As I shared on Facebook a few weeks back, I created this delicious recipe that is not only satisfying but is super nourishing. These high protein little patties are amazing for when you may be craving comfort foods or something more hearty but want to stay on track with The Beauty Detox lifestyle. The Mung Bean Pancakes are an excellent go-to recipe for those busy week nights (and us new moms alike)! :)
Why Mung Beans?
While mung beans may be new to most people in the States and the Western world in general, they’ve been a part of traditional Ayurvedic diets in India for thousands of years. Mung beans are considered “one of the most cherished foods” in this ancient Indian practice that’s been a traditional form of medicine since roughly 1,500 B.C.
Legumes and beans are an inexpensive protein source. If you soak them overnight and rinse them well, they can digest easier and be less gassy. I actually now eat them more than I used to (not so much beans but lentils and mung beans for sure), since I’ve been diving into my Ayurvedic doctoral program.
Besides having a high protein content, they are also jam packed with minerals, vitamins and phytonutrients. The mighty mung bean forges an impressive defense against several chronic, age-related diseases including cardiovascular disease, diabetes, cancer and obesity.
When it comes to these little green guys, it’s important to remember that we should consume the raw sprouted varieties (pre-soaked), instead of the fully cooked ones (you can find pre-sprouted varieties in bags at the health market, or soak them overnight and rinse them yourself). This is because they are both a protein and a starch. Since they incorporate both classes of food, they can be difficult to digest if they are not sprouted. I discuss this more in my Beauty Detox Solution book as well as on this blog.
Craving a healthy delicious pancake?
Check out the full recipe below and lets get flipping! ;)
Below is the recipe!
- 2 cups green mung beans, soaked overnight and rinsed well
- 1 cup of filtered water (or a little more for thinner pancakes and to help with easier blending)
- ½ cup scallions
- 1 Tbs whole cumin seeds
- 2 carrots, diced small
- 1 small zucchini, diced small (or broccoli)
- ¼ cup chopped cilantro or parsley
- Sea salt, to taste
- Freshly ground black pepper to taste
- Coconut oil
- Blend the soaked and rinsed mung beans with water, adding a bit more water as necessary.
- Add mixture into a large mixing bowl, adding the cumin seeds, veggies and the cilantro or parsley.
- Season to taste.
- Heat some coconut oil on a flat skillet over medium heat. Spoon out the mixture, 2 or 3 at a time, and cook for about 3 minutes on each side, or until browned.
In love and health,