I have had many clients recently complaining of sore throats, seasonal lethargy, post viral debilitation etc. These are common complaints at this time of year, as the build up of heavy eating over a cold Winter, mixed with damp, cold climate wreak havoc on our sensitive bodies as the weather changes.
Fenugreek is one of my favourite herbs – I regularly use it in higher (single) doses for specific conditions, but encourage regular use in food as a preventative and rejuvenator. It builds strength of tissues and digestion and assists in removal of Cholesterol and toxins from the body. It has a mild laxative action and can prevent constipation.
I love sprouting seeds – I try to sprout most seeds and pulses that I buy to check their food worth – if a seeds does not sprout, it cannot give life. If a seed cannot give life, I will not use it. My rules, my phobia. I’m sure others will have strong views – but GM is not my thang. It does not necessarily follow that the most expensive ones are the best – most of what passes my “tests” are bought in larger packets, at lower prices, from the various Asian grocery shops that I love. Beware fancy packaging!
This dish is a twist on my other Methi Potato Curry (earlier post), adapted to use my Fenugreek Sprouts..
This could be finished NOW!
Okay – I was really in the mood for something a little sweet – sour – so I added (completely optional)
So you compromise a fresher looking dish, for a muddier brown, but oh – that taste!
This is just delicious – so nutritious and appeals to most – serve with cardamom rice and chutney of choice.