How To Detox The Liver Using Green Mung Bean Soup -


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How To Detox The Liver Using Green Mung Bean Soup

By Tom Tillman

    Sometimes the liver becomes overloaded with toxins which may be associated with various types of health problems such as gout, arthritis, pains in the joints, diseases, etc. It is a good idea to eat healthy meals that he help in detoxing the liver.
“You are what you eat” goes the saying. I believe we can all prepare our own food as easy as 1, 2, 3.  This helps us regain the power to choose, the vitality of good nutrition, the creative fun of activities that nourish body and soul.   These recipes are here to
eliminate any barrier to enter the dynamic world of having a vital and healthy relationship with what we consume.  Enjoy cooking without (too much) cooking…
A friend of mine went to a Chinese doctor with a knee problem.  The doctor prescribed mung bean soup.  According to the doctor, my friend’s  knee problem was due to too much uric acid build up in his blood. In Asia mung beans are powerful cleansers. This is a simple and delicious Ayurvedic  power house of a meal.  The spices and the mung beans will detox your liver, kidney, all internal organs and blood.  It will help many conditions including over weight, eczema, and other skin and lung problems. One doctor proclaims eating this soup for a week will help you loose 5 lbs.  I have been eating mung bean soup, now I will eat even more!

1 cup whole green mung beans – soaked overnight
2 cup water + 1/2-1 to taste tsp. salt- to cook beans in pressure cooker
2 cup water – to achieve the soup
1 tbsp sunflower oil or ghee
1/2 tsp mustard seeds
1/4 tsp hing (known as asafoetida in the West)
1 bay leaf
1/2 tsp Turmeric
1 tsp mixed cumin and coriander powder
11/2 tsp ginger – chopped
1/2 tsp garlic – chopped
1 tsp or to taste Salt
11/2 tsp. lemon juice
1 tsp raw sugar cane (optional)
Preparation Time: 45 minutes

Soak the mung beans overnight in water.  Make mung bean into sprouts by rinsing it for a couple of days.
Clean and finely grind ginger and garlic.
Drain the mung beans, wash them two times and cook in a pressure cooker with the indicated amount of water until the beans are broken. It takes around 40-45 minutes.
Heat the oil or ghee in a large deep saucepan and add mustard seeds. When mustard seeds pop, add hing, bay leaf, turmeric, cumin, coriander, ginger and a pinch of black pepper. Mix well and do not allow to burn.
Place the cooked beans with the fresh water and the remaining ingredients into the saucepan. Bring to a boil then simmer for a few minutes more. Add Lemon and Enjoy!

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