This incredibly nourishing porridge is delicious for breakfast! Popular in Indian, Chinese and Indonesian dishes, mung beans are said to be incredibly therapeutic, cleansing and detoxifying the body.
1 cup whole green mung beans, soaked and rinsed
4 1/2 cups water
1 cinnamon stick, 4” in length
1 piece ginger grated, 2” in length
1/2 cup maple syrup, or to taste
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup unsweetened coconut milk
Rinse mung beans and pick though them to remove any pebbles. Add water, rinsed mung beans, grated ginger and cinnamon stick to a medium sized pot. Bring to a boil, then turn down to a simmer for about 40 minutes or until mung beans are soft, slightly cracked open but not mushy. Then add maple syrup, salt, vanilla and coconut milk, continuing to cook until the coconut milk is warmed. Remove cinnamon stick and serve.