Summer has not moved on (yet)...and other than AC, we need to eat light, cooling foods.
Mung beans are super-food in Eastern medicine, being cool & sweet in nature, they are used to clear heat and relieve summer-heat, remove toxicity and promote urination. From modern medicine point of view, they’re good for lowering blood pressure, cholesterol, calming the nerves, diabetes and weight loss. In addition, they are a rich source of protein, fiber, folate, manganese, Vitamin K and anti-oxidants such as vitexin and isovitexin. Cold mung bean soup is a regular summer dish in China & Japan.
Sprouting the beans makes them easier to digest, increase their protein content and maintains their good vitamins & minerals. Sprouting in the summer takes a few hours only. The ones you see here took an overnight (30C here).
To sprout:
1 cup dry mung beans
2 cups water
In a large bowl, soak mung beans for at least 4 hours. Rinse and discard water (may be greener). Tap dry (only) with a cloth and place in a jar/container with pierced lid (homemade one). You’ll wake up in the morning with sprouted mung beans which you can just refrigerate for up to a week.
For the Salad:
1 cup sprouted mung beans
1 cucumber, thinly sliced
A bunch of chopped cilantro leaves
Dressing:
1 large lemon, squeezed
2 tablespoon soy sauce
1 tablespoon rice vinegar
2 tablespoon water
1 tablespoon freshly grated ginger
1 chili pepper, finely chopped
1 teaspoon sesame oil
S & P
Combine sprouted mung beans with thinly sliced cucumber. Prepare sauce in cup and pour over. Serve with the chopped cilantro leaves. Allow it to sit in the refrigerator for at least 30 minutes before eating as it tastes better.
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