Beans and grains form the staple food of Ayurveda and are used for both cleansing and building.
They are low in fat and high in fibre and protein, iron and vitamin B. The trick with beans is how to digest them, which means how to prepare them and when to eat them. If you have just begun a vegetarian diet it's good to add beans to your diet gradually, beginning eating them only a couple of times a week to start. Chickpeas need soaking for 24hrs with 1 teaspoon of bicarbonate of soda to soften and then cooking in non-salted water for 30-45 mins . Fine for Pitta and Kapha doshas, but best eaten in moderation by Vata types. Eat mid-day to allow for slow digestion time.

INGREDIENTS CHANA MASALA

Serves 3-4
550g Chickpeas (soaked & cooked)
1 Celery stick
1 Large leak - top only, just the greens
250gm Tinned organic chopped tomatoes
1 heaped tbsp Freshly grated ginger
1 Green Chilli finely chopped
1/2 tsp Turmeric
2 tsp Coriander
1/2 Cup Raisins
1 Garlic Clove
1 tbsp Coconut oil
2 tbsp Olive oil
2 Cup measures brown rice

PREPARATION

Wash rice and place rice in a pan with 1:3 ration of water. Bring to boil and simmer for 25-30minutes. 

Cut the celery and leek top finely and place in a pan with all spices, coconut oil and green chilli. Lightly fry until soft and then add chopped tomatoes and raisins. Simmer for 5 minutes and then blend mix until smooth, return to the sauce pan and add soaked / cooked chick peas. Cook on low heat for further 10 minutes.

INGREDIENTS CHICORY & CUCUMBER RAITA

Serves 3-4
4 Fresh Chicory stems (or roquette) chopped finely
1/4 Cucumber chopped into small pieces
2 tbsp Sheep's Yogurt
1/2 Freshly squeezed lemon
Salt and pepper to taste.

PREPARATION

Wash salads, finely chop and then all ingredients together, mix well and serve in separate bowl.
Vegetables on side.
6 - 8 Chard leaves washed and sliced, cooked for 3 minutes in 2 tbsp Olive Oil. Salt and pepper to taste.

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