In Good Health: Classes with Lana

Mung Beans are a medicinal food.  They are cooling and can detoxify the body and reduce pathogenic heat contracted in the summertime.  Here we’ve added spicy-warm herbs to balance out the cool nature of the mung beans…

Ingredients:

• ∙ 2 cups organic wild blend brown rice
• ∙ 2 cups of organic mung bean
• ∙ 1 modest tablespoon each of powdered: turmeric, coriander, cumin, and ginger
• ∙ 2 medium sized organic carrots, chopped
• ∙ 2 medium sized pieces of burdock root, chopped
• ∙ 1 turnip, chopped
• ∙ ¼ tsp of salt
• ∙ 9 cups of water (8 cups for mung bean & rice, 1 for vegetables)
• Garnish / Condiment:

∙ 2 small pieces of raw, organic ginger, finely chopped

∙ 2 bushels of scallions, finely chopped

Cooking:

∙ Add ingredients and cook in pressure cooker.

∙ Cook on high flame for 10 min. Then reduce flame to medium/low level and cook for 30 – 40 minutes, depending on what kind of stove you have.

∙ Add some of the scallions (~ ½ cup) into hot dish right away.

∙ Use condiments as you wish.

Tags: burdock, coriander, cumin, ginger, mung beans, turmeric

This entry was posted on Wednesday, February 29th, 2012 at 4:09 pm and is filed under Appetizers, Detox, Summerheat, Warming. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.