Is detoxing worth it? There is an ever-growing debate with regard to cleanse or detox diets in popular social groups around the globe. They are the latest trend. Eliminating toxins and waste from your body sounds like an excellent solution to lethargic and stagnant energy along with excess weight. That being said, despite all the positive benefits of doing a detox, the response on how worthy this journey is will be absolutely polarizing. I personally believe that detoxing is a must! Please read on and decide whether or not doing a detox is right for you.
For the past two months, I have been contemplating what type of detox I should do. A few weeks ago, a very close friend and colleague of mine, Juan Torres, suggested I do a Moong (Mung) Bean Detox alongside him. He informed me that it is an ayurvedic medicine detox. It has anti-cancer/anti-inflammatory properties that aid with certain health conditions such as diabetes, glaucoma, goiter, hypertension, and high cholesterol.
Juan and I began the detox journey two weeks ago. I decided to do the detox for fourteen days. On the first day, I consumed mung bean soup throughout the day. I felt somewhat hungry, so I snacked on a handful of organic cashews. On the second day, I realized my appetite decreased. I ate the mung bean soup three times that day. I actually felt more energized. For the remaining days on the detox, I had the soup three times a day. If I felt a bit hungry or developed a hunger headache, I would snack on organic cashews, peanuts, or a granola bar. Overall, my experience from the detox was wonderful. I have more energy, lost 6 lbs., and grew energetically on a higher vibration.
If anyone is interested in doing this detox which can be found in the book “Ancient Secrets of a Master Healer” by Dr. Clint G. Rogers, here’s the recipe:
Ingredients:
▪ 1 cup of whole green dried moong beans or mung beans (soaked overnight)
*if you found sprouted mung beans that’s ready to cook- no need to soak overnight; you can find this at Wholefood’s)
▪ 2 cups of water and 1 ½ tsp. of salt
▪ 1 Tbs. of pure cow’s ghee or sunflower oil
▪ 1 tsp. of black mustard seeds
▪ 2 pinches of hing (also known as asafoetida)
▪ 1 bay leaf
▪ ½ tsp. of turmeric powder
▪ 1 tsp. of cumin powder
▪ 1 tsp. of coriander powder
▪ 1 pinch of black pepper
▪ 1 ½ of fresh ginger, finely chopped
▪ ½- 1 tsp. of fresh garlic, finely chopped
▪ 2 more cups of water which is added to make the soup after the beans are cooked
▪ 3 pieces of Kokum (dry jungle plum)
▪ Salt to taste when served
▪ Optional: 1 cup of chopped peeled carrots, 1 cup of diced celery
Preparation Steps:
1. Rinse and remove any debris, then soak the beans in water overnight
2. Drain the beans, adding the indicated amount of water and salt, then cook the beans in a pressure cooker until tender (if you have the sprouted mung bean ready to cook- no need to put in a pressure cooker, just boil the beans in a deep pot).
3. It will take about 40-45 minutes for the beans to be fully cook. When the beans are cooked (slight crack on beans), add kokum, carrots, and celery after 25 minutes (low heat with lid on).
4. After 20 minutes, while the beans are cooking, heat the ghee or sunflower oil in a separate deep pot on a medium heat until melted. Add the mustard seeds.
5. When the mustard seeds start to pop, add hing, turmeric, bay leaf, cumin, coriander, ginger, garlic, and a pinch of black pepper and stir it gently mixing well.
6. Turn the heat to a low setting and simmer for about 10 minutes (do not burn).
7. Transfer the cooked beans with 2 more fresh cups of water into the pot with the simmering ingredients.
8. Bring to boil then simmer for about 5-10 minutes. It can be served with basmati rice.
*Some other delicious vegetables you can add to the soup are spinach and butternut squash.
By: Stephanie Destina