{"id":19384,"date":"2010-11-29T12:06:07","date_gmt":"2010-11-29T18:06:07","guid":{"rendered":"https:\/\/www.healthygreenkitchen.com\/?p=19384"},"modified":"2021-09-24T17:08:19","modified_gmt":"2021-09-24T21:08:19","slug":"mung-bean-stew-with-butternut-squash","status":"publish","type":"post","link":"https:\/\/www.healthygreenkitchen.com\/mung-bean-stew-with-butternut-squash\/","title":{"rendered":"Mung Bean Stew with Butternut Squash"},"content":{"rendered":"

I don’t know about you, but I ate a little too much recently. In the days after Thanksgiving, I enjoyed a good deal of healthy turkey pho<\/a>, yes; but all weekend long, I still consumed a lot more sweets than I generally do.<\/p>\n

This soup, inspired by the Indian healing tradition of Ayurveda, is the perfect “detox” meal after a weekend of gluttony.<\/p>\n

\"Mung<\/p>\n

In Ayurveda, recipes for mung bean stew like this one are recommended for restoring the health of the digestive tract. This soup takes advantage of nourishing homemade turkey stock as well as seasonally available butternut squash, but it is easily adapted to accommodate chicken or vegetable stock, as well as many other vegetables.<\/p>\n

This stew is nice and spicy, but you can tone it down to suit your taste buds, if necessary. The coconut milk is optional, but if you are using it, make sure to use whole coconut milk, not the more processed “lite” variety (remember that coconut is a healthy fat with lots of health benefits). If you are not using the coconut milk, I suggest garnishing each serving with a dollop of plain organic yogurt.<\/p>\n

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Mung Bean Stew with Squash and Coconut Milk<\/h2>\n
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Serves 6-8<\/span><\/div>\n
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Servings: <\/span>0<\/span><\/div>\n\n\n\n