Lymph Loving Recipes

Spiced mung bean curry 100g dried mung beans, washed and soaked in water at least 6 hours or overnight first 2 tbsp ghee (or coconut oil) 1 red onion (or brown onion) 1 thumb-sized piece of fresh ginger, peeled and finely chopped 2 garlic cloves, crushed ½ tsp cumin seed ½ tsp coriander seeds, ground […]

January 10, 2022

Cryobody Revolution

Spiced mung bean curry

  • 100g dried mung beans, washed and soaked in water at least 6 hours or overnight first
  • 2 tbsp ghee (or coconut oil)
  • 1 red onion (or brown onion)
  • 1 thumb-sized piece of fresh ginger, peeled and finely chopped
  • 2 garlic cloves, crushed
  • ½ tsp cumin seed
  • ½ tsp coriander seeds, ground
  • 1 tsp fenugreek seeds
  • 4 cardamom pods
  • 1 cinnamon stick
  • 1 tsp ground turmeric (or fresh turmeric, grated)
  • 150g tomatoes, chopped (or canned)
  • A pinch of seaweed flakes (e.g., dulse or wakame) or sea salt
  • 100mL of coconut milk
  • Juice of 1 lime

Serve with 1 cup (per person) steamed greens – e.g., kale, chard, silverbeet, bok choy or broccoli & a serve of cooked quinoa or brown rice

Cooking the mung beans:

Drain the soaked mung beans, rinse, and then place in a large saucepan and cover with three times their volume of water. Set to a high heat and bring to a boil. Continue to boil for 20 minutes until the beans are almost cooked and soft. Drain and set the beans aside.

Set a medium-sized saucepan on high heat and add the ghee/coconut oil, then add onion, ginger, and garlic. Cook, stirring for 5 minutes. Adding all of spices with a splash of water and cook, stirring until fragrant. Then add the tomatoes and continue cooking until tomatoes are softened.

Reduce heat, add 50mL water and simmer for 15 minutes, stirring occasionally. Once simmered, add in the seaweed/salt, coconut milk and lime juice. Add the cooked mung beans and combine. Simmer for another 15 minutes. Serve with cooked quinoa and greens.

Tip: mung beans look like little lymph nodes or glands! This curry is full of lymph-loving foods.

Fenugreek and ginger tea

Soak 1 teaspoon fenugreek seeds in a bowl of cool water for 5 to 10 minutes.

Strain and then infuse the seeds, along with a slice or two of fresh ginger, in a cup of boiled water for a further 5 to 10 minutes. You can use a tea infuser, or simply strain your tea of the seeds once brewed.

Note: avoid fenugreek during pregnancy.

Celery, parsley, carrot, beetroot & ginger juice

Place 1 carrot, a large handful of fresh parsley, 2 sticks of celery, ½ beetroot and a 3cm piece of fresh ginger in a juicer. Serve immediately.

Lymph-loving soup

  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, crushed
  • 1 thumb-sized piece of fresh ginger, grated
  • ½ tsp ground turmeric or freshly grated turmeric root
  • 2 broccoli heads and stalks (preferably organic), diced
  • 500mL homemade vegetable broth
  • 4 celery sticks, diced
  • Pinch of seaweed flakes (e.g., dulse or wakame) or sea salt
  • Pinch of black pepper
  • 2 cups shredded fresh green leafy veggies – e.g., spinach, kale, silverbeet, chard, watercress, parsley etc.

Sauté onion, ginger, garlic and turmeric in the olive oil, heated in a large saucepan over medium-high heat – stirring. Cook for approx. 5 minutes, or until onion is translucent.

Add stock, broccoli, celery, salt/seaweed, and pepper and bring to a boil with lid on saucepan. Reduce heat and simmer for 10 minutes, or until the stalk parts of broccoli are soft. Add green leafy beg, put lid on saucepan and simmer until they soften and turn bright green. Stir, cool soup slightly and blend until smooth with hand blender or food processor.

Serves 2

Raw rainbow veggie & ginger salad

  • 50g raw cashew nuts (or replace with walnuts)
  • 30g sunflower seeds (or replace with hemp or pumpkin seeds)
  • 2 carrots
  • 1 raw beetroot
  • 1 zucchini
  • 1 red capsicum, seeded and sliced
  • ½ small white cabbage, cored and thinly shredded
  • 2 spring onions, slices
  • 1 lime, cut into quarter wedges

Dressing:

  • A thumb-sized chunk of fresh ginger – peeled and grated or chopped
  • 1 tbsp olive oil
  • Juice of 1 lemon
  • ½ tsp ground turmeric
  • Pinch of seaweed flakes, such as dulse or wakame
  • Handful of fresh mint leaves
  • Handful of fresh coriander leaves (or use parsley instead)

To make ginger dressing, put half of the seeds and nuts into a food processor with all other dressing ingredients listed. Blitz until you have created a course-textured, pesto-style dressing. Add some more olive oil if you wish to make it thinner.

Peel carrots and beetroot and then cut them into thin matchstick sizes pieces… or roughly grate them instead.

Use a vegetable peeler to cut the zucchini into long, thin ribbons.

Place all the veggies into a large mixing bowl and mix through the dressing. Top with the remaining nuts and seeds and serve with a lime wedge.

Serves 4

Tip: including some raw fruits and vegetables in your daily diet can stimulate lymphatic function. Just remember to chew your food well!

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