I decided that for my first Body + Mind blog post, I was going to write about fooooood. We ALL love food right? I have been a vegetarian for ALMOST 7 years. I made the change when I was 18 years old after being inspired by my queen, my mama. My beautiful mom was diagnosed with Lupus when I was a little girl. For years I watched her deal with this illness.. consistent doses of medication was starting to take its tole on on her body. She decided it was time to make a LIFESTYLE change. First she became a vegetarian and now, after 11 years, she is 100% vegan an healthier an more alive than I've EVER seen her.
I Am very passionate about animals, therefore resulting in a meatless diet. I believe that the benefits we reap are incredible when we stop consuming meat. My body and mind have never felt more complete.
I will be posting some stunning, healthy and DELICIOUS vegetarian and vegan recipes weekly, maybe even every couple of days ... There's A LOT =)
I'm currently cooking one of my mama's MUNG BEAN recipe's for dinner tonight. Mung beans, also known as 'moong beans' and 'green grams', are mainly cultivated today in India, China, and Southeast Asia. They are also cultivated in hot, dry regions in Southern Europe and the Southern United States. Mung beans are also a major source of protein which is what us vegetarians have a hard time sourcing. This is a great meal if you're trying to lose weight. A medium size plate of this recipe will fill you up in a superb and satisfying way.. kind of like carbs, but BETTER because you don't actually put on that carb weight. =)
Please check out the recipe below!
WHAT YOU WILL NEED:
1/2 teaspoon of coriander
salt (flavor as you go.. sometimes I add a teaspoon of salt and sometimes I add less)
HOW TO PREPARE:
The Mung Beans will be done once they all have softened and come together. (you may stumble upon a few, little hard uncooked beans, that is normal. and happens very rarely) Think of cooking mung beans how you would rice.
-- I hope this recipe will be enjoyed. I'm still in the process of learning how to write out recipes, so if there is some kind of crucial culinary information I have left out, I truly apologize! I should have covered everything for this one though. =) <3
Also, don't be afraid to add your favorite veggies into the mix - If you like peppers or celery etc.. throw them in the pot with the beans and follow the recipe how you normally would. Soon you'll be wondering why you never experimented with vegetarian cooking before!
Thank you for reading, and always remember to have a Buddhaful Day ! <3
xoxo - The Fit Hippie.
I Am very passionate about animals, therefore resulting in a meatless diet. I believe that the benefits we reap are incredible when we stop consuming meat. My body and mind have never felt more complete.
I will be posting some stunning, healthy and DELICIOUS vegetarian and vegan recipes weekly, maybe even every couple of days ... There's A LOT =)
I'm currently cooking one of my mama's MUNG BEAN recipe's for dinner tonight. Mung beans, also known as 'moong beans' and 'green grams', are mainly cultivated today in India, China, and Southeast Asia. They are also cultivated in hot, dry regions in Southern Europe and the Southern United States. Mung beans are also a major source of protein which is what us vegetarians have a hard time sourcing. This is a great meal if you're trying to lose weight. A medium size plate of this recipe will fill you up in a superb and satisfying way.. kind of like carbs, but BETTER because you don't actually put on that carb weight. =)
Please check out the recipe below!
WHAT YOU WILL NEED:
- 1 medium size saute pot
- 1 tablespoon of olive oil to saute.
- 1 cup of mung beans (I just buy the beans in bulk because they're that incredible and so inexpensive its cray)
- 1/2 white onion
- 2 cloves of garlic/ginger
1/2 teaspoon of coriander
salt (flavor as you go.. sometimes I add a teaspoon of salt and sometimes I add less)
HOW TO PREPARE:
- Heat your Saute pan and add the tablespoon of olive oil.
- Once your pot is hot, throw in your onions and stir/cook till they start to look translucent almost. (approx. 5 min cooking time)
- throw in your crushed garlic and ginger. (you can buy store bought or do it yourself)
- stir for 60 seconds - preventing the garlic from burning.
- Now you can reduce the heat to medium and throw in your cup of delicious Mung Beans. =)
- Stir and finish off with your spices and 2 cups water. Cover and cook for 20-30 minutes. (keep an eye on your mung beans - stir occasionally - add water if needed.
The Mung Beans will be done once they all have softened and come together. (you may stumble upon a few, little hard uncooked beans, that is normal. and happens very rarely) Think of cooking mung beans how you would rice.
-- I hope this recipe will be enjoyed. I'm still in the process of learning how to write out recipes, so if there is some kind of crucial culinary information I have left out, I truly apologize! I should have covered everything for this one though. =) <3
Also, don't be afraid to add your favorite veggies into the mix - If you like peppers or celery etc.. throw them in the pot with the beans and follow the recipe how you normally would. Soon you'll be wondering why you never experimented with vegetarian cooking before!
Thank you for reading, and always remember to have a Buddhaful Day ! <3
xoxo - The Fit Hippie.