5 Tbsp. Organic Ghee or Virgin Coconut Oil
1 tsp. Mustard Seeds
1 Tbsp. Organic Turmeric, ground
2 tsp. Organic Coriander, ground
3 Tbsp. Organic Cumin, ground
2-3 tsp. Unrefined Sea Salt (*Le Paludier)
2 large Leeks, chopped
2 cups Whole Green Mung Beans, soaked & rinsed
1 cup Brown Basmati Rice, soaked & rinsed
8-10 cups Filtered Water
Optional Veggies (additional):
1 bunch of kale, minced
2 yams, chopped
5 Tbsp. Ginger Juice, grate & squeeze out the juice (*discard pulp)
1 bunch of Cilantro, chopped & tossed in after heat has been turned off
1. Place Mung Beans & Rice in a stainless steel bowl, cover with filtered water, add 1 glug unpasteurized apple cider vinegar to the soak water. Let soak overnight, drain & rinse AM.
2. Heat Ghee or Coconut Oil in a soup pot. When the oil is hot, add all dried spices & the sliced leeks (*set aside ginger juice).
3. Cook spices & leeks until the leeks are soft. Avoid burning spices.
4. Add the basmati rice & mung beans. Stir to coat with the spices. Then add the water and bring to a boil.
5. Add any additional veggies that you would like at this point.
6. Cover pot and reduce heat. Simmer rice, beans & veggies until cooked (*about 30 minutes).
7. Finally, add the ginger juice & cilantro. Serve topped with unpasteurized sauerkraut or full-fat plain yogurt.
Dr. Jeda Boughton is a Doctor of Traditional Chinese Medicine and Registered Acupuncturist in Vancouver. She is also a Registered Herbologist and the founder of BodaHealth.