Mung beans have a rich source of nutrients such as protein, iron, zinc, potassium, magnesium, manganese, vitamin C and thiamine. B vitamin, thiamine, is needed to ensure that the nervous system functions properly. Mung beans are easy to digest, and absorb toxic residue on the sides of the intestinal walls.Seaweeds contains a high amount of iodine, which is an essential trace mineral needed in the functioning of the thyroid gland. We also need a sufficient amount of iodine so that it doesn't take on the radioactive iodine that is present in the environment and can cause toxicities in the body. Since we are incorporating more raw foods, we decided to make a raw version of Mung Bean and Kelp Soup. (see recipe below) The soup remained at 100° temperature so no enzymes were killed. Enjoy!
Mung Bean and Kelp Soup Recipe -raw
∙ 4 cups of spring water
∙ 2 tbsp of organic extra virgin olive oil
∙ 1 organic leek leaf
∙ 1 organic carrot
∙ 1 organic celery stalk
∙ 1 organic thyme
∙ 2 pieces of organic kelp
∙ 1 organic red onion
∙ 2 organic garlic cloves∙ handful of organic Italian parsley
∙ 3/4 cup of organic mung beans (soaked for 48 hours)
∙ 2 tbsp of organic hemp seeds
∙ sea salt
∙ organic black pepper
1. Bring 4 cups of water to a boil and then add oil and thyme.
2. Chop leek, carrot and celery. Then add to water and simmer for about 20 minutes (this will be your broth).
3. Place kelp in some water to soak. Set aside.
4. Chop red onion and garlic. Let sit for 5-10 minutes.5. Chop parsley. Set aside.
6. Drain soaked mung beans and kelp and add to a blender.
7. Add parsley, garlic and red onion to blender and blend all ingredients.
8. Once broth is made, turn off heat and let sit until liquid reaches 100°temperature (we use a frothing thermometer).
9. Once broth has cooled, drain and discard of vegetables.
10. Pour broth and blended ingredients to a large mixing bowl.
11. Add spices and hemp seeds and stir for about 2 minutes.
12. Serve and enjoy!