Fenugreek

According to draxe.com, the nutritional contentof 1 tablespoon of powdered fenugreek is:

35.5 calories

6.4 grams carbohydrates

2.5 grams protein

0.7 gram fat

2.7 grams fiber

3.7 milligrams iron (20 percent DV)

0.1 milligram manganese (7 percent DV)

0.1 milligram copper (6 percent DV)

21 milligrams magnesium (5 percent DV)

32.6 milligrams phosphorus (3 percent DV)

0.1 milligram vitamin B6 (3 percent DV)

Suggested Dosages– According to drugs.com, the recommended dosage of fenugreek depends on what ailment you are treating. It can vary from 300mg of fenugreek seeds twice daily for 6 months to 5g per day.

Side Effects– Do not use if you are pregnant or have an allergy to fenugreek, chickpeas, peanuts, or coriander. Consult with your physician if you are taking blood thinners. Low blood sugar may occur when taking fenugreek.

Add 1 tsp. Herb to 8oz of spring water, coconut water, smoothie, coconut or almond milk, sweeten with Agave Nectar drink 3 times a day.

Recipes    

Fenugreek Tea – bawarchi.com

Ingredients

1 tbsp – Fenugreek seeds

1 cup – Water

Instructions

• Boil water and add fenugreek seeds and boil for 5 minutes.
• Remove from the heat and leave it to sit for 5 minutes.
• Strain the fenugreek tea and drink immediately or store in the fridge to drink later.

Panfried Falafel – Williams-sonoma.com

Ingredients

salt (to taste, plus 3/4 tsp.)

1 1/2 cups dried chickpeas

1 yellow onion (chopped)

3 garlic cloves (chopped)

1 cup flat leaf parsley leaves (packed fresh)

2 teaspoons fenugreek (ground)

1 teaspoon baking powder

1 teaspoon ground cumin

1/2 teaspoon red pepper flakes

1 tablespoon olive oil (plus more as needed)

1 tablespoon fresh lemon juice (optional)

Instructions

Bring a large pot of lightly salted water to a boil over high heat. Add the chickpeas and cook until slightly softened but still very firm in the center, about 10 minutes. Drain the chickpeas and let cool slightly.

In a food processor, combine the chickpeas, onion, garlic and parsley and process until coarsely pureed. Transfer the mixture to a bowl.

Put the fenugreek in a small fry pan over medium-high heat. Shake and toast until fragrant, 1 to 2 minutes. Add the fenugreek, baking powder, cumin, the 3/4 tsp. salt and the red pepper flakes to the chickpea mixture and stir to combine. Refrigerate until cold, about 1 hour.

Preheat an oven to 200°F.In a large nonstick fry pan over medium-high heat, warm the 1 Tbs. olive oil. With wet hands, shape 1/4-cup portions of the chickpea mixture into patties about 3 inches wide. Place 3 or 4 patties in the pan and cook, turning once, until browned on both sides, 4 to 6 minutes total. Transfer the falafel to a baking sheet and keep warm in the oven. Repeat to cook the remaining patties, adding more olive oil to the pan as needed.

Drizzle the lemon juice over the falafel and serve immediately. Makes 12 to 14 patties; serves 4.

References

https://balconygardenweb.com/how-to-grow-fenugreek-vegetable-gardening/

http://daolusorganicproducts.co.za/product/fenugreek-seed-powder/

http://www.foodreference.com/html/artfenugreek.html

https://www.myspicer.com/history-of-fenugreek/

https://draxe.com/fenugreek/

https://www.drugs.com/npc/fenugreek.html

http://www.bawarchi.com/recipe/fenugreek-tea-oeswDDjddfgij.html

https://www.williams-sonoma.com/recipe/panfried-falafel.html?utm_campaign=yummly&utm_source=yummly&utm_medium=yummly