Mighty Sattvic Hummus
Many people love hummus but have a really hard time digesting it. One reason can be that you are sensitive to an ingredient like fillers or preservatives if the hummus is store bought. Another reason may be that you are sensitive to the garbanzo beans, or chick peas, that are traditionally used in hummus. Or maybe you are sensitive to garlic.
In Ayurveda, garlic is praised for its Rasayana or rejuvenating, qualities, which make it a desired food. In the West we know garlic for it’s antiseptic and anti-inflammatory properties and the ability to help lower cholesterol and blood pressure. Yet an increasing number of people seem to be developing sensitivities and adverse reactions to garlic, which can range from light-headedness and skin rashes to more severe reactions such as nausea, vomiting, hot flashes and digestive issues like diarrhea.
Apart from these physical reactions, garlic in the yogic system is often avoided as it increases Rajas, the quality that can make our mind overactive and give us grief falling asleep. It is often suggested to avoid garlic before meditation or in (Vata) anxiety disorders.
For those who want to (or have to) avoid garlic but really enjoy a good hummus, here is a recipe to the rescue.
The traditionally used garlic in this recipe has been replaced with leek, which is much milder in action then garlic yet still gives the hummus enough of a pungent quality for you to enjoy as a dip or spread with your favourite raw or steamed veggies or crackers.
Not only does this garlic-free hummus taste just as delicious as its traditional cousin, it is also much kinder to eat before your yoga class where the odor of garlic breath may otherwise cause your fellow class members to have rather un-yogic thoughts.
Sattvic Garlic-Free Hummus
1 cup cooked, or 1 cup canned Chickpeas
2 tbsp Tahini
2 tbsp finely chopped Leek (white and green parts)
1 small Red Chili
1 heaping tsp Cumin Seed Powder
1 tsp Sea Salt
¼ Fresh squeezed Lemon Juice
1 tbsp finely chopped Chives
1 tbsp finely chopped Parsley
Small pinch of Hing (Asafoetida, use very little, a small amount goes far)
3 tbsp Extra Virgin Olive Oil
Put all ingredients in a food processor or Vitamix and process until you get to the desired consistency (about 40 sec in Vitamix). If using a food processor, chop the herbs and Leek very finely so you don’t end up with chunky Hummus. Add a little water if you like your Hummus more like a dressing or dip.
Ayurvedic Cleansing Tips for Radiant Health
Cleansing twice a year during the seasonal changes of Spring and Fall is highly recommended in helping you to reduce the presence of toxic buildup in your body and mind while allowing you to build a stronger power of digestion and immunity. In Ayurveda the term for the toxins that build up in the system is Ama, while the power of digestion is called Agni. Below are some tips on how to build your Agni and reduce your Ama so that you can enjoy radiant health and wellness all year long.
What is Agni?
Agni is the Sanskrit word for the digestive fire that stimulates the breakdown of nutrients that we take into our bodies and it is considered the cornerstone of good health. In general when we speak about Agni we are speaking of the digestive capabilities of the body and specifically the Agni that is situated in the lower stomach and small intestines (Jathara Agni), but actually there are 13 different Agni’s that govern all metabolic functions and it can be said that all processes involving heat, light, transformation and conversion relate to Agni.
So a strong and healthy Agni allows for the absorption, assimilation, metabolism, and digestion of nutrients from food but also allows for proper sense perception, cellular metabolism and mental assimilation. In short a healthy Agni affects both body and mind, which means that when we are cleansing we would be wise to become conscious of all that we take in to our bodies and minds through both our diet and our environment.