Mung Bean Stew

\ Leave a Comment \ by

Aside from being one of the quickest legumes to prepare and the easiest of all beans to digest, mung beans have numerous positive health benefits. They are a good source of essential fatty acids, antioxidants, minerals, and protein. Green mung bean is known as the dosha balancing food according to Ayurveda, it cleanses the gut if taken regularly. It has significant amount of soluble fiber that helps cleanse and heal the body at multiple levels.
mung bean stew
Ingredients

1 cup of mung beans
1 white onion
1 tsp coconut oil
1/2 tsp turmeric
1 tsp cumin
1 tsp ginger
1 tsp minced garlic
1 tsp garam masala
2 cups of water or vegetable stock to cook mung beans
1 cup of coconut milk
salt and pepper to taste

Soak mung beans overnight. Rinse and cover with water in a pot. Bring it up to a boil and simmer for 20-30 minutes or until cooked. Drain and set a side. Heat coconut oil in a pan and add chopped onion and spices. Saute for 5 minutes until soft and fragrant. Add cooked mung beans and stir in coconut milk. Simmer for another 5 minutes. Take it off the heat and transfer to a serving bowl. Serve warm over rice or with bread.

Posted in: Dinner, Gluten Free, Lunch, My recipes, Uncategorized

Cauliflower Rice with Balsamic Roasted Veggies

\ Leave a Comment \ by

cauliflower riceI fell in love with raw cauliflower rice since I made tabbouleh last time. It looks like rice but tastes quite different – crunchy, nutty and delicious. You cannot substitute for rice in every recipe, but it is a perfect base for the main meal such as curry, stir-fry, stew, roasted vegetables on cauliflower rice. Enjoy either raw or cooked depending on your preference. For your sweet tooth, you can add almond milk, maple syrup, vanilla, cinnamon and some roasted stone fruit on top. Yum!

Ingredients

2 cauliflower florets
1 cup of diced pumpkin
1/3 zucchini, diced
1/2 spring onion
1 cup of diced parsnip
1 stalk of celery
1 tbsp balsamic vinegar
1 tsp coconut oil
1 tsp smoked paprika
1 tsp cumin
salt and pepper to taste
a handful of dried cranberries and almonds

Wash and dice all the vegetables. Toss with balsamic vinegar, coconut oil, paprika, cumin, salt and pepper. Place them in a baking dish and put in the preheated oven (200) for 20-30 minutes until cooked. Make cauliflower rice using a box grater and season. You can also use a food processor. Roughly chop the cauliflower and pulse into little pieces until it looks like rice. When veggies are all cooked, take it out of the oven and let it cool slightly. Then combine with cauliflower rice in a large bowl. Transfer to a serving bowl and top with dried cranberries and almonds.

 

Posted in: Dinner, Gluten Free, Lunch, My recipes, salads, Vegetarian