We are excited to once again have Vanessa Marsot of Ellora Wellness showing us how to make a sweet potato dish with mung beans. Vanessa is so great at creating super nutrient-rich recipes that will help you stay healthy and boost your immunity through a whole-foods, plant-based diet.
#JaneUnchained #LIVE We are on #LunchBreakLIVE at Ellora Wellness in Altadena where @Vanessa Marsot is making a sweet potato dish with mung beans, from Thailand. It's part of my call for world veganism, as it will take the world going vegan to stop any future pandemics. Vanessa Marsot of Ellora Wellness reporting, @George McQuade on camera, for JaneUnChained.com
Posted by Jane Unchained News on Sunday, April 19, 2020
As part of Vanessa’s ongoing campaign to promote world veganism, she is making weekly recipes from around the world using sweet potatoes. Her goal is to inspire world unity through veganism, and show how easy and delicious it is to be vegan. With that goal in mind, in this episode, she made Thai Sweet Potato Mung Bean Curry, with lemongrass and coconut. It’s a hearty, tropical recipe, with a refreshing touch of coconut and the sweetness of lemongrass. The ginger, turmeric, garlic, onions, and Swiss chard are powerful immune supporters, which are so important during this pandemic. Vanessa reminds us to always add black pepper, along with your turmeric, to increase its absorption. She added the Swiss chard at the very end to warm it a bit, but not cook out its nutrients. To keep this recipe extra healthy, it is oil-free, as oil acidifies the gut and clogs arteries. Sidenote: To prevent sticking, warm the pan first and use vegetable broth before it starts sticking. The recipe is posted below. Enjoy!
Thai Sweet Potato Mung Bean Curry
- 1 cup mung beans
- 1 onion peeled and diced
- 3 garlic cloves peeled and minced
- 1 tablespoon fresh ginger grated or minced
- 1 tablespoon fresh turmeric grated or minced
- 4 cups vegetable stock
- 2 cups peeled and diced sweet potato partially baked
- 2 large carrots sliced into rounds
- 1 bag frozen peas thawed
- 2-3 teaspoons garam masala
- ¼ teaspoon cayenne and black pepper
- ½ can light coconut milk
- ½ teaspoon sea salt or to taste
- 2 cups swiss chard or other green of choice; tough stems removed and chopped
- Cilantro optional, as garnish, chopped
- Rinse and soak mung beans for several hours.
- Heat the pan over low heat. Add onion, garlic, ginger, and turmeric, and saute until fragrant. Add stock.
- Add the mung beans and the sweet potatoes, then add the rest of the vegetables (except the Swiss Chard) and the spices. Stir well to combine all the ingredients and bring to a boil.
- Reduce heat to a simmer and cook for approximately 25 minutes, stirring occasionally. Remove from heat when the beans are soft and cooked through.
- Add coconut milk and stir well to combine and heat through. Add Swiss Chard, so the leaves stay fresh and crisp. Add salt and adjust any other seasonings before serving. Top each with fresh cilantro.