Ayurvedic Flat Thyme Bread In Ayurveda (whole) grains and cereals should be the basis of a balanced diet. For Vata and Pitta types they should take 1/3 of the daily consumption of foods for the Kapha types it should take 1/4 of the daily consumption. One of the reasons is that they mix well with vegetables and that they contain many vitamins and minerals that are nowadays removed in modern refinement procedures.
This Flat Thyme Bread contains just two ingredients and is made within 30 minutes. The base is oatmeal and water.
Recipe (2/4 persons)
200 grams of aveia integral (whole oatmeal flour)
2 cups of lukewarm water (to be honest I really do this based on how the dough feels so you just need to feel if it is not too dry or too wet). Mix 1 teaspoon of dried thyme into the dough.
Pinch of salt and pepper
A teaspoon of lemon
Let the dough sit for 30 min
Roll out the dough
Spread some thyme over the dough or when you want to give it the flavour of the Middle East add some Za'atar
Preheat the oven on 190/200 degrees and bake it for just 10-14 minutes
Ayurvedic Nutrition review
Oats are my favourite foods for breakfast but very versatile to use for baking sweets, pies and all kinds of crusts and bread. I am craving oats often probably because my Vata side needs them. ;) Oats are building and nutritious and one of the best foods for Vata when cooked. They help to build the tissues, including reproductive tissue, nerve and connective tissues. They are demulcent, emollient and laxative. This means that they sooth and protect the internal membranes and the skin. They can be used in treatments of high cholesterol, heart weakness, diabetes and abdominal bloating.
Virya = warming
Thyme has a long history of use in natural medicine related to chest and respiratory problems including coughs, bronchitis, and chest congestion. Although Ayurveda believes in the union of components that generate an effect on the body, researchers recently pinpointed some of the components in thyme that bring about its healing effects. In studies on aging, thymol has been found to protect and significantly increase the percentage of healthy fats found in cell membranes and other cell structures. In particular, the amount of DHA (an omega-3 fatty acid) in brain, kidney, and heart cell membranes was increased after dietary supplementation with thyme. For thousands of years herbs and spices have been used to preserve foods and to protect them from microbial contamination. Recent research (Food Microbiology, 2004) shows that both thyme and basil contain constituents that both prevent contamination and decontaminate previously contaminated foods. Researchers found that thyme essential oil was able to decontaminate lettuce inoculated with Shigella, an infectious organism that triggers diarrhea and may cause significant intestinal damage. Besides it is an anthelmintic, which means that it removes parasites (including vermicides, worms, bacteria, yeast and fungus).
In terms of nutrient density thyme contains an excellent source of vitamin C, a very good source of vitamin A, and a good source of iron, manganese, copper, and dietary fiber. It is a diaphoretic as well which can help to excrete sweat and other redundant toxins.
VIrya = warming
Ceramics by Kirsten Voortman