Mung beans are used throughout Asia as a great detoxing food. For instance, India has their kitchari, which is used as a way to cleanse and detox the body without starving. In Vietnam, a mung bean dessert is given at the end of a meal to help cleanse and cool the body from the meal. In China, mung beans are used to cool the body from the heat of summer. In other parts of the world, mung bean broths are drunk as a way to detox the body after a night out or a weekend of indulgence. In summary, mung beans rock!
I would like to share a simple mung bean recipe that I like to use when I feel the need to give my body an extra push. It can even be used as a hangover remedy.
Mung Bean Stew 1 cup mung beans 2 cups chicken broth (use vegetable broth to make it vegan) 2 cups water 2 cups mixed vegetables 1/2 onion 4 cloves garlic (crushed/minced) salt and pepper to taste
Wash mung beans and add to boiling water. Cook mung beans for about 30 minutes and then add all other ingredients except for salt and pepper. Bring to boil then simmer for another 30 minutes or until mung beans are fully cooked. Add salt and pepper to desired taste.
Slow Cooker Method: Throw all ingredients into the slow cooker except for the seasoning (salt slows down the cooking process of beans) and cook on high or until the beans are tender for about 3-4 hours. Season to taste.
Option: Cumin, turmeric and basil are also good for seasoning if so desired.
Other than it’s wonderful detoxing and cleansing affects, it is full of protein and can be modified to anybody’s taste preference.
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