Ayurvedic Smart Tips to Cook Green Peas!
We all love them, but in case they make you bloated, next time, try sautéing the green peas in clarified butter (Ghee) versus regular butter or other oils. Never eat them raw. This will overcome the dryness and bloating quality of green peas.
Diced or grated ginger is a must in any recipe containing green peas (add to soups, etc)! Simply toss it in while sautéing the peas.
Fresh ginger known as 'adraka' in sanskrit balances the dry quality of green peas (rukshata) naturally since it contains natural oiliness (snigdha).
It is a mild natural laxative and great carminative, and a super digestive too, so it prevents bloating and indigestion big time! (note -dry ginger power won't do the same work - dry and fresh ginger have different qualities in Ayurveda; see the pointers below : )
Add cumin (optional but awesome) and use rock salt (versus regular salt)- and presto, a warm any time, super healthy, delicious and easy to enjoy snack is ready to delight your senses!
Tip: Give preference to cooked peas versus eating them raw in salads! My students love this snack.
Fresh Ginger Root / (Adraka)
Hot and pungent, moist, oily, Appetizing,
Beneficial in cough, cold, constipation because it is a mild laxative.
Dry Ginger Powder / (Shunthi)
Hot and pungent,, dry, non-oily, stool binder
Immensely beneficial in joint pain, diarrhea, abdominal discomfort, vomiting.
Cumin Seeds / (Jeerak)
Hot, bitter and pungent
Increases digestive fire, helpful in digestion, removes flatulence.
Learn more ayurvedic cooking tips by signing up for @'s One-Year Ayurveda Self-Healing Immersion Course beginning January 14th. Link in bio.