Yoga with Inga

BLACK BEAN BROWNIES

Ingredients:

1.5 cup cooked black beans

¼ liquid egg whites

4 oz unsweetened chocolate

¼ cup grounded flax seeds

¼ cup wheat bran

1 cup turbinado sugar

3 tablespoon flour: pastry, or whole wheat, or rice, or beans.

¼ teaspoon salt

½ cup walnuts

Preparation:

Combine dry ingredients: flax seeds, out brain, flour, sugar, salt, walnuts. Melt chocolate in the microwave (60-90 seconds).  Set aside. Ground beans and egg whites in food processor until smooth. Add melted chocolate. Combine dry ingredients in the beans, stirring well.

Pour into 9x 13 inch pan. Bake at 350 C for 30-35 minutes, or until it pulls away from the sides.  Let it cool completely, then cut .

BULGARIAN BEAN SALAD

Ingredients:

2 cups cooked navy beans or kidney beans

1 cup chopped broccoli

1 cup chopped cauliflower

1 cup sprouted mug beans

1 small bell pepper, chopped

1 small sweet onion, chopped

1 large carrot, grated

¼ head cabbage, shredded

2 tomatoes, chopped

Dressing:

1 clove garlic, minced

2 tablespoons chopped fresh parsley

½ cup safflower oil

¼ cup lemon juice (or apple cider vinegar)

Salt and pepper to taste

Preparation:

In a large bowl, combine the beans and vegetables. Set aside. Combine the dressing ingredients and pour over the salad. Toss to coat thoroughly. Chill in the refrigerator for 1 hour to blend flavors. Serve on romaine lettuce.

SAUERKRAUT AND SPROUTS SPRING ROLLS

Ingredients:

Egg roll wraps

2 cups of sauerkraut

1 cup of mung beans sprouts

1 medium onion

3tbsp coconut oil

1tsp oyster sauce

0.5 tsp chia seeds

Preparation:

Peel, slice and sauté onion with 1tsp of coconut oil. When the onion gets a nice yellow color add sauerkraut and sauté 5 more minutes. Add mung bean sprouts, chia seeds, and oyster sauce then sauté for 2 more minutes.  Allow everything to cool down.

Spoon about 2tbsp of the mixture into egg roll wrap, roll up.

Fry in the hot coconut oil until browned.

SWEET  POTATOES  BROWNIES

Ingredients:

½ cup brown rice flour

½ cup barley flour( or  garbanzo beans flour)

½ cup powdered carob (or cocoa)

1 cup brown sugar (optional)

1 tsp cinnamon

1tsp powdered ginger

2 tsp non-aluminum baking powder

1 cup well- cooked sweet potatoes

2tbsp coconut oil( or butter, or olive oil)

2 eggs

Directions:

Combine the rise flour, barley flour, carob, sugar, cinnamon, ginger, and baking powder in a bowl and set aside. In a large mixing bowl, beat together the sweet potatoes, oil, and eggs until well-blended. Add the dry ingredients to the sweet-potato mixture. Pour batter into a 7-x-11-inch greased and floured baking pan. Bake in a 350F oven for 25 minutes or until a knife inserted in the center comes out clean. Allow to cool before cutting into squares and serving.

LITHUANIAN RED BEETS AND BEANS SALAD

Ingredients:

2 large cooked beets

0.5 cup cooked beans

0.5 cup sauerkraut

0.5 cup apples (optional)

Salt

Olive Oil

Directions:

Peel and cut the beets and apples into small cubes. Wash the sauerkraut and squeeze out the juices. Combine all the ingredients together. Add salt and

olive oil. Stir and enjoy!

HOME MADE SAUERKRAUT

Ingredients:

5 lb cabbage

2 carrots

3tbsp salt

1 tbsp whole caraway seeds

Preparation:

Rinse the head of the cabbage, cut it into quarters or wedges. Using a slaw cutter, shredder or a sharp knife, slices the cabbage to about the thickness of a quarter.  Peel and shred the carrots.  Boil the caraway seeds for 1 minute (you can drink the tea).

Combine sliced cabbage, carrot, salt, and caraway seeds in a large bowl. Stir and knead till a brain will start to form. Place a heavy plate on the top of the cabbage. Place the jar (or bag) of water on top of the plate to weigh it down.

Allow 3-4 days  for fermentation in room temperature. Uncover the crock to check the sauerkraut every day. Make holes with a wooden spoon to allow the gas to come out. If you like the sauerkraut more sour, keep it longer in room temperature. When the sauerkraut is ready, place it in a glass jar and keep it in the refrigerator.

 HOW TO SPROUT MUNG BEANS

2 tbsp of mung beans soak overnight in the water. Drain the soaked beans and place them in a large glass jar. Keep the jar in a dark spot. Wash beans twice a day. When sprouts will be plump, rinse them and refrigerate.

You can add them on pizza, salad, soup, sandwich, or eat them like a snack!

Enjoy!