Mung Bean Fritters with a Peach Chutney ( Gluten free, vegan, Sugar free, High Protein)

Mung beans, might sound like something completely new to most people, but they’ve actually been used in Ayurveda diets in India for centuries! Mung beans are considered a cherished food in ancient Indian practices, that’s been used as a medicine since 1 500 B.C.  These little green beans are filled with protein, fiber, antioxidants and phytonutrients, for such a small bean they sure do pack a nutritional punch!  No wonder they are used as medicine.

When I think about Mung beans I think about the one time Carl and I were shopping in an Asian Supermarket somewhere, and without paying much attention to the floor, because who really looks at the floor in a grocer, I stepped on a ripped open bag of mung beans, I remember just really crushing them with my feet, I continued walking like nothing happen just to see Carl looking just as confused as I was, about what he just stepped on.  After a lot of giggling we continued on with our shopping, only to go back to that same section to see a worker scooping up all the mung beans, sealing it, reweighing it and putting it back on the shelf.  Since that day I only buy things that are really sealed and I really, really wash my rice and legumes!  Let that be a lesson to everyone! Unless you like the taste of shoe with your bean! Wash all your legumes like someone might have stepped on it somewhere!

These fritters don’t taste like dirty shoe, they taste amazing, unless of course you’re into the dirty shoe taste! Is quick to prepare after the soak! and is accompanied with the most amazing peach chutney!  The chutney compliments the spices of the fritters amazingly is sugar free, raw and will just make you want to dip everything you can find.  If you love Indian food you will love this recipe.

HEALTH BENEFITS OF MUNG BEANS

  1. Helps lower high blood pressure.
  2. Contains antioxidants that fight cancer development.
  3. Provides a high amount of Protein
  4. Can help prevent type 2 diabetes
  5. Boost Immunity and protect against viral infections
  6. High source of vitamins and minerals.  Mung beans are loaded with folate, magnesium, b vitamins, manganese, zinc and calcium.  That’s a whole lot of goodness in one small little bean.
  7. Helps with weight loss
  8. Can help decrease PMS symptoms.
  9. Easy to digest.

Why you should soak your legumes? when you soak your beans overnight and rinse them well, it makes them easier to digest and takes away the gassy element that beans sometimes gives you.  It also helps remove phytic acid that can cause tooth decay.

MUNG BEAN FRITTERS – 18 fritters

Mung Bean Fritters

Ingredients

  • 1 cup mung beans soaked in enough water to cover it overnight
  • 1/2 cup water
  • 1 clove garlic, peeled
  • 1 tsp cumin seed
  • 1/2 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp fresh grated ginger
  • 1 cup chard or kale leaves
  • 1 medium carrot grated
  • 1 small zucchini, grated
  • 1/4 cup green onions, chopped
  • 1/4 cup fresh cilantro optional
  • salt and pepper to taste
  • oil for frying

Directions

Blend the soaked and rinsed well mung beans with the water, garlic,cumin seed and kale, until it looks like a smooth pancake batter.  Add more water if it needs to be a little less thick.

Stir in the coriander, turmeric, ginger, carrot, zucchini, green onions and cilantro.  Season with salt and pepper.

Heat some coconut oil, in a large skillet over medium high heat and spoon the mixture onto the hot skillet, I try to get them to be all nice and flat by smoothing them out at this stage.  Cook about 3 – 4 at a time.  Cook for 3 minutes on each side or until golden brown on both sides. Continue until the batter is done.

PEACH CHUTNEY

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Ingredients

  • 2 peaches, chopped
  • 1 tsp raisins
  • 1 tsp goji berries – optional, or just add more raisins
  • 1 tbsp fresh lemon juice
  • 1 tbsp liquid sweetener
  • 1/4 tsp fresh ginger
  • pinch cinnamon
  • pinch ground cardamom
  • pinch cayenne pepper
  • pinch coriander
  • fresh cilantro

Directions

Place everything in a blender and blend until blended together, but not completely smooth.  Taste and adjust spices.  Serve on top of the fritters.  YUM!

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Stacked Buckwheat Pancakes ( gluten free, Vegan)

I’ve fallen madly in love with buckwheat.  I just can’t get enough of this little fruit seed ( Yes, you saw that right, these little guys contain no wheat and is completely gluten free), its become my go to breakfast these days.  All the things you can do with it is just endless, I’ve been on a breakfast food craze lately so I’ve only gone as far as breakfast food; I’ve made a pretty yummy chocolate buckwheat granola, raw buckwheat porridge, buckwheat porridge parfait, warm buckwheat and the yummiest buckwheat pancakes ever!  Maybe soon I’ll venture out of my breakfast food comfort zone and start experimenting with buckwheat even more.

These pancakes are just something special its not your fluffy American pancake, but it also not your thin crepe, its in a whole class of its own with a denser consistency and a whole lot of flavour, that keeps you full and satisfied for ages, believe me! It even keeps me full and I’m in the stage of my pregnancy where I never feel full anymore, I’ve become a grazing animal that’s always looking for a quick nibble.  I stacked mine sky high and layered it with fruit and coconut yogurt , it did fall over like a badly stacked pile of pancakes, but the taste did not fade with its downfall!

BUCKWHEAT BENEFITS

  1. Contains disease fighting antioxidants: Helps fight cancer  and heart disease formation and helps protect against free radicals.
  2. Lowers cholesterol and Blood pressure levels:  This has actually been a downfall for me as I’ve been suffering from low blood pressure in this pregnancy, but adding a little extra salt with my buckwheat helped prevent that problem.
  3. Filled with protein.
  4. High in Fibre and helps improve digestion.
  5. Filled with vitamins and nutrients : buckwheat is a great source of energy boosting b vitamins, manganese, magnesium, zinc, iron and folate.

STACKED BUCKWHEAT PANCAKES14 small pancakes

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Ingredients

  • 1 cup rinsed hulled buckwheat groats, covered in water and left to stand overnight.
  • 1/2 cup water
  • 1/2 cup non dairy milk
  • 2 tbsp flax seeds
  • 4 pitted dates
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1 tsp apple cider vinegar
  • 1 tbsp vanilla extract
  • 1/2 tsp cinnamon
  • 1 tsp oil

Directions

Once the buckwheat has soaked overnight, place in strainer and rinse clean, they might seem slimy, so just rinse them clean.

Place the strained and washed buckwheat in a bowl, add the milk, water, flax seeds dates, salt, baking powder, vinegar, vanilla, oil and cinnamon in the bowl.  Use a hand blender to blend the mixture into a pancake batter.  If it seems a bit thick add a little more milk.

Heat a pan over medium high heat.   Pour batter about 2 tbsp at a time on to the pan.  Wait until bubbles start to form and flip.  Cook until golden brown.  Continue until all the batter is used.

Buckwheat Pancakes

serve with coconut yogurt, syrup, fruit and coconut or anyway you like them.  Enjoy!

Rooibos Tea Latte

Its that time of the year again , the time when my instagram feed goes crazy with pumpkin spice everything!  All over the internet everyone seems to be going pumpkin spice nutty, even the starbucks in South Africa is hitting up the pumpkin spice season, even if its technically spring here, but hey, I’m not complaining.  Well I’m sorry to disappoint you guys, but this is not a pumpkin spice recipe!  but its an even better for you treat that’s a perfect afternoon treat or an anytime treat! With a lot of good for you qualities added to the mix thanks to the powerful Rooibos tea.  If you haven’t tried rooibos tea yet, you really should.  This caffeine free tea is native to South Africa, but can be easily bought anywhere around the world these days.

If you are still having a hard time dealing with the no pumpkin spice flavour to this recipe, I’m really sorry, but I’m not asking you to abandon the beloved pumpkin spice, I’m asking you to add some variety and who know this might become your favourite warm drink.

Rooibos Latte

I use a hand blender to get my perfectly foamy top, but if you don’t have a hand blender, throwing everything in a jar and shaking your little heart out will probably do the trick, and you will get a great workout in the process.

BENEFITS OF ROOIBOS TEA

  1. Improves skin: the tea is rich in alpha hydroxy acid and zinc.  Both of these nutrients are great for the skin and may help alleviate several skin problems including acne, pimples, sunburns, eczema and uneven skin.
  2. Anti – Inflammatory: Roobios tea is rich in polyphenols including aspalathin and nothofagin, which are two polyphenol antioxidants. These antioxidants help protect the body by fighting free radicals or unstable cells that attack healthy cells to stabilize themselves.
  3. Immune Boosting:  The anti viral benefits gives your immune system a boost.
  4. Improves Blood Circulation; Roobios tea contains chrysoeriols, which is a flavonoid with antioxidant and anti-inflammatory properties. This compound aids blood circulation and has been linked to reducing cholesterol.
  5. Promotes Healthy  Hair: Rooibos tea is rich in several important minerals required for hair growth. This includes zinc, calcium, copper and potassium. Regularly consuming rooibos tea may help increase hair growth and strengthen hair fibres, so hair grows healthy and strong.

(Source)

ROOIBOS TEA LATTEserves one

Rooibos tea Latte

Ingredients

  • 1/2 cup boiling water
  • 1 rooibos tea bag
  • 1/2 heated non dairy milk
  • 1/4 tsp – 1/2 tsp vanilla extract
  • cinnamon
  • sweetener to taste

Directions

Steep the rooibos tea bag in the boiling water for 2- 5 minutes.  Remove the teabag.

Add the vanilla, milk and sweetener, have a little taste and adjust.   Pour everything in a bowl to avoid spillage, and start using your hand blender until the desired frothiness is reached.

Sprinkle with cinnamon and enjoy with a view.  (view optional, but highly recommended!

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I’ve even used my salted caramel date sauce as a sweetener for an added extra special.