Legumes & beans Beans are seeds that grow inside pods. After harvesting, beans are removed from the pod and dried, which account for their hardness. Compared with grains, beans are relatively higher in protein and fat and lower in complex carbohydrates. Prepared...
Green Mung bean – cooked In Ayurveda, the green variety of Mung is believed to be suitable for all 3 Doshas. Lighter and easier to digest than most other beans, green mung beans are widely used for healing, especially in the restorative and cleansing Indian dishes...
Chickpea – cooked The driest of all legumes, chickpeas are especially excellent for damp Kapha. Being cool and dry, they need the help of garlic or mustard seeds to warm them, as well as a long time to soak and cook. Sesame seeds (or tahini) are often added to...
Black bean – cooked Black beans are regarded as beneficial for treating Deficient heat signs such as hot flashes, malar flush, and irritability, all related to Kidney Yin Deficiency. For the same reason, they are most popular during summer or among hot tropical...
Adzuki bean – cooked Adzuki beans are known to have originated in China where they are used extensively in traditional medicine. They are a staple in the macrobiotic diet and very popular in Japan. These small red beans are well-known for their ability to rebuild...
