Mung Bean & Seaweed Summer Nourisher (Summer Digestion Guide)

Ingredients:

3 oz sprouted mung beans
1 oz kombu seaweed
1⁄2 oz white rock sugar (or 1 tbsp raw honey as substitute)

Instructions:

Soak mung beans and kombu together in 4 cups of water for 1–2 hours. Bring to a boil in the same water, then simmer for 40 minutes. Turn off heat and stir in rock sugar. Let cool. Serve warm or chilled.

Optional: blend into a smooth porridge for a sweet, soothing breakfast.‍ ‍

Benefits:

A time-tested tonic to cool internal heat, support digestion, balance pH, and fortify the immune system during extreme summer climates.