Monthly Archives: February 2012

Strengthening and Purifying with Healing Mung Bean Soup: A recipe

The rush rush life we live is so acidic and hard on the body.  Even if we are eating a high nutrient dense alkaline diet and getting good life enhancing exercise (yoga, chi quong , walking, swimming and various others) the stress of daily life can be very debilitating.  The right frame of mind is essential. What thoughts we digest are paramount.  Loving, accepting, non judgemental thoughts  create a healthy alkaline body. Meditation, prayer,gratitude, kind deeds and a peaceful life style are all excellent techniques to guide us to healthy life, individual and collective.

There are also very grounding healing soups to have all year round that create calmness both in the cooking and the eating.
This is one of them. I love to have this for breakfast or once a day for several days (try 30 days) to strengthen, de-toxify and ground the body.



1 cup of organic whole green mung beans
8 cups  best water (Kangen see previous blog)
3 pinches fennel seeds
3 pinches cumin seeds
2 pinches ajwan seeds
2 or 3 pinches coriander seeds
1 pinch asafoetida powder
8-10 fresh curry leaves
3 pinches turmeric powder
4 one inch pieces of wakame (Optional)
celtic sea salt to taste

Prepare yourself and your ingredients.  Light a candle and with grateful intention
wash the mung beans stirring clockwise(or anticlockwise keep the direction the same) in a deep bowl. Discard the water and repeat 3 or 4 times. You will find that as you gently stir and wash the beans with your hands you will feel a settling down and a connection with this bounty from Mother Earth. Place the beans in a saucepan with the water.
Soak for a few minutes the seaweed (wakame) until soft enough to tear into small pieces.
Place all the seeds unto a mortar and pestle and grind for a minute or so. They do not need to be converted to a powder just crunched for a bit to release their aromatic healing properties.
To the saucepan with the beans and water add all the ingredients except the salt.
On a medium heat bring the soup to a boil, reduce heat to slow and cook gently for an hour or so.  Half way through the cooking process add salt to taste.

Here’s what all the ingredients look like at the start of cooking

Mung Bean Soup Cooking

Now you are ready to enjoy. I sometimes enjoy to add a squeeze of lime juice
and some soaked raisins particularly at breakfast.
Eat slowly and with gratitude and see how your system will flourish!

Delicious, Ready to Eat

On Contemplating on the Beauty of NATURE!

HYDRANGEAS abound right now in the Southern hemisphere Summer.
I love their colour and their versatility

A  excerpt from a poem highlighting 

by talented new poet Silas Tresson (1994-present)
2009-2011 Hello Poetry by Red Church Digital

“The swaying hydrangeas look ablaze
with divine, blue flames as ever
I tremble in the pouring rain, dazed….
As if praying, I’ll sing forever.”