Mung Bean Soup →

Photo Credit The Place Called OM

Let's be honest... sometimes we overdo it with processed, spicy, or fried foods. If you have 2 or more of the following symptoms you may want to incorporate this mung bean soup for a few days to release internal heat.

• Feel hot

• Bloated

• Gassy (with stinky odor!)

• Indigestion

• Acid reflux

• Fever

• Irritability

• Temporal headache

• Explosive diarrhea

• Painful urination

• Thirst that cannot be satisfied

• Sunburn

• Heatstroke

• Edema in the lower legs

• Red Rash

• Seasonal Allergies- itchy, red, burning eyes/ nose/ throat/ mouth

These symptoms indicate internal heat and inflammation in the body. It is important to clear this heat quickly in order to not injure the yin fluids.

Mung beans have become an important therapeutic legume in traditional medicine due to its ability to clear heat, reduce inflammation, detoxify the liver and cleanse the heart and vascular system.

IMPORTANT! Do not eat this soup if you are experiencing any cold symptoms such as feeling cold, watery diarrhea, low energy, or other cold symptoms. If you’re not sure if this soup is right for you, please contact us for an appointment.

Once symptoms resolve or you begin to feel cold, please stop eating this soup.

You can find mung beans at the grocery store by the dried rice and beans, Amazon, or Thrive Market.

TRUROOTS Organic Sprouted Mung Beans, 10 OZ

TRUROOTS

Buy on Amazon

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Temperature: Cool

Flavor: Sweet, acrid

Actions: Clear heat, clear stagnation

Organs: Stomach, Intestines, liver, gallbladder

Used for constipation and diarrhea due to heat, indigestion, acid reflux, heartburn, smelly gas, bloating, water retention (see list above^)

Caution: Do not eat if you feel cold, have loose, watery stools, and low energy

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Ingredients

• 1 tbs Avocado Oil 

• 1⁄2 Sweet Onion, diced

• 2 clove Garlic, minced

• 2 Large carrots 

• 2 Stalks Celery

• 1 cup Mung Beans

• ½ head Cabbage- green or napa

• 1 tsp Dried Thyme

• 1 Bay Leaf

• 8 cups Bone broth or stock 

• Salt and Pepper to taste 

Preparations

1. Follow instructions on packaging to cook mung beans. 

2. In a large pot, heat oil over medium- heat. Add onions and sauté́ until translucent. Add garlic and continue sautéing for 1 minute. 

3. Add carrots, celery, and cabbage. Cook for another 3 minutes. 

4. Add broth, thyme, bay leaf, salt, and pepper. 

5. Drain mung beans. Add mung beans to soup. 

6. Bring to boil and then reduce to simmer for 20-30 minutes. 

Mama Mercy's Beef and Cabbage Soup →

Mama Mercy’s Beef and Cabbage Soup

This recipe is version of a soup Dr. Oscar’s mother used to make. It has turned into one of my favorite go-to recipes when I’m feeling cold and run down.

This recipe is especially useful for those with a “yang deficiency”. It also helps build blood since it is rich in iron. Potatoes are grounding since they take root deep in the soil.

This soups wonderful for women before ovulation and menses to warm and nourish blood or for women trying to become pregnant.

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Temperature: Warming

Flavor: Sweet, Acrid, slightly bitter

Organs: Spleen, liver, kidney, stomach, large intestine 

Actions: Supplements Qi and blood, nourishes yin, moves fluids, strengthens bones and sinews, drains damp

Good for helping with edema, nourishing body due to deficiency or illness, for women before and after menses, may help with lower back and knee pain, good for constipation (especially the elderly and women), and detox.

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Ingredients

• 1 pound Beef stew meat

• 1 tbsp Avocado Oil

• ½ cup Onion, diced

• 2 cloves Garlic, minced

• ½ small head of Cabbage, chopped

• 1 cup white Potato, diced

• 1 tsp fresh Thyme

• 1 tsp fresh Sage

• 8 cups Beef Bone Broth

• ½ tsp Salt

• ¼ tsp Pepper

Preparations

1. In a large stockpot, heat oil over medium heat. Add onions and garlic. Cook onion and garlic for 2-3 minutes until onions are translucent.

2. Add beef and brown for 30 seconds-1 minute on each side.

3. Add remaining ingredients- cabbage, potatoes, bone broth, thyme, sage, salt, and pepper. 

4. Simmer soup for 1-1 ½ hours until meat is tender. 

*Alternative cooking: Slow cooker on high for 4 hours  

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