Kaunch beej might be beneficial in the management of arthritis. It has anti-inflammatory and analgesic properties. These properties help to reduce pain and swelling in the joints.
Prolactin hormone is required to maintain lactation in breastfeeding mothers. Overproduction of prolactin hormone can increase the risk of breast cancer. The presence of L-dopa present in Kaunch beej inhibits the overproduction of prolactin hormone. This helps to prevent the growth of cancer cells. It further induces DNA damage and apoptosis (cell death) in these cells. Thus, Kaunch beej slows down the spread of breast cancer by managing the levels of prolactin hormone.
How to grow?
Start your Mucuna Pruriens seeds indoors, in pots, unless you live in a tropical climate. You'll need to pot the plants in early Spring and then transplant them outdoors after all threat of frost is gone unless you live in a very warm climate.
Choose a moderately-shaded area for planting. Mucuna Pruriens plants do like a lot of sun, but too much can burn them, especially when they're young. Remember, some plants can have vines that reach up to 15 feet in length, so they'll definitely reach towards the sun and get more sunlight as they grow.
Prepare the soil in the area you've chosen by tilling a large amount of compost under and making sure that the soil is very rich. Remember, as a tropical plant Mucuna Pruriens prefers a dark, rich soil and will struggle without it.
Place a trellis along the area where you'll be planting your Mucuna Pruriens. These climbing shrubs needs something to hold on to in order to grow tall and strong.
Plant the seeds about an inch or so from your trellis, roughly 3/4-inch under the soil, and water the area liberally until the ground is thoroughly soaked. Leave at least 6 inches between each plant.
Keep your Mucuna Pruriens plants well-watered, watering at least every other day. This is especially crucial when they're young and just beginning to develop.
- Activated Nut and Seed Butter Recipe
To activate the nuts and seeds:
150g/1 cup organic raw cashews
150g/1 1/2 cups organic raw walnuts
150g/1 cup organic pumpkin seeds
1 tbsp sea salt
Cold filtered water
For the nut and seed butter:
A batch of activated nuts and seeds (see above)
2 tbsp organic virgin coconut oil
2 tbsp cold-pressed flax oil
1 tbsp vanilla extract or 1 tsp vanilla powder
1/4 cup powdered coconut sugar
2 tbsp organic cinnamon powder
2 tbsp maca powder
2 tbsp mucuna pruriens powder
2 tbsp ashwagandha powder
A few dashes stevia powder (optional)
Start by soaking your nuts and seeds in a large non-metal bowl with your sea salt and filtered water. Pour enough water to leave a couple of inches of water covering them. Also, ensure you leave an inch or so from the top of the bowl as the nuts and seeds will expand as they absorb the water. Leave to soak for 8 to 10 hours then thoroughly rinse with cold water. Shake any excess water off and dehydrate in the oven or a dehydrator at 50°C/120°F or less until dried throughout - another 8-12 hours or so.
Next, add all of your nuts to the bowl of your food processor followed by your oils and vanilla extract. Pulse a few times and blend until the nuts start to come together into a thick paste. This could take around 10 minutes. Scrape down the sides and keep processing until the mixture thins out then add the remaining ingredients and blend until super smooth. Decant into clean jars and store in a cool cupboard out of sunlight.
- Savory ayurvedic oatmeal + mucuna brazil nut latte
2 tsp cultured organic ghee from Divya’s Kitchen [sub coconut oil if vegan]
1/4 tsp fennel seeds
1/8 tsp fenugreek seeds [optional]
1/4 tsp ginger, fresh & diced [sub 1/2 tsp ground ginger]
1/4 tsp coriander, ground
1/8 tsp turmeric, ground
1/4-1/2 cup gluten-free whole grain rolled oats [I usually do somewhere in between 1/4-1/2 cup]
1 Tbsp golden raisins
1/2 cup h2o
1/4 cup organic non-homogenized cream on top whole milk [local if possible, no additives / sub unsweetened non-dairy milk of choice]
1/2-1 cup collard greens, sliced into thin ribbons/chopped to your preference
1 pinch sea salt
1 pinch black pepper
In a small-medium saucepan, add the ghee on medium heat.
Add in this order: fennel and fenugreek seeds, fresh ginger, ground spices [except salt & pepper], stirring and waiting 15 seconds between adding each group [seeds – fresh – ground].
Add oats and raisins, stirring to absorb the ghee.
Add water first and stir, then add milk – bring to a boil, then cover partially and simmer for 5 minutes.
Add the greens and stir well to combine, cover partially and continue to simmer for another 2-5 minutes until combined and cooked.
Turn off heat adding sea salt and pepper to taste, stirring to combine.
Enjoy with avocado and a squeeze of lime juice.