Maggie’s Green Mung Bean Seaweed Coconut Delight
Ingredients (makes 2-3 servings)
- 1 cup dry mung beans (mine were split)
- 3 cups of water
- 1-2 tablespoons coconut oil
- a few handfuls of dried seaweed (wakame is good)
Directions
Dump everything in a pan. Bring the water to a boil, then turn it down to a simmer. Cook, covered, until beans are done. Depending on the beans this could be 40 minutes or it could be an hour and a half. Just keep testing them.
It is AWESOME. I promise. Chockfull of (good) protein, vitamins, and minerals. It even has some healthy fats (coconut oil).
The trick about the oil is that it keeps the water from boiling over. You must use the (healthy) oil.
I’m back to work. What’s your favorite weekday breakfast? I think mine is oatmeal (which I had this morning).
Like this post? Check out...
Tagged: beans, breakfast, coconut oil, kabocha, recipe, recipes, vegan, vegetarian, walking
magpie707
magpie707
magpie707
magpie707
magpie707
you made me laugh with the cushion talk! hhahah….
mung bean is delicious I love it in summer, but be aware that the combination of mung bean and seaweed is very cold.
I want good ripped KABOCHA!!!
oh… and I want to meet Kate when i go to NYC, she’s so funny!
[...] I posted this morning on my other blog about how my butt has suddenly become a cushion. Not that it hasn’t always been a cushion. [...]