mouth are all alert, totally sensitized to what they touch.
In Ayurveda, mung beans enhance Sattva equilibrium. Sattva in Sanskrit means the path of equilibrium and essence. The idea is to ingest basic, unprocessed and unrefined food to quell emotional stress and enhance mind/spiritual focus and awareness. Sattvic diet emphasizes more on complex carbohydrates and dairy food in order to promote neurotransmitters rich in tryptophan, serotonin and melatonin which calm the mind. High protein food contains a lot of tyrosin, the amino acid we need to synthetise the dopamine in morning time. That dopamine is needed to have combativeness for the day though we have to find the balance not to have too much. Mung bean is classified in high protein food but still has its place in a sattvic diet. It is tonifying the yin, cooling the excess of heat and detoxifying the body from toxins.
Guacamole, melted tomatos or any mashed vegetables are going well with this bread. It can be sliced and frozen for longer storage.
3 cups sprouted mung beans, 1/2 cup shredded carrot, 1 ts cumin powder, 1 ts turmeric powder, 1 cup water, fresh coriander leaves or powder ➡️ blend everything in your blender or in a food processor.
Add 1,5 cup buckwheat flour and 1/2 cup rice flour. Mix all together ➡️ bake for 30 minutes in the oven at 180° C in a oily cake or bread tin.