I hope you are all having a wonderful Humpday! Mine is going very well. So far I am pretty busy and it is just going to get busier today! Last night was the first night in a long time I was able to relax at home. I finished watching the newest episode of Gossip Girl…..yes I watch that show and I love the muthachucker! So bad yet so good. This show, I tell ya, I am in love with their homes, thier fashion, and their lifestyle! I mean please ordering martini’s at the age of 17 at an upscale lounge would have been nice!
Since I am unable to used canned anything on this detox everything in my dins was fresh and organic!
Kris’ Tomato Mung Bean Sauce with Baked Sweet Potato
2 cups Mung Beans
2 cups water
2 vegan bouillons
1 tsp fresh grated ginger
1-2 tbsp organic cumin seeds
2 tbsp EVOO
1/2 med red onion
3 large tomatoes (I used beef steak tomatoes)
1 large yellow pepper
4 cups chopped Kale
2 heads of Broccoli
3 med Sweet Potatoes
Rinse the mung beansand then place them into the pot with roughly 2 cups of water and 1 bouillon. Bring to a boil and let simmer until done – 20 minutes (ish).
Preheat your oven to 400 and place cut (long ways) sweet potatoes on a baking tray, drizzle with olive oil. Bake the sweet potatoes for 20 min (check them you might need to bake a bit longer)
While these gems are baking up – start your veg! I use a large frying pan to make my veggies. Heat the EVOO over medium heat and add the cumin seeds and allow to cook for 1-2 minutes. Add the onion and fresh ginger. Add the cut up veg and 1 cup of bouillon (I always add my kale in last as I don’t like it too limp) - Let simmer for a few minutes until the rest of the meal is done!
Look at this beauty!
Mung beans are so good for you and easy to digest and quick to cook – which I l.o.v.e!
Today I am working until 4:00 then off to my detox appointment! Update will be posted soon
Have a great day!
Have you ever thrown a dinner together and fell in love with it?? If so, Fill us in!