Here’s how I like to make my mung soup. Today it's green, because I have long beans, zucchini, rainbow chard and cilantro... but sometimes it's other colors depending on what other vegetables I use.
Step by Step Preparation Ritual
First, soak the beans while preparing the onions, ginger + other veggies you're adding! Here's a visual of all of the ingredients (minus the ghee and your veggies).
I don't measure strictly, but pictured is enough for 1 person to eat well for 1 day.
You'll want at least 4-5 cups of water to cook everything in + whatever veggies you're adding.
Serve it up, eat it slowly to savor it fully, and let me know how you like it!
If you've got a big week coming up, or are about to start a new project (such as a deep-dive teacher training with us, perhaps!? ;) and want to be clean, clear, shining, and resonant, this soup and the full cleanse protocol might be just the thing for you.
I do a solid week before every teacher training I lead.
In India, I'm often the only person in the group who doesn't catch a cold during the springtime Himalaya weather changes. Dipika says that's because my channels have been cleaned of sludge, and there's nowhere for the viruses to get cozy, stay a while, and multiply to the point where I suffer symptoms. I hope our Ayurvedic kitchen wisdom does you well, because...
Even if you aren't strict about eating ONLY this soup, or don't get the Ayurvedic herbs recommended in Dipika Delmenico-Voss’s amazing 7-day cleanse protocol, it's great. I did order the herbs from Ayushakti US website recently, and they came to Hawaii within 4-5 days.
Saturday, July 31, 2021
4:00pm Hawai'i • 7:00pm Pacific
7:30am India • 12:00pm Sydney (Sunday)