I’ve been reading about the properties of energy this week in my Natural Nutrition program, and was thinking about mung beans (because who doesn’t, amiright?) and their ability to promote cleansing and detoxification on more than just a physical level. All of the sudden a recipe for mung bean soup appeared in my inbox. Not sure if it was because I was asking the universe for mung beans, or Dana at Minimalistbaker.com was feeling the need for a fresh start to March too, but I’m going back to an old favourite this week, and burying my nose in the Minimalist Baker cookbook. This is a favourite because every recipe is delicious and healthy, and can either be made in 1 bowl, with 10 ingredients and/or in 30 minutes or less. If you’ve been thinking about getting into vegan cooking a bit more this is a great book to start with.
The first 4 recipes are from her book. The last one is directly from her blog. Enjoy, and as always, Eat wild
- Greek Kale salad with chickpeas and lemony garlic-herb dressing
- Braised tofu tostadas in cabbage cups
- Cashew soba noodle salad
- Coconut curried carrot soup
- Fire roasted tomato and mung bean soup
Enjoy. And as always, eat wild my child.