Mung bean soup
A lovely lady named Helen whom I met a few weeks ago gave me this Ayurvedic recipe for cleansing mung bean soup. She had it for every meal for a week, felt full of energy and lost 6lbs! Normally I'm not a fan of fad diets but it's such a lovely recipe, full of goodness that I thought I would share it with you. This is ideal for when you're feeling unwell, need to cleanse, sluggish or have poor digestion:
Ingredients
Coconut Oil
400g Mung beans
2 L hot water (plus more to top up later)
1/2 tsp Turmeric powder
Pinch of asafoetida
4 cloves of garlic (omit if on low FODMAPs)
Fresh root ginger, finely chopped
2-3 tsp cumin seeds (or freshly ground powder)
2-3 tsp Coriander seeds (or freshly ground powder)
Rock salt to taste
Spices to add (some, non, or all as per your taste below)-
Cardamon seeds 1 to 2 teaspoons
Cloves 10
Bay leaves 3
Black peppercorns 10
Very large handful of either fresh coriander or parsley
-Wash the Mung beans thoroughly and then soak them overnight (at least 12 hours and 24 hours if possible)
-Heat the coconut oil in a pan and add turmeric powder and asafoetida. Saute for a few seconds.
-Add the beans and fresh water and cook the beans until soft and broken up, about 40 to 60 minutes.
-Add some coconut oil in a frying pan, add the garlic and saute lightly for a minute until soft but still aromatic.
-Add fresh ginger, cumin, coriander seeds and any other herbs or spices you like, and briefly saute.
-Add the sauteed spices plus salt to the Mung beans and continue to simmer for a further two minutes.
-Add coriander or parsley leaves and eat with green vegetables.