It is late summer in Chinese medicine which is Earth element season. A time to ground and connect in with what nourishes you most deeply before the leaves begin to fall to the ground and the season turns to Autumn. The taste of late summer is sweet and the organs directly associated are the spleen and the stomach, which govern digestion. We may feel naturally drawn to harmonizing the digestive processes by spending more slow time in the kitchen preparing and eating yummy food.
Presently, the trees and land are burning around us, the skies are smokey, and it is dry. I made a mung bean dip to clear any toxic residue and heat that may have accumulated in the body at this time. It’s like a hummus but with no chickpeas!
I hope you enjoy and that you are safe in all ways.
1.5 cups soaked (4-12/hours) cooked and strained
1/4 olive or avocado oil or 1/2 fresh avocado (if no damp signs + especially if yin deficient)
2 Tbs tahini
1 cup chopped parsley or cilantro
1/4 cup lemon or lime juice (can use apple cider vinegar also)
1 tsp honey (to harmonize)
1/4 tsp sea salt
Place all things in the blender and zoom zoom…store in fridge for up to a week.
Also, I love sprouted mung beans on stir fries and the occasional salad!