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Chickpea Waffles for Spring

In Spring, the Earth and Water elements are more predominant. We just had about a week of torrential rain here in NYC, and I know a friend who still had snow in Wisconsin !

All that water can add up and weigh us down, slow our digestion, and make us susceptible to extra congestion and allergy symptoms.

Astringent foods are wonderful allies to pull excess water out of the tissues and tone. If you're unsure about what astringent foods are, have a look at this post on the 6 tastes of Ayurveda.

If you're someone who runs dry and is easily constipated/ dehydrated, you might want to be mindful of the proportion of astringent foods on your plate, and add extra ghee for lubrication.


1 cup chickpea/ gram flour

1/2 teaspoon pink salt

3/4 cup water

1/2 cup grated zucchini

to top: ghee and gomasio (these are not optional !!! they will make or break your recipe ;)


Mix everything and put spoonful of dough in the waffle maker (or alternatively in a pan for pancakes, but be warned that they do tend to stick). Cook thoroughly.

Immediately spread a little ghee on top, and sprinkle gomasio.

These are also great as a little toast carrier for any topping you want to use (I've used them for avocado for breakfast and they were delicious !)

You can make a batch ahead and leave in the fridge or freezer and warm up quickly in a pan when ready to use. If you're looking for optimal prana, fresh is ideal.


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