Thanksgiving is around the corner and many of you are wondering how you can adapt classic Thanksgiving meals to suit the Ayurvedic lifestyle. Corn bread is one of these classics and today I want to share with you how to make this delicious bread while also keeping your doshas in balance.
I am sharing a corn bread recipe from Amadea, a fellow Ayurvedic Practitioner and mentor who is always reminding us that cooking Western meals to pacify the doshas is not as difficult as you think.
This corn bread recipe is neutral for Vata dosha, increases Pitta dosha, and decreases Kapha dosha.
Hope you enjoy this American classic recipe:
The color of the ‘blue’ corn bread can range in color from blueberry blue to purple to steely gray, depending on your cornmeal. It’s very good with ghee and fruit-sweetened strawberry jam. I use the sesame tahini rather than the oil when I want to add extra calcium, iron and protein.
Preheat oven to 400 degrees F. In a medium-sized bowl beat:
1 egg or 1 “flax” egg = 1 Tbsp of ground flax seeds whipped in a blender for 2 minutes with 3 Tablespoons (snag estrogenic) or chia seeds?
Stir into the beaten egg:
3 Tablespoons sesame oil or raw sesame tahini
1 ½ Tablespoons date sugar, fructose, or coconut sugar or stevia or molasses (iron rich)
½ mashed banana
1 ¼ cup hot water or almond milk or oat milk or goat or cow milk or yogurt: water 1:1
Add:
1 cup blue cornmeal or yellow cornmeal, lower the proportion or finely ground pumpkin seed flour
½ cup buckwheat flour, higher proportion or sorghum flour
¾ teaspoon salt
1 ½ teaspoons baking powder
ADD: 1 tsp xanthum gum (not on low FODMAP)
Stir lightly. The batter is a thin one. Spoon into a well-greased 9” x 9”pan. Bake for 20 – 25 minutes or until a toothpick inserted in to the middle of the cornbread comes out cleanly.
* NOTE: for this recipe to be neutral Vata, you need to serve this with goodly amounts of ghee. Otherwise it can be too dry for this constitution.
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