Soak 2-3 cups of sprouted mung beans in water while you start the broth. Don’t worry about the hulls. You can leave them in there. They get soft. I bought my mung beans from the bulk bean section at Whole
Foods.
In a 6 qt stock pot, ADD:
-4 cups of organic chicken stock/broth
-2 cups of milk
-2 large diced organic onions
-2 large diced organic tomatoes
-2 diced organic green peppers
-lots of minced or crushed garlic
-fresh minced ginger (to your taste)
-1/2 tsp. turmeric
-1/2 tsp. cayenne pepper
Simmer on low, covered for thirty min.
Start the mung beans—boil, stirring occasionally, until soft. They are done when their texture is similar to lentils.
Cover 1.5 lbs organic chicken breasts in coconut oil, rub on some sea salt and black pepper, and bake on 375˚F until done. (I’m sorry I don’t know exact times. I never really time anything.)
Remember to stir your mung beans!
When the chicken is done, shred it with a fork and add to the broth. If your mung beans are done, add them to the broth, too.
Simmer chicken and mung beans for 5 minutes, then add 2-3 handfuls of spinach. Stir until slightly wilted, and then serve. Enjoy! :)
