DELICIOUS VEGETARIAN DISH
Becoming a vegetarian was one of my goals this year, eating as much whole natural foods as I can. So my search began to keep my body healthy and balanced to have all my nutrients in place.
As a trainer and a person that likes to exercise, lift weights and stay active I needed to find the right nutrition.
Being a certified Wholistic Kinesiology practitioner helped me with this path. This technique is a healing system that determines your very unique health needs. I have being using it to see what is beneficial to my health. This is done with Applied Kinesiology. By extending for example one of your arms and hold it straight and tight, let say you are holding some cleaning liquid like Clorox with the other hand, and I try to push it down, it won’t be able to sustain the push, your arm will go weak; and if I put an organic apple in your hand and do the same testing your arm will stay strong, meaning that the apple will be optimal for your body.
That way I could know what types of foods my body was in need and in which combination. So I started to play with different foods and I came across with a legume supercharged with all the beneficial nutrients I wanted.
This product is called Mung Beans, when sprouted; mung beans are usually just called bean sprouts.
Like many other legumes, the mung bean can be eaten raw when sprouted, or else eaten cooked with the skin on or off.
Unlike many other beans, the mung bean is quite easy on the digestive tract and doesn’t usually cause a gassy reaction.
Mixed with quinoa or brown rice will give me a complete protein. According to modern nutrition, mung beans offer 14 gms of protein per cooked cup. Mung beans are also a good source of dietary fiber. They also contain thiamin, iron, magnesium, phosphorus, potassium and copper, and are a good source of folate.
Mung beans can be eaten on their own, or combined with rice or combined with vegetables and greens to make hearty soups or ground into flour to be used to make crepes or added to breads. Turmeric, cumin, dried ginger and coriander are some spices that work very well with mung beans.
Recipe: High Protein and easy to digest Mung beans with rice
- ½ cup mung beans rinsed
- 2- cups of water boil them for about ten minutes
- 1 teaspoon peeled and chopped ginger root
- ½ teaspoon turmeric
- ½ teaspoon ground black pepper
- ¾ teaspoon crushed red chilli flakes
Have this ready:
- 2 cups cooked white basmati rice, follow package indications
- 1 onion chopped and grilled with
- 5 to 7 cloves of garlic, sliced or chopped
- 1 or 2 cups of any chopped vegetables, preferably green, such as
- asparagus; celery; broccoli; zucchini, Swiss chard.
- You can also add carrots and /or mushrooms or you may prefer to keep it very simple and only use one or two green vegetables.
At the end combine the mung beans, the rice, the onion with the garlic and the vegetables let the vegetables cook for 10mn.
Bon Apetite, and Keep on Moving!!