Mung beans are amazing little pulses often used in Ayurvedic cooking for their cleansing and purifying properties.
They contain high amounts of fibre, amino acids, antioxidants and so many minerals and vitamins it would take up the whole page to list them all.
Just rest in the knowledge that they will just about rebalance, boost up and comfort all and any bodies and health conditions.
They are delicious (and so much richer in all the good nutrients) when sprouted (and easier to digest if you find pulses tend to give you gas), soaked overnight and cooked with a piece of kombu seaweed (removed at the end of cooking) for easier digestion.
This is how I like mine. But you can cook them and add to soups, salads, even non-vegan meals to increase the amount of protein and fibre in your meal.
300 gms of uncooked dried mung beans
1 onion chopped
3-4 garlic cloves (to taste)
2 tbsp ghee or coconut oil
1 tbsp turmeric powder
2 tsp cumin powder
1 tsp cardamon powder or pods
3 carrots, sliced
1 punnet shiitake mushrooms
1 bunch of kale/spinach
1 bunch of fresh coriander
1 pinch of salt (to taste)
1 tsp sea salt
water to cover the beans.
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The information on this course is not intended to replace medication or advice from your general practitioner (GP), medical doctor or specialist and is not intended as medical advice. It is intended as a sharing of knowledge and information based on the research and experience of Nathalie Sansonetti and her work as a Nutritional Therapist and Health Coach. N.Sansonetti encourages you to make your own health care decisions based upon your research and in partnership with a qualified health care professional.