Glowing health usually requires balance, moderation, and routine. But variety is the spice of life— travel enlivens the spirit and new adventures feed the soul! However, many travelers find it difficult to happily hop around the country (or the world) without feeling some common travel woes, like disturbed sleep, poor digestion , constipation , or mild anxiety . From the perspective of Ayurveda (yoga’s sister science), most travel discomforts are due to increased vata dosha, the energy governing all movement in the body-mind. Despite constitutional differences, everyone has vata dosha, which supports movement in the respiratory, circulatory, nervous, and digestive systems (and elsewhere). When vata is in a healthy state, these systems run smoothly—breath is fluid, elimination easy, thoughts well communicated, etc. But when the momentum of external travel increases the momentum of internal vata, the emotional result is feeling wound up, scattered, forgetful, or anxious, while the p...
Introduction
This is a very popular drink/soup in Egypt.You can have it as soup but it's really drunken with a straw and/or spoon from a cup :).
Number of Servings: 10
Ingredients
- 500 grams of chickpeas (garbanzo beans) (or canned, but fresh tastes better)
Garlic, 5 cloves
1 medium onion
Lemon Juice, 50 mL
3 medium tomatoes
Tomato Paste, 0.2 cup
Lemon juice, 100 mL
1-2 tbsp cummin (key ingredient!)
Salt, 2 tsp
Directions
Soak half a kilo (500 grams) of chickpeas overnight in water (three inches above).Drain the water when it's done soaking and put it in a decent sized pan. Then add about 1 litre and a half or water or so that it's 3-4 inches above chickpeas.
Bring the beans to a boil and leave it like that for about 30 minutes, then add more water if its not all the way done then cover it and let it simmer on low heat. It's done when there's no or little white color in the middle of the chickpea (take one out and slice it in half).
When the chickpeas are done or even half done, add the diced tomatoes, paste, minced garlic, chopped onion, salt, cumin and lemon juice.
Serve in a cup with one part chickpeas and 2 parts soup.
Add some red hot pepper (dried) if you want a little spice in your hummus drink :). Enjoy!
This amount should last you a couple of days (depending on how many people are drinking this!). It tastes even better the next day when warmed up (best when hot).
Recipe submitted by SparkPeople user MADDIETHEHIJABI
https://recipes.sparkpeople.com/recipe-detail.asp?recipe=1124041
Get Bob's Red Mill, Garbanzo Beans from iHerb
Get Bob's Red Mill, Garbanzo Beans from iHerb
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