Nauryz Spring Cleaning: Mung Bean Detox

14 March 2019

With another Nauryz, the spring equinox, just around the corner, we’re looking at this turning point of the year as a good place to start some spring cleaning for the body.

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The Mighty Mung Bean

You can detox your digestive system by utilising the mighty mung bean, considered by both traditional Chinese medicine and India’s Ayurvedic medicine as an effective aid to remove toxins from the body.

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Knidos Cookery Club’s Mung Bean Detox Soup

When combined with spices such as turmeric, cumin, ginger and black pepper, the mung bean can do a lot to help flush out unwanted material from your body.  While some practitioners recommend following a detox diet based on mung bean soup for 7-10 days to really cleanse yourself, it’s quite a powerful process so we’d recommend a bowl or two every week as being beneficial to your general well-being.

Ingredients (Makes 3-4 servings)

  • 200 g mung beans
  • One carrot
  • One courgette
  • One stick of celery
  • 1 litre water
  • Four tablespoons tomato paste
  • One teaspoon turmeric
  • One teaspoon cumin
  • One teaspoon chilli powder
  • 1cm fresh ginger
  • Black pepper

Method

  • Wash and then soak the mung beans for at least four hours (the longer you soak them, the quicker they’ll cook). Then put them in a pan, cover with the water and add the turmeric, cinnamon, cumin and chilli powder.
  • Bring to a boil and then simmer for 30 minutes, add the tomato paste, grated carrot and courgette, the thinly-sliced celery and the minced ginger, stir well and simmer for another ten minutes or so. The mung beans should just be beginning to go soft. Pour into bowls and serve with a generous grind of black pepper.

 

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KCC’s Festive Feast

22 December 2016

Season’s greetings from Knidos Cookery Club! Whether the Winter Solstice, Christmas or New Year tickles your fancy, celebrate in style with our festive feast.

When preparing this meal, a minor disaster struck – the knob that controls our oven broke. So, Plan B had to be enacted, with all the food prepared on the stove top.

For the feast, we’ve adapted our mungo pumpkin patty recipe by replacing the bulgur wheat with 50 g of crushed walnuts and 100 g of breadcrumbs, otherwise prepare as instructed.

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Is it a beetroot? Is it a radish? No, it’s a red turnip!

We came across what we thought to be some beetroot in the market, but on closer inspection they turned out to be, so the seller said, red turnips. Intrigued, we bought them and, on peeling the reddish skin off, discovered a white turnip lurking underneath.

The original plan was to oven bake the turnips, but after the knob malfunction we had to fry them instead  and, in the process, created the turnchip.

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Meet the turnchip!

Peel and slice the turnip into wedges and boil for 30 minutes. Then fry in olive oil sprinkled with rosemary until the outsides are golden brown.

We steamed some pumpkin and broccoli, and then made a sauce from red wine and vegetable stock to pour over the top and, voilà, Knidos Cookery Club’s Festive Feast was born!

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Mungo Pumpkin Patties

6 October 2016

Knidos Cookery Club’s autumnal vibe continues apace with the re-appearance of pumpkins of all shapes and sizes in the market. This is one vegetable that acts as a surefire marker of the onset of longer and chillier nights, with thoughts turning towards the comforting pumpkin-rich soups and stews of winter.

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In Turkey, pumpkin is often served as a desert – kabak tatlısı , that coats the orange-coloured slices in sugar syrup. Here at Knidos Cookery Club we prefer the savoury approach to pumpkin and have come up with some mung bean, bulgur wheat and mashed pumpkin patties.

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The mung beans add a nutty, earthy flavour that compliments the natural sweetness of pumpkin, while the bulgur wheat helps to hold it all together so the patty can be fried or oven-baked. Roast the seeds and use them to decorate the patties and give tham a bit of crunch.

Ingredients (makes 6-8 patties)

300 g pumpkin

75 g mung beans

50 g fine bulgur wheat

one medium-sized onion

one garlic clove

one teaspoon cumin seeds

one teaspoon dried thyme

black pepper

one teaspoon turmeric powder

25 ml olive oil

250 ml water

Method

Wash and soak the mung beans in cold water for two hours. Then cook in 250 ml water for 45 minutes or until the beans are just starting to go mushy – add more water if necessary.

Cut the pumpkin in half and remove the seeds, retain them to use later. Peel the pumpkin and dice into 1 cm cubes. Finely chop the onion and garlic. Place the pumpkin cubes, onion and garlic in a baking dish and pour 25 ml of olive oil over them. Add the cumin seeds, dried thyme and black pepper and mix well to coat the cubes.

Bake in a pre-heated oven (220 c /gas mark 7) for 45 minutes or until the pumpkin mashes easily with a fork. While the pumpkin mix is cooking, put the seeds on some tin foil and roast in the oven until starting to char a little bit.

Mash the pumpkin mix with a fork or a potato masher and then add the cooked mung beans and blend well. Stir in the turmeric powder and then add the bulgur wheat. Mix well and allow to stand for 30 minutes.

Tak a golf-ball sized portion of the mix and flatten to a round shape. Decorate with pumpkin seeds and shallow fry in oil or oven-bake for 30 minutes at 220 c (gas mark 7).

Serve with roast potatoes or chips and a mixed salad or in a burger bun with toppings of your choice.