Artemisia and Mung Bean Soup
⏱ 40 minuten 👥 4 personen

Artemisia and Mung Bean Soup

Cools gallbladder damp-heat, removes jaundice, promotes bile flow, detoxifies the body
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Supports right upper abdominal pain, bitter mouth, nausea, jaundice, fever, dark urine, oily skin, fatigue, bloating

Ingrediënten

  • 100g mung beans (green beans)
  • 30g fresh artemisia leaves (Yin Chen Hao) or 15g dried
  • 1 cucumber (cubed)
  • 3 cm fresh ginger (thinly sliced)
  • 1.5 L water
  • 1 tsp black pepper (freshly ground)
  • Optional: 1 tbsp rice vinegar

Bereiding

  1. Rinse mung beans and soak for 2 hours in cold water.
  2. Place soaked beans with 1.5 liters of water in a pot. Bring to a boil.
  3. Reduce heat and simmer for 30-40 minutes until beans are tender.
  4. Add artemisia leaves, ginger and cucumber. Cook for another 10 minutes.
  5. Add black pepper and optional rice vinegar.
  6. Serve lukewarm.

Gebruiksadvies

Eat as a light meal or lunch, 2-3 times per week during acute symptoms. Serve lukewarm. Not for use with spleen-qi deficiency with diarrhea.

Contra-indicaties

Not for use with spleen-qi deficiency, chronic diarrhea, pregnancy, or severe cold in the body.

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