I wrote this on day one of my third trimester. Right on cue I noticed some hyperacidity, probably due to the fact that my guts are being squished. But even if you are not pregnant, my guess is that most people are experiencing excess heat as it accumulates in the body towards the end of summer.
This medicinal meal contains astringent greens and spices known for their cooling properties, along with a cooking method that boosts “agni” (digestive fire) without burning you out. Robust agni is responsible for glowing skin and long-term health. It might seem counterintuitive to eat cooked things in summer, but it’s actually one less task for your body to do, so nutrients are absorbed easier. This can be eaten at room temperature if you prefer.
Serves 2
Ingredients:
1 cup split yellow mung beans, soaked for an hour or longer
4 cups water
1 inch piece kombu seaweed (the minerals help you digest the legumes)
1/2 tsp turmeric powder
1 tsp coriander seeds or ground coriander
4 kale leaves, chopped small
2 heads baby bok choy, or 2 handfuls baby spinach
Himalayan pink salt
Toppings (any or all):
1 tsp coconut oil or ghee per bowl
Fresh lime juice
Nutritional yeast
Ground pumpkin seeds
Seaweed snacks
Method:
Drain and rinse mung beans. Add to a medium pot with water, kombu, turmeric, and coriander. Bring to boil then reduce heat to a low simmer for 20 minutes with a lid partially covering.
Add greens on top of beans and cover with lid to steam, no need to mix, for about 3 minutes or until tender but still bright green.
Turn off heat and season with pink salt to taste. You can let it sit for a while if you prefer to eat at room temp.
Ladle into bowls. Top with coconut oil, a squeeze of lime, nutritional yeast, seaweed, and pumpkin seeds.