Kitcheree a seasonal cleansing meal

Mung Beans & Rice

Why mung beans?

Who should eat mung beans?

  • Anyone with high cholesterol or at risk of coronary artery disease. Consumption of legumes such as mung beans has been strongly associated with a reduced risk of heart disease and healthy cholesterol levels
  • Those suffering from stress may find the magnesium and B vitamin content of mung beans helpful
  • Anyone wishing to cleanse and detoxify. Mung beans are a good food to eat when detoxing, especially if eaten raw and sprouted
  • Anyone with a sluggish bowel. The fibre in mung beans is great for improving bowel function and cleansing the intestines
  • Anyone with high blood pressure or who has previously eaten a diet high in sodium or meat
  • Those suffering from low energy or blood sugar imbalances. Mung beans provide slow releasing carbohydrates that give sustained energy
  • Anyone looking for healthy vegetarian proteins, be they vegetarians or meat-eaters looking to reduce their animal protein consumption

• A good cleansing diet that gives plenty of nourishment.

• Good for the kidneys, colon, and digestive organs, or when food is not being digested thoroughly by the intestines.

• Good  for winter (make it spicy)

• You could eat only mung beans and rice for 30 days as a mono-diet. Cook with lots of vegetables.

• You may have fresh fruit in between meals for snack. Also you may drink some herbal tea.

Makes 8 servings

1 Cup Mung Beans 1 Cup short grain Rice 9 Cups Water 6-7 Cups assorted Vegetables

Masala Mixture: Tbsp of  Ghee or Coconut Oil 4-5 Cloves of fresh Garlic, crushed in a press 2 Onions, Chopped 1 finger fresh Ginger root, peeled and minced 1 ½ Tsp Tumeric 1 ½ Tsp Cumin powder ¾ Tsp Ground Coriander seed Seeds of 5 Green Cardamon Pods (or ½ tsp powder) 1 Tsp Black Pepper ½ Tsp Crushed Red Chilies (more if you like spicy) 1 – 1 ½ Tsp Sea Salt or himalayan pink rock salt.

This recipe goes much smoother if you prep everything before you begin.

• Bring water to a light boil in a large stew pot. • Wash Mung beans, carefully removing any tiny stones. • Soak Organic short grain rice for 6/8yrs and throw away the water and add fresh • Set mung beans and rice aside. • Chop assorted vegetables. (Prepare the Masala Mixture while waiting for water to boil)

• Heat Ghee (or Oil) or coconut oil in a large frying pan (preferrably cast iron.) • Add garlic (using press), chopped onions, and Ginger and saute under a medium flame. (When water begins to boil)

• Add mung beans and assorted vegetables to boiling water. • Reduce flame to simmering and cover.

• Back to Masala Mixture: When Onions, Garlic and Ginger are translucent, add Turmeric, Cumin, Coriander, Cardamon, Crushed Chilies and Black Pepper; mix well. • When all spices are absorbed shut off flame and let sit for 5 min, covered. • Add Masala Mixture to water with mung beans and vegetables • Simmer for 30-45 minutes until soupy • Add rice and cook an additional 15-20 min until rice is absorbed • Shut off and let set 15-20 min •

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About franceshopcraft

I am a Nutritional Therapist in the network marketing business, with Forever Living Aloe Vera and Beehive products
This entry was posted in Aloe Vera products, Forever Living Business Opportunity, Nutrition, Recipes. Bookmark the permalink.

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