We are born to thrive. Bill and I really believe that.
Many years ago, Bill and also I and my first husband had serious health conditions and we came across the idea of High Nutrient Dense food. That changed everything. As we switched our diet to Whole Food Plant Based, which is where the High Nutrient Dense foods are found, we all found our conditions disappear.
It was interesting to see how the same diet dealt just as effectively with osteoarthritis, fibroid tumours and a heart arrhythmia.
Having had that experience, Bill an I have wanted to help others find the freedom we found from chronic conditions through this High Nutrient Dense eating plan. When the body has the nutrients it needs, it thrives. And, interestingly, its communication to us becomes very clear about what it wants, how much and when.
Join us for an explanation of the High Nutrient Dense eating plan.
We love supporting people to switch to High Nutrient Dense eating and show them how to have a healthy relationship with food. It you want to know more, connect with us in the comment section below for a free half hour consultation.
The recipe this week is a delicious mung bean dish with curry flavors and creamed with cashews. Enjoy.
To Your Amazing Health,
Connie and Bill
Mung Bean Stew (Serves 4)
- 1 teaspoon avocado oil and 3 tablespoons purified water
- 3 celery stalks, cut in diagonal slices
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 cups mung beans, sorted for stones and rinsed well
- 3 carrots, cut in diagonal slices
- 1 zucchini, cut in half moons
- 4 cups homemade vegetable stock or purified water
- 1 bunch of kale, torn in small pieces
- 28 ounce can of Fire Roasted tomatoes
- 3-inch piece of ginger, grated
- 1 ½ teaspoons curry powder
- ½ cup cashews blended on high speed to make a milk with 1 cup purified water
- ½ teaspoon red pepper flakes
- ½ teaspoon ground turmeric
- iodized sea salt to taste
- ground black pepper to taste
- Optional: cilantro (as garnish)
In a large pan add oil, celery, onion and garlic. Add 3 tablespoons purified water and cook at medium heat, stirring frequently until onions are beginning to soften.
Add mung beans and stir into vegetables. Add 4 cups homemade vegetable stock or purified water, carrots, zucchini and Fire Roasted tomatoes. Cook covered on low heat for 20 minutes.
Add ginger, curry powder and turmeric and cook an additional 20 minutes.
Add cashew milk, kale and sea salt and ground black pepper. Cook an additional 10 minutes until kale is soft. Adjust seasonings and serve with cilantro for garnish if you like.