(DO NOT PREPARE IF BECOMING, ARE PREGNANT)
Serves 4-6
Previous Night:
SOAK OVERNIGHT: 1 cup mung beans in 2 cups water, in ceramic bowl.
Discard water before cooking.
Ingredients for Soup:
1 carrot: grated
1 parsnip: grated
1 12” length of burdock root: grated
1/2 cup of fresh (slice) or dry (crumble) black fungus (purchase at Asian market)
1/2 cup of seaweed (dulse or other) in small pieces
1/2 cup of fresh cilantro steams (if you only have leaves, mix in just before serving)
Preparation:
In 7 cups of water: bring soaked mung beans to a boil. Skim off foam. Reduce heat.
Add the above soup ingredients. Cover and simmer for 40 minutes.
Garnish with:
Mung bean sproats and/or
Fresh cilanto leaves
Energetics:
Clears heat from body, detoxifies. Reduces swelling and edema. Benefits lymphatic system, softens hardenings (seaweed). Promotes chi flow and strengthens digestion. Clears breathing passages and lubricates them, lubricates intestines. Helps sinuses, allergic reactions to air born elements. Dispels wind and dampness. Yin tonic that benefits Liver mainly, as well as Spleen and Stomach, Heart.