I started a 3-day cleanse by eating mung bean soups and lentil soups with
a combination of raw vegetable soups, whole foods, nuts and seeds,
including supplements I need to create a balance. (We all have different
body types so I suggest that you seek a health practitioner's advice
before cleansing).
A good morning starts with a glass of filtered water with lemon juice
followed by a cup of herbal tea (dandelion tea or rooibos tea are one of
my faves), followed by a tall glass of green juice or for a more substantial
drink such as the purple-green smoothie for breakfast, yum!
Then in a couple of hours, lunch is served, the 'mung bean soup'. You
can use this recipe if you are cleansing or it can be a part of your regular
diet incorporated with other healthy meals. This basic soup is more of a
concept than a recipe but this recipe alone will surprise your palate.
In Sanskrit, the word "ayurveda" consists of the words āyus, meaning
"longevity" and veda, meaning "related to knowledge". Mung bean is
a popular food in ayurveda as it can help cleanse the body. It is a source
of a variety of nutrients that can help fight ailments and chronic diseases.
It is high in protein, vitamins B6, C, K, potassium, and dietary fiber
content which help lower a high cholesterol level.
Mung Bean Soup
1 c dry mung beans, soaked for 5 hrs or overnight
6-7 cups vegetable broth (I use the vegetable pulp from my juicer and
boil for 2 mins, then strain)
4 cloves garlic, crushed and chopped
2 tbsp red onion, chopped finely
1 tbsp ginger, chopped finely
1/4 c carrots, chopped (omit for cleansing)
1/4 c celery, thinly sliced (omit for cleansing)
1tsp paprika
1/2 tsp cinnamon
1/2 tsp cayenne pepper
Pink Himalayan salt or Sea salt
Pepper to taste
Clean and discard soaked water from the mung beans.
Combine all ingredients in the pot, stir and bring to a boil.
Immediately lower the heat from medium to low.
Simmer for 35 minutes. Add more vegetable broth for a more soupy
consistency.
Adding greens like spinach, chard and kale at the end of cooking are
optional as they bring out the mung bean flavor.You may also use
garam masala instead of paprika, cinnamon and cayenne or use a
combination of spices such as turmeric, cumin and coriander.
For garnish, add your favorite oil, such as hemp oil or flavored olive
oil when the soup is done.
Tip: Uncooked oil is a healthier alternative, while cooked oil contributes
to the toxin build-up in the body.
