In the vast landscape of traditional Eastern wellness, the mung bean is regarded as a humble yet powerful “superfood.” These small green gems are highly valued for their cooling nature, meaning they help to balance excess heat in the body—whether that heat comes from a change in the seasons, a spicy meal, or a period of internal restlessness.
Clearing Heat and Restoring Balance
According to long-standing traditions, “internal heat” can manifest as skin irritations, thirst, or a general feeling of agitation. Mung beans are unique because they are exceptionally easy to digest, making them the preferred food for those seeking a gentle “reset.”
They are rich in potassium, magnesium, and fiber, which support a healthy heart and steady digestion. The skin of the mung bean specifically contains powerful antioxidants (vitexin and isovitexin) that help protect cells from environmental stressors. By enjoying the bean and its broth, you are providing your system with a light, hydrating infusion that clears the way for a sense of renewed vitality and lightness.
A Respectful Digestive Cleanse
Unlike modern “cleanses” that can be harsh on the system, the mung bean offers a soft, nourishing path. Because they are less likely to cause gas compared to other legumes, they are often the first food used to restore the digestive fire after a period of discomfort. It is a quiet, respectful way to honor your body’s need for simplicity.
Recipe: The Cooling Mung Bean Broth
This preparation focuses on the liquid produced by simmering the beans, which is considered a potent “tonic” for clearing heat.
Ingredients:
1/2 cup organic whole green mung beans (ensure they are the whole bean with the green skin, not the split yellow variety)
6 cups fresh filtered water
A small piece of fresh ginger, peeled and bruised (to support digestion)
A tiny pinch of sea salt or a few fresh cilantro leaves (optional, for garnish)
Instructions:
Rinse and Sort: Rinse the mung beans thoroughly under cool water. Remove any small stones or debris.
The Initial Boil: Combine the beans and the 6 cups of water in a large pot. Bring the water to a boil over high heat.
Simmer for Softness: Add the piece of ginger, then reduce the heat to medium-low. Cover the pot and let it simmer gently for 30 to 45 minutes.
Observe the Change: The beans are ready when they have completely softened and some have begun to “burst” or split open. The water will take on a light, greenish-gold hue.
Separate the Broth: For a very light and refreshing treatment, strain the liquid into a large bowl or mug. This “mung bean water” is what is traditionally sipped throughout the day to clear internal heat.
The Light Meal: Alternatively, you can serve the soft beans and the broth together in a bowl. Season with a tiny pinch of sea salt and top with fresh cilantro.
Savor: Enjoy this as a light breakfast or a quiet evening meal. It is best served warm or at room temperature, as being too cold can dampen the “digestive fire” you are trying to support.
