Tag Page HealthyCooking

MeadowBreeze

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Mung Beans: The Ultimate Guide to Cooking and Sprouting

Sort your mung beans by pouring them slowly into a bowl, picking out any rocks or wrinkled beans. Trust me, you don’t want to bite into something weird. For cooking, bring 3 cups of cold water to a boil for every cup of beans. Add a teaspoon of salt—don’t skip it, it actually helps with flavor and doesn’t ruin the texture! Add the beans, stir, and simmer for 45 minutes to an hour. Taste test for softness. These beans are super versatile: blend for a stew, drain for a side, or toss into curries. For sprouting, soak beans in water for 24 hours in a cool, dark spot. Drain, cover with cheesecloth, and let them sprout for another day or two. Rinse before eating. Sprouted mung beans are awesome in salads, sandwiches, or stir fries. You can swap mung beans into most recipes that use lentils, chickpeas, or peas. They’re hearty, healthy, and honestly, a pantry staple for me! #MungBeans #HealthyCooking #PlantBased #Food #Cooking

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Emma Bites

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To stay healthy, you should skim the fat off the soup like this.

Simmer your soup gently—don’t let it boil hard, or the fat will just blend in and be tough to remove later. When you see the fat float to the top, use a fine mesh skimmer or even the back of a cold metal spoon to collect the fat. Just glide it along the surface and wipe off the fat as you go. If you want a super clear broth, strain the soup after removing all the chunky stuff. Pour it through a gravy separator or even a damp, cold kitchen towel in a colander. The fat sticks to the towel, and the broth runs through. For the easiest fat removal, chill your soup overnight. The fat solidifies on top, and you can just lift it off with a spoon. This is my favorite for big batches! Pick the method that fits your schedule and tools. It really makes a difference in flavor and texture! #SoupTips #HealthyCooking #KitchenHacks #Food #Cooking

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