Ajwain Seed Immune Pancakes

Ajwain seed is in the parsley family, along with dill, and used as a spice. The taste is like that of caraway or thyme, but stronger- bitingly hot and bitter. Indian restaurants often serve a mound of rice with ajwain seed added to enhance digestion.

Ajwain adds zip to starchy foods, savory pastries and breads, especially paranthas. Bombay mix and potato balls snacks get extra punch from ajwain. It goes well with green beans, root vegetables and lentil dishes.

Ajwain relieves gas, promotes kidney function and generally benefits the nerves and respiratory system. The seeds are immune enhancing and antimicrobial, and mildly aphrodisiac. Yogi Bhajan had me include it in many of his formulas for male sexual function, often combined with hing.

Brew ajwain seed in Yogi tea or other chai formulas for an immune boost. During the flu season, add powdered ajwain seed to parantha filling.

Ajwain Seed Immune Pancakes

• 1-2 Tbs Fresh ginger, finely chopped

• 2-3 Tbs Cauliflower, finely chopped

• 1-2 Tbs Ajwain seeds, whole or ground, or to taste

• Red chilies, crushed, to taste

• Black pepper to taste

• Soy sauce or Bragg’s Liquid Aminos

• Equal parts Bran and whole wheat flour, approximately one half cup each (Substitute garbanzo flour for consistency)

• 1 green chili, finely chopped, per pancake

Combine ingredients. Drop batter onto griddle sprayed with vegetable spray or coated with lecithin. Cook on low heat, flipping once.