Whole Bowl of the Day -with Black Eyed Pea Hummus (Recipe!)

Yellow squash with ghee, dill seeds, coriander powder, and pinch of cumin Kale with mung bean sprouts, sunflower oil, cumin seeds, fennel seeds, fresh ginger and turmeric White basmati rice with ghee and teff Black Eyed Pea Hummus (see recipe … Continue reading


The healthiest pancakes you will ever eat. These simple little gems are made with white basmati rice, split mung beans, mineral salt and ghee. They are easy to digest, taste delicious, and are a great snack to take while traveling as they are easy to carry and provide a nice augmenting/extractive balanced meal. Try them which ghee, rolled up with veggies, dipped in chutney, hummus, or soups!

2 1/2 c basmati rice, soaked overnight
1 c split mung beans, soaked overnight
2-3 t mineral salt
2 T ghee (liquid)
Water as needed
Extra ghee or oil for the pan

1 t turmeric
1 t coriander powder
1 T cumin seeds
1 T fennel seeds
Any other spices you want! Be creative, use your intuition.

Measure out the rice and beans the night before cooking and soak them in water. I usually soak them in separate bowls. Be sure to add plenty of water as the beans will soak up about 3 times their volume, depending on your climate.
Drain the soaked rice and beans and rinse well. Put the rice and beans in a blender (high powered blenders like the Vitamix work very well) with some water and add the salt, ghee, and spices as well. Blend it up until smooth as possible. Consistency should be about the same as pancake batter, kinda soupy and thick but pours easily. If you have to blend several batches, be sure to stir all the batter together well, and we’re ready to go!
For cooking, it is best to use a stainless steel pan (non-stick and coated pans release toxins into food over time). Heat up the pan with a thin coating of ghee or coconut oil, about a teaspoon or two for a medium pan. Be sure the ghee or oil is nice and hot but be careful not to burn it (you’ll know it has burnt when it smells foul or starts smoking). I start with medium/high heat to get it going and then reduce to medium or medium/low a little later in the process. Pour the batter as you would to make pancakes, flipping each dosa after a minute or two, and adding extra ghee or oil to the pan as needed between dosas. Don’t get discouraged at the beginning if they’re not turning out- it usually takes me several tries before getting it right, between the heat, the amount of ghee/oil and the size of the dosas. Every stove is different and ingredient combinations can be unique, so being ok with experimentation is the best- enjoy the process knowing you are creating something healthy and delicious!