Just because you work out it doesn’t mean that you can eat unhealthy food. Both diet and exercise play an important role in weight loss and maintaining healthy fitness levels. This is why you need to give importance to what you eat during all your meals. If you find yourself reaching out for packaged foods or just fruits post workout, here are some delish recipes by Kaushani Desai, Art of Living Ayurvedic cooking expert and author of Sattva The Ayurvedic Cook Book for you.
Mung Salad
Sprouted mung is easy to digest, it detoxifies the body and is loaded with a plethora of vitamins and minerals to give you enough boost for the day. Tomatoes have lycopene, one of nature’s boons to combat cancer formation in the body. Carrots contain Vitamin A and are anti-oxidant rich. Spinach is an extremely nutrient-rich vegetable with Vitamins B6, B9, C, E, K, folic acid, iron, and calcium. Coconuts and peanuts in this recipe deliver a nice source of protein with all the essential amino acids. The lauric acid from coconuts kills harmful pathogens like bacteria, viruses, and fungi. Lemon combined with black salt neutralizes stomach acid and provides the necessary ph in the body to digest this meal effectively. This meal is complete in and of itself and will satisfy the body’s nutritional needs.
Ingredients:
- Green Mung Sprouts– 150 grams
- Cucumber – 100 grams
- Grated Carrot – 100 grams
- Spinach – 1 heaped Tbsp
- Fresh Coriander – 1 Tbsp
- Fresh grated coconut – 2 Tbsp
- Roasted Peanuts – 50 grams
- Lemon – to taste
- Black Pepper Powder – 1/2tsp
- Black Salt – to taste
- Rock Salt – to taste
Method:
Steam the Moong sprouts for 10 to 12 minutes. Mix together with all the ingredients. Serve.
Protein Pancakes
Rich in protein, this meal contains folate, calcium, Vitamin A (good vision, immune system and reproductive system) good fibre and is an excellent tonic for the heart, lungs and kidneys. Mung dal has antacid properties and is detoxifying in nature. Ghee is a good digestive and is really helpful for good digestion.
Ingredients:
- Yellow Split Mung – 200 grams
- Black-eyed beans – 20 grams
- Turmeric – 1 pinch
- Asafoetida – 1 pinch
- Salt – to taste
- Black Salt – as per taste
- Fresh Coriander leaves – 1 tbsp
- Spring onions – 1 tsp
- Cow Ghee – 1 tbsp
Method:
Soak both the split yellow mung and the black-eyed beans for at least 4 hours. When done, place in a blender together with salt, turmeric, black salt, asafoetida, and a little water until a fine paste is created. Add finely chopped coriander leaves and spring onions. Spread a little ghee on a medium heated pan. Pour the pancake batter and cover with a lid. Cook for a minute. Turn the pancake over, cover with the lid again and cook for another half to one minute. Serve hot.
Courtesy: India
