Green Bean Soup (Asian Style - Sweet)

Taiwanese people love this soup. This simple recipe originated in China and has been enjoyed in mainland and Taiwan for centuries as part of healthy well being. According to Chinese Medicine, mung is considered a 'yin' food or cool food hence it is a recommended food for a yang person ( one with warm body temperature) or someone suffering from yang disease. It is also perfect to have on a hot summer day (yang).   ( Discovery website has some good basic info on Chinese Medicine for those interested - http://health.howstuffworks.com/wellness/natural-medicine/chinese/yin-and-yang.htm)

I like to enjoy this soup irrespective of my yin and yang state of body. For me, Mung beans are a great source of protein and the soup is really a refreshing snack or light meal on a hot summer day.

Ingredients ( 4 bowls )

- 1 cup green mung

- around 4 cups of water

-  4 spoons of sugar (adjust per your taste)

Steps

- Soak green mung for at least 4 hours

- Pressure cooker the beans so that it is completely cooked ( you can simmer it for one hour at low heat if you don't have pressure cooker)

- If you didn't have enough time to soak mung for 4 hours then you might just have to cook the mung beans for longer period.

- Add 3 portions of water to one portion of cooked beans and add sugar

- Boil the liquid and let it simmer well for five - eight minutes.

- Let the soup cool down and then put it in the fridge for at least 1 hour before serving.

Enjoy the soup!

Note: you can also enjoy this soup warm and it tastes equally good.

Green Mung-Oats Smoothie

This is a very Taiwanese ( or Asian flavour). I had never had sweet Green Mung ever in my life as we would load it with spices in vegetables back in India and eat it for breakfast or lunch. But out here green mung is mixed with sugar and various recipes like soups and desserts are made. It took me a while to adopt the sweet mung flavour but now I love it.

This smoothie is healthy and plenty for my breakfast or light lunch. Mung is fat free and low in carbs but packed with proteins so its all good news.

Nutriona value of Green Mung: http://www.ehow.com/about_5448254_nutritional-values-green-mung-beans.html

Ingredients ( Makes 1 400 ml glass)

- 1 tablespoon boiled green mung ( I like to soak it for 6-8 hours and then pressure cooker it)

- 1 tablespoon cooked breakfast oats 

- 1/2 peeled and chopped medium sized apple ( optional)

-  1.5 tsp honey ( sugar or substitute if thats your preference)

- 1 tsp skimmed milk powder ( optional - makes smoothie creamy)

- 200 ml cold water 

Steps:

Put all thee ingredients in the blender and blend it till smooth. Pour it out in a glass and enjoy.

Papaya Milk

This is a local Taiwan favourite. You can find it in night markets, fruit juice stalls or our very reliable 7-11 ( or other convenience store). I have had papaya all my life but just never in a milk shake form. I enjoyed this refreshing drink a lot and here's a very simple local recipe.

Ingredients
1 cup ripe papaya cubes (seeded and peeled obviously)
200 ml cold milk ( Use skimmed, low fat or full fat as you wish)
1.5 tsp sugar or honey ( adjust as needed)
Ice Cubes

Steps
Put all the ingredients together in the blender and mix it till its nicely smooth and frothy. Pour it out in a long glass and enjoy this cold tropical drink on a hot summer day!

Note: Do not let it stand, consume immediately.

Health Benefits of Papaya: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=47