RECIPE OF THE MONTH Mung Beans and Rice Makes 8 Servings Mung beans are high in natural vegetable protein, rich in important minerals, and very easy to digest. They are an excellent staple that you can use as a healing monodiet or fall back on when you need to regain balance in your life. With the addition of brown basmati rice, steamed vegetables, garlic, onion, ginger, and turmeric, along with a dollop of low-fat yogurt, you have a very nutritious and filling meal. For many patients, I suggest a post-fast monodiet of mung beans and rice. This recipe is very good for anyone who is recovering from an illness; someone who is fatigued; and for people with digestive problems. It is also good for general cleansing-detox at the change of season. Ingredients: 1 cup mung beans 1 cup basmati rice 2 bay leaves 1-inch piece of kombu seaweed 9 cups of water 4-6 cups chopped assorted vegetables (carrots, celery, zuchini, broccoli, etc.) 2 tablespoons extra virgin olive oil 2 onions, chopped 1/2 teaspoon pepper 1/3 ginger root, minced 3-4 cloves garlic, minced 1 heaping teaspoon turmeric 1 heaping teaspoon garam masala 1 teaspoon crushed red chilies, (more or less to taste) 1 tablespoon sweet basil Seeds of 5 cardamom pods Sea salt or Braggs Liquid Aminos to taste Soak beans overnight. Wash beans and rinse at least 3 times. Bring water to boil; add beans, bay leaves, and kombu seaweed; and let boil over medium-high flame. When the beans have boiled and are soft, about 40 to 50 minutes, add rice, lower heat to simmer , and let cook for another 20 minutes. Clean and cut vegetables. Add vegetables to simmering rice and beans and continue to cook for approximately 15 more minutes. In the meantime, heat oil in large frying pan. Add onions, ginger, and garlic, and sauté over medium-high flame until brown. Add turmeric, pepper, garam masala, and red chilies. Add this mixture to the the pot with beans and rice. You will need to stir often now to prevent scorching. Add sweet basil, cardamom pods, and sea salt or Braggs to taste. Continue to simmer for another 10 to 15 minutes, stirring often. You may have to add extra boiling water until the rice and vegetables are completely cooked. The consistency should be rich, thick, and souplike, with ingredients barely discernible. Serve with yogurt. This dish is predigested, and is excellent for the sick, the elderly, and young children, but in those cases make it less spicy. Kombu seaweed enriches this recipe with minerals and helps make the beans more easily digestible. From http://drdharma.com (The office of Dharma Singh Khalsa, M.D.) The Healing Zone Newsletter, July 2003 Remember we are NOT Doctors and have NO medical training. This site is like an Encylopedia - there are many pages, many links on many topics. Support our work with any size DONATION - see left side of any page - for how to donate. You can help raise awareness of CAM.