Are You Nuts?!!!

I apologize for ranting so much about Salmonella and food recalls (foodborne illness is a sick interest of mine which has nothing to do with yoga or Ayurveda). So to make it up to loyal readers who have been patiently waiting for some Ayurvedic insights, I devote this entire post to discussing the place of nuts in an Ayurvedic diet.

Ancient physicians had a great respect for the concentration of nutrients lurking inside the shells of nuts and seeds. Nuts, nut milks and nut butters play an important role in rejuvenative diets for their fat, vitamins, trace minerals and medicinal properties. Some people believe that eating 10 almonds in the morning* provides all the nutrition the body needs for the entire day.

*Almond skins can irritate the lining of the gut, they should be soaked in lukewarm water overnight and peeled (after an overnight bath, the skins slip right off with ease).

In general, nuts are sweet, oily and heating (coconut being the one exception) so are best for pacifying Vata dosha. Being such a concentrated food, they are great for skinny Vata-types who need to gain weight; but should be consumed in moderation for those with delicate digestion. Individuals with a fiery Pitta constitution can enjoy coconuts (as well as coconut milk and coconut water) which are cooling and should avoid most other varieties. Peanuts (actually a legume) tax the liver and gallbladder so can be particularly problematic for Pitta. I give thanks to the wisdom of Ayurveda for sparing me from exposure to Salmonella in tainted nuts. Since peanuts promote gas in Vata more than true nuts, I swore them off this past winter (Vata season) before the Salmonella outbreak came to light.

For the same reason that nuts and seeds are good for Vata, they are not so good for Kapha. People who are predominantly Kapha in nature should abstain from eating nuts and seeds if they are battling weight issues or another doshic imbalance. There are a couple exceptions: walnuts and flaxseeds which are higher in omega-3 fatty acids that help boost metabolism and fight inflammation. Flaxseeds also help lubricate the intestines and stimulate elimination (when taken with plenty of water!) so can be quite helpful for both Vata and Kapha suffering from sluggish digestion. Kapha may also consume sunflower and pumpkin seeds in moderation which are a little lighter in quality and also good sources of fiber.

Sesame is the most potent of the seeds: they increase physical & mental strength and virility (yup, Yogi Bhajan claims that they increase secretions of the sex glands). Vata-types with brittle bones can benefit from the minerals (calcium, magnesium, zinc, etc) found in sesame seeds but need to use them with care. Overuse of sesame seeds can ruin the tone of the digestive tract (not to mention irritate the gut of someone with diverticulosis). They are easier to digest when roasted or blended with water into sesame butter or tahini. While sesame oil is tasty and makes a great massage oil, it lacks the fiber and nutrients present in the whole seeds. Try adding sesame seeds to rice or baked goods as in the cookie recipe below.

Tahini Cookies

1 cup rolled oats
1 cup whole wheat pastry flour
1/4 cup sea salt
1 tsp baking powder
1/4 cup tahini (preferably organic)
1/4 cup unrefined sesame oil (preferably organic)
1 tsp vanilla extract
2 tsp cornstarch or arrowroot
1/2 cup maple syrup
2 Tb sesame seeds, optional

1. Grind oats in a blender till coarsely ground. Do not wash out blender.
2. In a large mixing bowl, combine oats, flour, salt and baking powder.
3. Place tahini, oil, vanilla, starch and maple syrup in blend and process until smooth. Stir this wet mixture into dry ingredients.
4. Drop tablespoon of batter on greased cookie sheet. Sprinkle with sesame seeds, if desired. Bake in a preheated 350 degree oven for 10-12 minutes, until cookies are golden brown and puffed.

Makes about 2 dozen cookies.


Banana Flaxseed Bread

¼ cup flaxseeds
¾ cups filtered water
1 cup unbleached all-purpose flour
½ cup graham flour or wheat bran
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1/3 cup safflower oil
½ cup organic sucanat (or turbinado sugar)
1 cup mashed bananas (about 2 medium)

1. Preheat oven to 350º and oil a 5 x 9” loaf pan.
2. Combine flaxseeds and water in blender and process on high speed several minutes until slurry forms. Set aside.
3. In a mixing bowl, combine flours, baking powder, baking soda and salt. Whisk to aerate and combine well.
4. In a large mixing bowl, combine the oil and sucanat. Stir in mashed bananas. Add flaxseed slurry and mix well to combine. Add wet ingredients to dry ingredients and stir just until combined. Pour batter into prepared loaf pan and bake for 45-50 minutes or until knife inserted in center comes out clean. Cool bread in pan for 10 minutes then remove from pan & cool completely.