Easy, healthy recipe alert! Coconut Mung Bean Soup 
Mung beans – potassium, magnesium, folate, fiber and b6. Rich in essential amino acids. Easily digestible. Praised in Ayurveda for being tri-dosha – they jive will all constitutions especially when prepared with warming spices like ginger, cumin and coriander.
Sweet potatoes – did you know they’ve been around in some variety for almost 35 million years in America? High fiber, prebiotic and rich in anti-oxidants. Contain vit A, vit C, potassium, B vitamins, some protein and minerals.
Ginger – can I get an AMEN for digestive improvement?! Ginger stimulates and kickstarts your digestion which is helpful for those of us with digestive issues like delayed gastric emptying and acid reflux. May improve circulation, anti-inflammatory – moderates the production of pro-inflammatory cytokines which are responsible for an increased immune response, and is also antibacterial in nature.
When I cook now, I think about the purpose and unique role of every ingredient in the dish. Being present with your food choices makes the dish taste better and feel healthier.
Coconut Mung Bean Soup
Ingredients:
1 cup dried, sprouted*(or soaked overnight) mung beans
2 tbsp olive oil (or sub grapeseed oil or ghee)
1 cup sweet potato, peel and small diced
2 carrots, peeled and small diced
2 small bok choy, roughly chopped
½ onion, small diced* (I omit this as it’s a reflux trigger)
1 inch piece of peeled, chopped fresh ginger root
1 cup coconut milk
3 cups vegetable broth
1 tsp ground coriander
¼ tsp ground cumin
1 tsp salt (more to taste)
small bunch fresh cilantro
¼ lime or lemon juice
In a medium saucepan, sauté the sweet potato, carrot, ginger and onion for about 5 minutes. Season with salt, coriander and cumin. Add 3 cups broth. Bring to a boil. Add the mung beans and cook for another 5 minutes. Add coconut milk and simmer for a few minutes. Reduce heat to low, cover and cook on low another 10 minutes. Remove from heat, add salt to taste, chopped cilantro and fresh lime juice. Enjoy!
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