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Mung beans

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Mung Quinoa Power Bowl. Mung Quinoa Power Bowl This is great at room temperature, or reheated.

Mung Quinoa Power Bowl

To transport to work (or picnic) bring the mung beans, quinoa, and celery in a large jar, and any other toppings in small jars. It's quick to combine when you're ready for lunch. 4 tablespoons clarified butter or olive oil1 head celery cut into ½ inch segmentsfine grain sea salt1 large clove garlic, very thinly sliced½ teaspoon red chile flakes½ teaspoon ground ginger½ teaspoon turmeric2 teaspoons smoked paprikabig handful of dill, chopped2 ½ cups cooked mung beans1 cup cooked quinoa1/2 - 3/4 cups water, or as much as needed Toppings: lots of chopped green olives, lots of cherry or roasted cherry tomatoes, quick pickled red onions, big dollops of salted dill yogurt, thick threads of olive oil Heat the butter in a large pan over medium-high heat, stir in the celery along with a few large pinches of salt.

Serves about 4.Served in Colleen Hennessey bowl. Browse all QUITOKEETO recipes. Blog - Megan Huylo. Pilpelchuma Salad – QUITOKEETO. Pilpelchuma Salad We also do a ghee version of the pilpelchuma paste.

Pilpelchuma Salad – QUITOKEETO

Like this version, it keeps, refrigerated, for a week or so, and is a fantastic base for quick stir-fries, soup broths, or a finishing element for many blanched vegetables. Pilpelchuma Paste: 1 large, dried ancho chile, destemmed2 tablespoons + 1 teaspoon / 15 g cayenne pepperscant 1/3 cup / 25 g sweet (dulce) paprika 3/4 tablespoon ground cumin 1/2 tablespoon caraway seeds, ground 15 medium garlic cloves, peeled scant 3/4 teaspoon salt 1/3 cup / 80 ml extra virgin olive oil 1 cup / 240 ml plain yogurtscant 1 tablespoon pilpelchuma, or to taste2 teaspoons honey 5-6 cups shredded baby romaine and/or kale1 cup cooked mung beansone large handful of toasted pepitas1 ripe avocado, sliced.

Super Onigiri Recipe. Onigiri are so cute!

Super Onigiri Recipe

I make these little on-the-go rice balls all the time with leftover rice, and whatever fillings and seasonings are convenient and on hand. You can make them any shape you like, sometimes I'll use damp (lightly salted) hands, other times press them into a mold, for more precision shaping. I think the key is to avoid fussing, or trying to make them too perfect. I posted a photo of these super-onigiri to Instagram the other day - without the recipe. Mung Yoga Bowl Recipe. Recipe for Green Mung Dahl Soup - Daily Ayurveda. Quinoa and Mung Bean Burgers with Fruity Avocado Dip. Bear with me while I go through my self-diagnosed veggie burger addiction.

Quinoa and Mung Bean Burgers with Fruity Avocado Dip

As long as I can process ingredients in my much loved food processor, and find the outcome totally addictive, I will be blogging about it. But I'm sure I'll get through this phase. One day. I guess I'm also trying to prove something by making all these different types of veggie burgers: 1) you can indeed use almost any ingredients you can think of or already have in your pantry, 2) you do not need to use a drop of oil to make these, and 3) veggie burgers are quick and easy to make! So what's there not to get addicted to?? Meatless Monday: My Easy Kitchari Recipe. Posted by Alexandra on Monday, February 4, 2013 · 18 Comments Are you sometimes stumped for an easy vegetarian meal?

Meatless Monday: My Easy Kitchari Recipe

Has your digestion been on the fritz? Do you ever crave a “cleanse” that doesn’t involve green juice or starvation of any kind? If you answered yes to any of these then you should probably meet Ayurveda’s answer to all ailments: the warm, tasty goodness that is Kitchari. Last night after some gentle Sunday slowga it occurred to me that I was craving a bowl of this stuff.

Introducing MM Recipes! So, what’s Kitchari? If you google recipes you’ll see there are all kinds of little variations, but I promise that almost anything goes here with spices as long as you add the fresh fixings (and enough salt) at the end. The ingredients… 2 cups mung beans (the one bean known to be kind to all tummies), 1 cup basmati rice (I used brown this time), 1 tablespoon ghee* (very important!) *Ghee is clarified butter, and you can find it at Whole Foods and most health food stores. Step by step… Mung Bean Stew on a Budget. Buying and eating healthy vegetarian whole foods is often a painfully expensive pleasure.

Mung Bean Stew on a Budget

Organic products, fresh fruits and vegetables, plant milks, special flours, nuts and seeds can easily crash any family budget. We can definitely vouch for that. For the last couple of years, our food expenses have doubtlessly been our highest cost each month. We have prioritized paying more for food and less for clothes and other stuff. But this doesn’t mean that we are just splurging away without looking at the price tag of that organic coconut oil. With this in mind, we have decided to start a new series on the blog called Healthy Eating on a Budget. Here are some general tips on how to eat healthy vegetarian whole foods on a budget: Choose dried.

If you feel like sharing your own personal budget tips, we’d love to hear them! Sprout Salad Recipe. A truck just pulled up in front of my house and dropped off a palette of flattened boxes.

Sprout Salad Recipe

A tower, really. As tall as I am, and then some. I've spent a good amount of time staring at it. Formidable. But let me back up a bit - I'm standing here because a couple months ago I decided it would be fun to pull together an online pop-up shop. Here's a glimpse of how the packaging is shaping up (and what my office looks like right now). And for any of you who might be interested in some of the details that emerge when setting up a store, here's a sample list of some of the things that have been on my to-do list lately: Settle on a name.

In the midst of this, the farmers' markets here are absolutely booming. That's it for now - excited to share more on the recipe (and shop) fronts over the next few weeks. xo -h. Broccoli Dal. Mung Bean and Lentil Stew with Broccoli and Mini Peppers. Vegan Glutenfree Recipe - Vegan Richa. A Little Ayurveda, TCM and Mung Bean Stew with Sweet Potato.

In July, I took two classes at the New York Open Center, a 4-week introductory course on Ayurveda, the traditional Indian medicine, and a 3-week one on Food as Medicine, based on Traditional Chinese Medicine (TCM).

A Little Ayurveda, TCM and Mung Bean Stew with Sweet Potato

At first I was hesitant due to the cost, but then I had a conversation on the phone with my mom about them and she asked if they would be helpful for what I want to do as a health and wellness coach. When I said yes, she said that I should go for it then. That mentality has stuck with me as I make decisions whether or not to do further trainings or partake in opportunities that come my way. My only regret about the classes I took was that they did not last longer as I really enjoyed them and know that I only got to skim the surface. The principle common thread that lies between both Ayurveda and TCM, quite different from the way most conventional medicine is practiced, is that they both focus on the person rather than disease.

[Source] Mung Bean and Sweet Potato Stew 1.