Cleansing With Mung Beans and Rice

Cleansing is almost a necessity when we transition from one season to the next.  In this time the immune system is compromised as the body attempts to transform and prepare itself for the times ahead.

Their are different cleanses and fasts for each season.  Marika and friends of Glowing House love to “test” out many detox and rejuvenating approaches for the body, mind and spirit.  For each individual the results and effects are different but the transformation is nonetheless significant.

This fall we are partnering with Kundalini Yoga East to participate in a 30-day Mung Bean and Rice cleanse.  Mono Diets are typically safer and more effective than fasts as one still ingests foods that posses healing properties the body needs.  The work of the digestive system is lessened, allowing for greater \ cleansing and healing to occur.

A beloved mono diet, the Mung Bean and Rice combination cleanses the kidneys, colon and digestive organs.  Also, it strengthens and reorients the liver function as well as helps digest unwanted tissue. This calming, soothing and warming mono diet’s alkalizing effects builds and tones organs, nerves and glands.  Mung beans are full of protein, carbohydrates, minerals, and all the vitamins you need.  The healing properties of Mung Beans are so amazing that it’s been called “the Food of Angels.” 


Here is one recipe given by Yogi Bhajan, Master of Kundalini Yoga.  Remember you can cook mung beans with lots of fresh veggie so check out your local farmers market for seasonal favorites.

INGREDIENTS

4 ½ cups water

mung_beans_and_rice½ cup whole mung beans

½ cup basmati rice

1 onion, chopped

3 cloves garlic,minced

¼ cup finely minced ginger root

3 cups chopped vegetables (any of your choosing: ie. greens, carrots, peas, etc)

2 tablespoons ghee or oil

¾ tablespoon turmeric

¼ teaspoon crushed red chilés (not for Pittas)

¼ teaspoon ground black pepper

½ teaspoon coriander

½ teaspoon cumin

½ teaspoon salt

COOKING INSTRUCTIONS

Rinse the mung beans and rice.  Add the mung beans to boiling water and cook until they begin to split.  Add the rice and cook another 15 minutes, stirring occasionally. Now add the vegetables.  As it begins to cook it will thicken.

Heat the ghee/oil in a sauté pan and add the onions, garlic, and ginger and sauté until clear.  Add the spices and cook 5 more minutes, stirring constantly. Add a little water if necessary.  Add this to the cooked rice and beans. The final consistency should be like a thick soup.  You can use any vegetables you like, as well as use Bragg Liquid Aminos, instead of salt.

What is between the Body and the Spirit?  The Mind    -Yogi Bhajan

For group support/consciousness during this cleanse
please check out our Facebook page for tips, insights and you can share your experiences.


 

Sources:

Ayurvedic Healing, Dr. David Frawley

The Aquarian Teacher, Yogi Bhajan

Food for Health and Healing  Remedies and Recipes by Yogi Bhajan, PhD

http://www.allaboutfasting.com/kitchari.html

Greens with Artichoke Vinaigrette

Need to increase your leafy green intake?  Try this simple and tasty recipe.  Mmmmm delicious!

artichoke vinaigrette

Serves 8 | Preparation time – 10 minutes | Cooking time – 10 minutes

INGREDIENTS

3 tablespoons fresh lemon juice                                                                                       1/3 cup extra-virgin olive oil                                                                                         kosher salt and pepper                                                                                                       1 1/2 ounce jar artichoke hearts (packed in water or oil), drained and roughly chopped    25 ounces of mixed greens

DIRECTIONS 

1. In a medium bowl, whisk together the lemon juice, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  Stir in the artichokes.

2. Divide the greens among individuals plates and top with the vinaigrette.

Recipe by Kate Merker | March 2008

Vibrant Live Soup

So its winter!  You want a soup full of nutrients but not overly cooked.  Well here you go!  A tasty bowl of yummy nutrients.

4 Kale leaves, with stems removed
1 Avocado, peeled, pitted, and diced
1 cup Sprouts
2 stalks Celery
1/2 small Red Onion
1 Garlic Clove
1 Cucumber, peeled
1/2 cup Carrot Juice
1 tablespoon Flax Seed Oil
1 tablespoon Nama Shotu Sauce

Chop all vegetables.  Place all ingredients into a blender and blend for about 31 seconds (or to your preference).  Decorate with sliced scallions and a thinly sliced tomato.

Serves 2

Apple Sauce

Here is a simple recipe to make your own delicious apple sauce. Enjoy!

3 Baking Apples, peeled, cored and chopped
Purified Water
1 Tablespoon Maple Syrup (if desired)

Place apples in blender on pulse setting and add liquid until the desired consistency is achieved. Add maple syrup to taste as desired.

Benefits: Apples clean the liver, soften gall stones, and aid colon function. Fresh is always better. Most bottled apple sauces have preservatives or stabilizers to maintain the light color of the apples.

Kale & Avocado Salad

Kale has become one of the most popular green leafy veggies in recent years. Probably due to it being one of the healthiest vegetables on the vegetable roster. This recipe is super delicious while capitalizing on the healing properties of Kale. Enjoy!!

! bunch Kale Greens
1 Avocado

2 tablespoons Liquid Braggs Amino Acid
1/4 cup Nutritional Yeast
1 tablespoon fresh Lemon Juice

1/4 cup Extra Virgin Olive Oil
4 Garlic Cloves
sesame seeds (as desired)

Wash Kale and chop by hand or in food processor using the slicer blade. Blend a paste of olive oil, garlic and avocado. In a bowl, mix kale, liquid aminos, nutritional yeast, lemon juice and as much of the avocado garlic paste as desired. Decorate with several sprinkles of sesame seeds. Share with friends and enjoy!

Tips: Olive Oil should be cold pressed extra virgin because it maintains its chlorophyll. Heating olive oil makes it difficult to digest (toxic).

Benefits of Kale: It’s rich in Vitamins A, C, riboflavin, niacin, calcium, magnesium, iron, sulfur, sodium, potassium. Kale is a blood cleanser and one of the best cancer fighting vegetables (lung, stomach, esophageal, colon, oral, throat, G.I., breast, bowel, bladder and prostate cancers).

Homemade Almond Milk

Ever thought about making your own Almond Milk but wasn’t sure how to do it?  Well, here is a simple recipe for making fresh, raw delicious almond milk which is a great alternative to cow, goat or soy milk.

1 cup Almonds with or without skins, soaked overnight*
3 cups filtered Water
2 Bananas or 2 Dates (optional)
3 tablespoons Maple Syrup
1 tablespoon Vanilla flavor

Drain the water from the almonds and discard.  Place all ingredients in a blender and blend at the highest speed until smooth.  Strain through cheesecloth.  Ready to drink or use in dishes!  Homemade raw almond milk will keep well in the refrigerator for three or four days.

*Removing Almond Skins: Soak almonds in hot water (for minimum of 6 hours), then pinch the nut and they will slide out of their skins.

Benefits of Almonds:  Great for the nervous system, provides support to the bowel system, nourishing and rejuvenating to the body’s reproductive systems and brain.  High in potassium, magnesium, phosphorus and protein.

Hot Quinoa Cereal

This is a great seasonal dish sure to please!  It’s an easy recipe to make eating tasty, nutritious, warm and easy to digest.

Here’s what LAURA KELLY has to say about this dish: “OMG never again will I eat oatmeal! I have found the perfect breakfast meal ever!  Beats any sort of cereal and oatmeal!  Thank you so much for introducing this to me!! Obsessed to say the least, xoxo”

1 cup Quinoa
2 cups Filtered Water
2 cups Organic Soy Milk
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 cup honey

Place water, quinoa in a smail saucepan and bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the quinoa is tender & the mixture thickens, about 20 minutes, add more water if necessary.

When the quinoa is almost done, put the soy milk, ginger and cinnamon in another small saucepan.  Warm the mixture over low heat.

Divide the quinoa among 4 serving bowls. Pour the warm soy milk over each serving and drizzle with a little honey.