Some of you may have heard me recently mention my new love of mung beans! According to Gillian McKeith they are “The detox bean” good for:
- lowering high blood pressure
- treating stomach ulcers & urinary problems
- cleansing the blood by introducing more oxygen
- liver cleansing
- filling you with energy
I experience them as balancing my blood sugar, in fact my whole system and weight loss.
I started off under the instruction of my yoga mentor, Hilary MacRae, doing a 10 day detox where I was just to eat mung bean detox soup for 10 days. I have to admit after about 4 days I introduced muesli for breakfast and I did struggle a bit with sugar cravings but I felt good at the end of it! Since then I now eat mung bean soup for lunch and dinner at least 2 days a week, I feel really good when I do this; lighter, more energy, less sugar cravings and I have lost a bit of weight by doing it.
If you fancy giving it a go, here is how I make my mung bean detox soup!
Sauté a chopped onion in some ghee (this is what Indian’s use to make curry, it’s yummy and good for you). Then add a bit of fresh ginger, tumeric, asafoetida, and some masala spices.
Next I add in mung beans (these need to be soaked over night before hand), water and a bit of Boullion vegetable stock powder. I use a whole bag of mung beans so I can eat it throughout the week.
Bring to boiler then simmer for about 30 mins, until beans are looking soft.
When it’s near ready, in a frying pan I sauté (in ghee) some garlic, fresh ginger, cardamom pods, cumin seeds, coriander seeds and some rock salt. Once ready I add this to the soup.
Each day when I heat it up I also add some steamed broccoli or spinach so give it some green nutrition. I eat the soup with some rice cakes for a bit of crunch.
I hope you enjoy it as much as I do, I actually miss it now when I don’t have it in a week and my body can really feel the difference.