This creamy Daikon Radish and Pear Soup is packed with the essence that supports the Lung and Kidney.

Oh, humble mung (moong in Ayurveda) bean. Tiny and green but ooooohhhh so mighty. Your Liver loves them. They help detox your Liver, and clear “heat” from the body (such as a fever, rash, or itching). Mung beans help your body separate what it needs from what it is ready to let go of.

If you only cook to the Lentil state you can add to soups, make into a spicy “mung bean hash” (scallions, cajun spice, I’ve even added in avocado!) or if a mushy soup it mixes well with the barley for a breakfast soup.

Make Chinese Pearl Barley, Mung Beans, and Daikon Radish your new best friends! For thousands of years, the Chinese have used food for its healing properties, these three give you the most “bang for your buck!” In general, barley and mung beans have a neutral flavor and can be seasoned/spiced in any which way to stand alone or accompany other fruits and veggies.

Here are some of my Favorite Foods / Teas / Spices / Oils you can find on Amazon!!!