For thousands of years, food has been prescribed as a natural form of medicine. Certain foods are renowned for their healing powers and regenerative benefits. But it’s not the nutritive properties that carry the healing powers, it’s the essence of the food itself. All food contains information about nature–the seed planted in soil, grown in fresh air, with the energy of the sun. This information is more powerful than the food itself.

Mung beans may not be as exciting a food as some other superfoods, but their benefits top the charts. From an energetic perspective, mung beans are a surefire way to support your entire body while relieving itchy skin rashes, and detoxing and strengthening your Stomach and Liver. Most illnesses are related, on an energetic level, to poor Liver function, so it is especially important to give this organ a boost. And even though Spring is the season of the Liver, mung beans can be used throughout the year, with an added side-effect of beautiful, glowing skin.

Click here for a delicious recipe of mung bean soup.

 

TCM
4 Responses to Mung Beans: A TCM Superfood
  1. I get ill from mungbeans, bit too much for my liver?

    • Make sure the mung beans are cooked well. Then, eat a small amount, even if it’s a teaspoon a day until you build up to an entire bowl. Your liver and entire digestive system will love you for it!

  2. I heard there are 2 ways to cook mung bean. 15mins short boiling and 30 mins long boiling. Both ways produce 2 different benefit. Is it true?

    • It’s best to cook the beans slowly. 15 minutes versus 30 minutes will change the texture. The mung beans maintain their healing essence either way. We like the beans cooked longer as they are easier for some to digest.


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