The first time I’ve heard of Mung beans was earlier this year, when I was doing a cleanse with Vanessa Kudrat.
When you’re on a cleanse with no meat, dairy, eggs, gluten and sugar, you have to get creative, otherwise you might get bored quickly. So Vanessa gave me recipes – a few of them every week – so that I could have both variety and flavor, and with the help of my friend Heidi (who did most of the shopping and cooking, thank you Heidi, you rock!) I got to learn about and experience Mung beans for the first time in my conscious life.
From Wikipedia and other reliable sources: “Mung beans, also known as green gram, mungbean, mung or golden gram, are small, oval and green in color. They are commonly used in Asian cuisines, such as Chinese cuisine and cuisines of Burma, Sri Lanka, Thailand, Japan, Korea, Philippines, Bangladesh, Pakistan, India, Indonesia, Vietnam, and other parts of Southeast Asia.”
The Mung Bean is considered a Superfood. It has all kinds of special attributes like low saturated fat, sodium, and cholesterol. It is high in everything that’s good for you: dietary fibers, Vitamin C, Vitamin K, Riboflavin, Folate, Copper, Manganese, Protein, Thiamin, Niacin, Vitamin B6, Pantothenic Acid, Iron, Magnesium, Phosphorus and Potassium. The nutritional value of mung beans makes them ideal for weight loss, improved stamina and optimal well-being and I think I’d like to start including them in my diet.
Vanessa asked me not to publish her recipe, so I can say only that it was delicious, that I was able to enjoy it daily for the entire week, and that when I get back to Los Angeles at the end of January I think I’ll do another cleanse.
The good news is that Vanessa moved recently from the East Coast to LA, so if you also want to cleanse your body, feel great and meet an extraordinary woman (she’s also a Yoga teacher and much more), or if you simply want a great Mung bean recipe, you may want to contact her.