- Recipe of the Season: Roots & Mung Bean Soup
- Talya's Kitchen Cookbook - Brand New Updated Edition!
- Making Ghee - Follow along to make your own
"ROOTS & MUNG BEAN SOUP"
preparation time: 1 hour, plus soak time for mung beans
VPK- (Tridoshic & Good for practically anybody!)
Ingredients: 2 Cups Dried Mung Beans Water for soaking Beans 6 Cups Purified Water* 1 6 - 8 inch stip of Kombu Seaweed 2 tsp . Cumin Powder 1 Tbs. Ghee or Coconut Oil 1 medium Leek, chopped 2 inches fresh Ginger Root, peeled & minced 1 inch fresh Turmeric Root, peeled & minced 1 tsp. each: cumin seed, mustard seed, cardamom powder & turmeric 1 tsp. Celtic Sea Salt 1 Tbs. Miso Paste 2 medium White Hannah Yams (aka japanese sweet potato) 2 medium Red or Purple Potatoes 1 medium Parsnip 4 stalks Bok Choy, including the leaves 1/2 bunch Dinosaur Kale Celtic Sea Salt to taste Garnish: 1 Tbs. Olive Oil & 1 Tbs. Raw Sauerkraut *For a "soupier" soup, increase the total water amount to 8 or even 10 cups. This recipe tends to produce a thick & hearty consistency.
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Directions: Soak the Mung Beans in Water for 8 - 12 hours. Then drain, rinse, place in a large, deep saucepan or soup pot. Add 5 cups of the purified water, plus the seaweed & cumin. Begin to heat on the stove over medium-high heat, stirring once or twice. In a separate large skillet, heat ghee or coconut oil over medium-high heat until melted. Add leeks, ginger, turmeric, cumin seed, mustard seed, cardamom & turmeric. Sautee until leek is tender but not overcooked and mustard seeds pop. Remove from heat and add to Mung Beans, turning temperature to medium-low. Stir in Celtic Sea Salt and Miso Paste. Allow mung beans to cook for about 25-35 minutes, stirring occasionally. Cook until they start to break down and become noticeably softer. Add remaining 1 cup purified water, yam, red potato & parsnip. Stir every 5 - 10 minutes to prevent beans from sticking to the bottom of the pot. Cook for another 15 minutes. Add bok choy, kale & additional celtic sea salt to taste. Cook for another 5-10 minutes and remove from heat. Delicious! Garnish with 1 Tbs. Olive Oil drizzled on top and 1 Tbs. Raw Sauerkraut per serving (you can make it yourself! See Recipe in Talya's Kitchen Cookbook).
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To purchase Talya's Kitchen Ayurvedic Cookbook
Ghee is considered one of the "super-foods" of Ayurvedic nutrition. Overflowing with abundant health benefits, ghee, also known as clarified butter, is clean, sweet and light to the taste. It is one of the most beneficial forms of fat for the body and when taken with medicinal herbs, ghee helps transport an herb’s nutritional properties to all seven tissue layers of the body. Read more...
1. Place 1 pound (4 sticks) unsalted, organic butter over medium heat
2. As the butter melts, it will move through a variety of stages and sounds. It does not need to be stirred.
3. A glass pan makes it easy to see the changes your ghee will go through. Corning Ware and stainless steel pots work, too.
4. As the water evaporates and protein solids from the butter separate and sink to the bottom of the pan, a layer of foam may form at the top.
5. When the ghee is done, it will smell like buttered popcorn.
6. Looking into the pan, you can see the ghee has turned into clear golden liquid.
7. Let the ghee cool for 10-15 minutes before transferring into a container with a pouring spout.
8. Strain ghee through a clean muslin tea bag.
9. Voila! Your ghee is done and ready to eat!
