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Monday, February 10, 2014

Ingredients



  • 1 cup of mung beans, dry

  • 10 cups water

  • 6-7 cups assorted vegetables (celery, carrots, zucchini, green beans, or broccoli)

  • 2 tablespoons ghee or cooking oil (olive, coconut)

  • 2 onions, chopped

  • 2-inch piece of fresh ginger root, minced

  • 3-4 garlic cloves, minced

  • 1 heaping teaspoon turmeric

  • 1 heaping teaspoon cumin

  • 1/2 teaspoon ground coriander

  • 1/2 teaspoon fresh cracked pepper

  • 1 cup brown basmati rice

  • 1-inch piece kombu

  • 1 tablespoon Celtic sea salt or Himalayan pink sea salt


Directions



  1. Prep Ahead: Wash the mung beans and soak them in water overnight.

  2. In a large stockpot, saute the vegetables in the ghee on medium heat until onions are translucent.

  3. Add the rest of the ingredients, except the salt*, bring to a boil. Lower heat, and cook for another 45 to 60 minutes.

  4. Stir in the salt at the very end.


10 Feb 2014

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