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This Methi salad, inspired by Ayurvedic tradition, combines the freshness of raw vegetables with the aromatic richness of Fenugreek, also called Methi in India.
At the same time gourmet, balanced, and energetic, it perfectly illustrates what a living food : simple, natural, and vibrant ingredients that nourish both the body and the mind.
Did you know? Methi, a treasure of Vedic medicine
The Fenugreek (Trigonella foenum-graecum) has been used for millennia in India, both in cooking and in Ayurvedic medicine.
Its Sanskrit name, Methi, refers to a sacred plant where each part — the seed, the leaf, and the sprout — offers a different benefit.
The virtues of fenugreek according to Ayurvedic tradition
- Hypoglycemic : helps to stabilize the Blood sugar and prevent cravings.
- Natural anabolic : supports the Muscle reconstruction and the assimilation of proteins.
- Galactogen : promotes lactation in breastfeeding women.
- Cardiovascular protector : reduces the cholesterol and supports circulation.
- Aphrodisiac : stimulates vitality and balances hormones.
- Anti-inflammatory and antiviral : helps the body maintain its natural balance.
Methi Salad Recipe
Ingredients (for 1 generous plate)
- 1 large handful of sprouted fenugreek seeds
- 1/3 of cucumber finely cut into quarters
- 1 tomato diced (or 4 cherry tomatoes)
- 1/2 red onion minced
- 1 small handful of raw cashews
- Some leaves of fresh coriander
Tip: Use young fenugreek sprouts for a softer texture and a slightly bitter but refreshing taste.
For the sauce:
- 2 tablespoons ofraw olive oil
- 1 tablespoon of marine plasma Biovie (or ½ teaspoon of sea salt)
- ½ tsp of Garam masala
- 1 fillet of fresh lemon juice
- Black pepper ground to taste
Preparation
- Sprout the fenugreek : soak the seeds for 8 hours, rinse, then let them germinate for 2 to 3 days until a small sprout appears.
- Cut the cucumber, tomato, and onion.
- Mix the vegetables with the sprouted fenugreek seeds.
- Add the cashews and the coriander.
- Prepare the sauce by emulsifying all the ingredients.
- Pour over the salad, mix, and enjoy immediately !
Tip: To soften the bitterness of fenugreek, add a few cubes of green apple.
Fenugreek, an exceptional plant-based protein
Fenugreek contains approximately 30% protein and a rare combination of amino acids, including the leucine and theIsoleucine, two essential acids for muscle synthesis.
It is therefore a particularly interesting ingredient for vegetarians or athletes looking to support their muscle mass Naturally.
Moreover, germination makes its proteins highly digestible and bioavailable, while increasing its content of vitamins A, B, and C.
A balanced recipe according to Ayurvedic principles
In Ayurveda, fenugreek is considered a food that warms and stimulates the digestive fire (Agni).
Paired with hydrating foods like cucumber or tomato, it balances the dish and prevents any excess internal heat.
This salad is therefore ideal:
- to the Spring to relaunch the digestion ; ;
- after a hearty meal to lighten ;
- or in revitalizing treatment accompanied by green juices andalgae.
Gentle and remineralizing variant
For an even more vibrant version, add:
- some cubes oflawyer for the texture,
- of the dulse flakes for an iodine intake,
- and a teaspoon of hemp protein to enrich with amino acids.
The concrete benefits of this salad
- Stabilize blood sugar : thanks to the presence of soluble fibers (mucilages) in fenugreek.
- Improve digestion and reduces the bloating.
- Boost vitality thanks to its minerals and amino acids.
- Promotes lactation naturally.
- Provides a lasting satiating effect, perfect for light meals or detox diets.
