Did you know that Garlic is very high in FODMAPs – a type of fruit/vegetable sweetness that can be challenging for people with IBS or bacterial overgrowth? And garlic is also not considered sattvic according to the principles of yogic eating. And so, in our house, after a challenge with chronic pain and digestive issues, we’ve been exploring gluten-free, mostly vegan dishes that include fewer FODMAPs in combination. Of course, chick peas and beet are moderate sources of FODMAP, but this beet hummus creation with goat cheese is so incredibly flavourful and nutritious, it was a hit and worked for everyone in our house!
1/2 can of chickpeas rinsed well
3 TBSP goat cheese
5 tsp olive oil
Half a Lime
Salt, Thyme, Sage and Cumin powder to taste
Peel and cut raw beets so they will work in your blender. Rinse and peel skin off chickpeas. Add lime, goat cheese, spice and oil and blend until creamy. Enjoy on seed crackers, or on cucumber and carrot sticks!
Learn More About Yogic Living with Akhanda YTT 300!
Join an intimate YTT 300 this year with under 30 participants – there’s still time to prepare and delve into Ashram-living and learning with us this fall! Or get the early bird rate and start working on your online pre-course for next fall! Return home able to teach Hatha-Raja and Five Koshas classes and having explored more about yogic eating and living, holding space for students and how to host retreats and workshops! Expand yourself and your teaching repertoire!
We’d love to have you join us!
YTT 300 – November 8 – December 13, 2019 and Nov. 6 – Dec. 11, 2020