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Food for Brains Recipes designed to promote brain function, cognition and memory.

09

Feb
2018

In Food for Brains

By Rosie Williams

Chickpea, Coriander Chutney & Chilli Beet Pancakes – Vegan & Savoury Alternative

On 09, Feb 2018 | In Food for Brains | By Rosie Williams

This recipe from Mira Manek is an absolutely fantastic alternative to the traditional pancakes and serves as an awesome snack, meal or Shrove Tuesday treat!

This recipe can easily be made vegan by simply removing the yoghurt (or replacing it for vegan yoghurt) and is so packed full of nutrition that you’ll be feeling full, satisfied and positively healthy after eating!

Makes around 8-10 small pancakes

Ingredients

Coriander chutney

Coriander leaves 50g

Garlic 2 cloves

Green chilli 1

Peanuts 15g

Lime Juice of half

Cumin powder ½ teaspoon

Pancakes

Chickpea flour 200g

Natural yoghurt (or vegan alternative) 1 tablespoon

Ginger, garlic and chilli paste 1 tablespoon

Turmeric powder Pinch

Sea Salt 1 teaspoon

Coriander leaves 2 tablespoon, chopped

Water 220ml

Beetroot curry

Beetroots 2, 200g, grated

Coconut oil 2 teaspoons

Cumin seeds ¼ teaspoon

Mustard seeds ¼ teaspoon

Sesame seeds 1 teaspoon

Curry leaves 10-12

Ginger, garlic and chilli paste 1 tablespoon

Green chilli ½, finely chopped (optional)

Salt ¼ teaspoon

Coriander Handful, chopped

Coconut flakes 1 tablespoon

Roasted cashews Handful, 10-15

Method

You can prepare the chutney in advance by blending together all the ingredients. Leave aside.

To make the beetroot curry

To make the beetroot curry, place the oil in a pan on low heat and once the coconut oil has melted, add the cumin and mustard seeds. When the cumin seeds are brown and mustard seeds start to pop, add the sesame seeds and curry leaves. You can now add the ginger, garlic and chilli paste as well as the chopped green chillies for extra flavour and spice. If you don’t have a paste, you can add freshly grated ginger and garlic. Stir and let this cook for a minute before adding the grated beetroot. Stir this mixture for 5-10 minutes and then add the coriander and cashews. Stir in the coconut flakes right at the end and leave a handful for sprinkling on top when serving.

For the pancakes

To make the pancake batter, using your hand, thoroughly mix all the ingredients together in a mixing bowl until a smooth consistency is reached. To cook the pudla, take a medium, non-stick frying pan and place over a medium heat. Allow pan to warm for a couple of minutes. Then pour a large spoonful of the batter on the pan and spread evenly in circular clockwise motions using the back of the spoon, pressing very lightly so that no gap is created whilst making the pancakes. Adding a few drops of oil on the sides of the pancake will allow it to cook well. Let the pancake cook for a couple of minutes on one side and then using a spatula flip and cook on the other side for a further minute. The pancake is cooked when a little browned on each side. Spread a thin layer of the coriander chutney, add a couple of spoons of the chilli beet and serve.

Nutritional Information

Turmeric:

This antioxidant and powerful anti-inflammatory is used regularly to season food in India where researchers found that the risk of developing Alzheimer’s is 25 percent lower than in the U.S. In lab studies, mice that were fed curcumin (the active ingredient in turmeric) developed fewer amyloid plaques, associated with Alzheimer’s, than rats that weren’t.  More recent research published in Stem Cell Research and Therapy suggests it may boost your brain proliferation or its power to repair itself!

Ginger:

We all know the ginger root for its capacity to reduce nausea and pain reducing properties. However, recent research continues to demonstrate it’s brain boosting properties and potential to protect against cognitive disease. Ginger also has a sialagogue action, stimulating the production of saliva, which makes swallowing easier.

Chickpea:

Chickpeas are packed with magnesium which is vital to our brain health. Magnesium helps to relax the blood vessels which helps blood flow to the brain, and also speeds up the transmission of messages between brain cells.  Magnesium also restricts the release of stress hormones such as cortisol, and acts as a filter to prevent them entering the brain.

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