Healing Recipes

Click here to review the basic prep for barley and mung beans.  I recommend you make a pot of each at the beginning of the week for ease and enjoy different preparations each day.  In general, barley and mung beans have a neutral flavor and can be seasoned / spiced any which way to stand alone or accompany other fruits and veggies.

Sweet Mung Bean and Barley Breakfast Treat

This combo was inspired by a Puerto Rican breakfast porridge.  Enjoy alone, with raisins or even sauted bananas or mango!


Combine the desired amount of mung beans and barley to a pot.  Add 1/2 can (less or more depending on how creamy you like it) of coconut milk: must use the coconut milk for cooking, not the kind in a carton in the fridge section

Bring to a simmer

Add in a sprinkle of cinnamon and brown sugar to taste



Savory Mung Beans with Avocado and Tomato


~ Cooked Mung Beans

~ 3-4 scallions: chopped to 1/2 way up the stem

~ 1/2-whole avocado: chopped

~ 1/2-whole tomato: chopped

Morton’s Salt Free Cajun Spice 

Mushroom Seasoning

~ optional: squeeze of lime onto the avocado 


Warm a skillet over low heat then add a small amount of the oil of your choice.  Saute the scallions for several minutes then add in enough cooked mung beans to feed you and your crew.  Saute several minutes adding in a sprinkle of cajun spice and mushroom seasoning to taste.  Plate out with the chopped tomato and avocado.  Squeeze a little lime on the avocado if it so pleases.  

Savory Mung Beans with Daikon and Scallion

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~ Cooked Mung Beans

~ 3-4 scallions: chopped to 1/2 way up the stem

~ 1/4-Daikon: shredded

~ 1/4-Pepper (color of your choice!): chopped

Morton’s Salt Free Cajun Spice 

Mushroom Seasoning


Warm a skillet over low heat then add a small amount of the oil of your choice.  Saute the scallions for several minutes, then add in the daikon and pepper, after several minutes add enough cooked mung beans to feed you and your crew.  Saute adding in a sprinkle of cajun spice and mushroom seasoning to taste.  I love to serve mine on sourdough toast and often add eggs on the side with a touch of paprika.  

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Mung Bean & Daikon “Latkes” with Sauteed Arugula

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~ Cooked Mung Beans: 1 1/2-2 cups

~ 3-4 scallions: chopped finely 

~ 3/4-Daikon: shredded

~ 2 eggs

~ 2-3 tablespoons of flour

~ A few sprinkles of shredded asiago cheese (optional) 

Mushroom Seasoning

~ Package of Arugula 

~ One clove of garlic: diced


In a bowl mix the mung beans, scallions, daikon, flour, a sprinkle of mushroom seasoning, and asiago (optional).  Whisk the eggs in a separate bowl and stir into the mixture.  If the mixture is too runny you can add more flour as needed.  Warm a skillet over low/medium heat then add enough of the oil of your choice to coat the pan.  Scoop mixture into the heated oil and fry for 3-5 minutes each side to brown.  Allow to dry / cool on paper towels.  

In a wok, heat up enough oil to fill the bottom.  Add in the diced garlic.  After a few minutes, add the entire package of arugula and mix well in the oil and garlic.  Finally, sprinkle in mushroom seasoning and saute several minutes until greens are warmed, cooked well.  If desired add a sprinkle of paprika.  

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Not Stuffing, Stuffing: no joke I have fooled meat and potatoes folks with this divine dish!

Cooked Chinese Pearl Barley & Mung Beans (replace bread)

1 package of Mushrooms (replace sausage): diced

Celery: 2 stalks: diced

1/2 Yellow Onion: diced

fresh finely chopped Parsley 2/3 cup

fresh finely chopped (just leaves) Sage 1/4 cup

fresh Rosemary (just leaves) 3 tablespoons

fresh Thyme (just leaves) 2 tablespoons

Mushroom Seasoning

Nutritional Yeast

Walnut Oil

In a wok heat enough oil to generously cover the bottom

~ saute the onions for 8-10 minutes until translucent

~ add in the mushrooms mix well and saute 8-10 minutes

~ add in the celery mix well and saute 8-10 minutes

Mix in ~ 2 cups of barley and 2 cups of mung beans

~ add in several sprinkles of mushroom seasoning

~ Add a generous amount nutritional yeast

~ Mix in all chopped spices

~ taste add additional mushroom seasoning for a salty flavor, nutritional yeast for a cheese like flavor

~ Pre-heat oven to 350

~ Transfer to a sprayed/oiled baking dish

~ bake the stuffing uncovered for 20 minutes or until toasty bown

Click here for Soup Recipes: Soup is ON!

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What we drink also offers up an opportunity to tap into healing energy!  Check out tea recipes and preparations available for sale at Indy Healing Center! 

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Stay tuned for more recipes to come soon!  Check out the delcious offerings at TCM World


Organ Function, Emotion, & Spirit: Five Element Consciousness



indyhealingcenter@gmail.com  Melissa Laborsky, MD 2014