Fladenbrot mit Gemüse - besonders ausgleichend bei hohem Lung (Wind) 🌬

Flatbread with vegetables - especially balancing for high lung (wind) 🌬

This recipe for flatbread with grilled vegetables and sour cream is particularly balancing for those with a dominant Lung type. Lung types can benefit from easily digestible foods that provide the body with nutrients while supporting the digestive process. The flatbread made from whole wheat flour provides fiber and complex carbohydrates that ensure long-lasting satiety. The addition of jamu:MAGIC promotes digestion and supports the immune system. The vegetables, consisting of melanzani (eggplant) and red bell pepper, provide important vitamins, minerals and antioxidants. Sautéing the vegetables in olive oil gives them a delicious flavor and supports the absorption of fat-soluble nutrients. The sour cream provides a creamy texture and provides probiotic bacteria that can promote gut health. Fresh herbs and roasted chickpeas add additional flavor and texture to the dish. Overall, this dish is a delicious way to provide the body with nutrients and support the digestive system.

Tofu Scramble - best cooked on high Tripa (fire) 🔥 You read Flatbread with vegetables - especially balancing for high lung (wind) 🌬 2 minutes Further Tomato barbecue sauce - best suited for high temperatures (soil) 🌍🏔

Produkte im Rezept

Split

Ingredients for 10 flatbreads

flatbread:

100 g whole wheat flour
1/4 teaspoon rock salt
2 ML jamu:MAGIC
1 tablespoon bio:HEMP OIL
oil for the pan

Vegetables:

1 small eggplant
1 red pepper
1 cup sour cream
Fresh herbs as desired
salt & pepper
pine nuts
Some balsamic vinegar
Some olive oil
roasted chickpeas

Here's how it's done:

flatbread:

Sift the flour and mix with salt and jamu:MAGIC.
Knead in the hemp oil and enough water until a firm dough is formed.
Form the dough into 10 balls.
Flatten the balls slightly and roll them out on a lightly oiled surface into flatbreads with a diameter of approx. 10 cm.
Heat oil in a pan, add the flatbreads, press them into the middle with a slotted spoon so that the dough rises. Turn quickly and finish baking.

Vegetables:

Cut the aubergines into very thin slices, salt on both sides and let stand for 10 minutes.
Then rinse off the salt with water, drain the eggplant and pat dry with kitchen paper.
Add some olive oil to a pan and fry the chopped peppers well on both sides.
Set vegetables aside on a plate for a moment.
In the same pan, toast the pine nuts and deglaze with a little balsamic vinegar.
Put the vegetables back into the pan, let them simmer briefly and season with some freshly ground pepper.
Place the finished vegetables on the baked flatbreads, spread a spoonful of sour cream on top and serve garnished with fresh herbs and roasted chickpeas.