Everyone has been getting sick recently…my friends, colleagues AND my sweet baby 1 year old nephew, Evan.
I have not gotten sick yet, and of course, I don’t plan on it. But, as I always do when everyone around me isn’t feeling well, I do whatever it takes to prevent getting sick…which includes taking vitamin c, echinacea, zinc, getting more sleep and eating the soup below!
Perfect book for perfect health!
Before my nephew, Evan was born, I bought my sister the book above, \"Perfect Health for Kids\" by Dr. John Douillard.. It was recommended to me by a pregnant woman (and mother of two) who was working at the Kripalu book store. My hope was that my sister and her husband, who actually happened to be raised on organic foods, would raise their kid holistically… and that, they certainly are.
So I was very happy when I called my sister this morning and she told me that she stayed home from work today to nurse her baby back to health. I was even more happy when she told me that she was making a soup from the book I had gotten her- filled with mung beans and turmeric. Yay and yum!
Lucky me, I was planning to go to my sister’s tonight, anyway. I’m at their house babysitting while Evan is sleeping and while they’re out celebrating my brother-in-law’s 35th birthday!
So, going to eat this for dinner and of course, needed to share it, so you, too, can prevent your fall-winter cold AND/OR treat your your body well. (I just heated it up and had a taste and it is DELICIOUS).
As John Douillard calls it, it is a “SOUP TO IMPROVE DIGESTION AND CURE COLDS”. He writes, “many illnesses in children are caused by weak or sluggish digestion…this soup is easy to digest and can be eaten at any time of the year by any kid-type. It is a perfect source of easy-to digest proteins that are needed to help a child [a pregnant woman, nursing mom, the elderly and everyone in between) recover from a cold, flu, or stomach virus.”
delicious, filled AND fights colds and the flu!
SOUP TO IMPROVE DIGESTION AND CURE COLDS
1 cup split yellow mung beans (found in health food stores and Asian, Middle Eastern, or Indian food stores)
2 cups white basmati rice
1 in fresh ginger root, chopped
1 sm handful of fresh cilantro leaves, chopped
2 tbs ghee (clarified butter)
1 tsp turmeric
1 tsp coriander powder
1 tsp cumin powder
1 tsp whole cumin seeds
1 tsp mustard seeds
1 tsp sea salt
1 pinch of hing or asafoetida
7-10 cups water
Bragg Liquid Aminos (optional for flavor or salt subsitute)
DIRECTIONS:
1. Rinse beans and rice together until the water runs clear.
2. In large pot on medium heat, mix:ghee, mustard seeds, turmeric, hing, ginger, cumin seeds, cumin and coriander powder. Stir together for a few minutes, lightly sauteing the spices.
3. Add rice and beans and stir again until they are coated with spices and ghee.
4. Add water and salt and bring to a boil.
5. Boil for 10 minutes.
6. Reduce heat to low, cover the pot and continue to cook until rice and beans become soft (about 30-40 min)
7. Add cilantro and optional liquid aminos just before serving.
Looks more like mush, than soup, but really tastes delicious. Definitely needs the Braggs Liquid Aminos.
Enjoy!
be preventative. be healthy. be well.
xoxoox
be well,
arielle
