Welcome to Foodie Friday! I’m linking up with Annmarie from the Fit Foodie Mama, Esther from Chocolate Runner Girl + Jess from Hello To Fit to create awesome healthy recipes each week! Since February is also National Heart Healthy Month, this week’s theme = Heart Healthy, so
I my dad made Green Bean Dessert Soup (綠豆沙)!
Just gonna to share a little jingle with you that I’m sure you’re all at least somewhat familiar with…
Beans, beans, good for your heart,
Beans, beans, make you…
heh. 😀 I’m just a really big kid.
So one of the reasons why I haven’t cooked in a million moons (other than my current schedule of death)…is the fact that I cannot, for the life of me, find where anything is. We reuse everything to the max at home, which I personally think is a wonderful practice, but with spice containers, I need labels (because that garlic salt was most definitely not garlic salt :'( ).
I also didn’t even know we owned a pressure cooker. ._.
But anyway, I haven’t made a dessert soup since the Sweet Potato Dessert Soup one of our wayyyyy, way back in the day, so what better time to change that up than now, especially since Monday was Chinese New Year!
This is the first #ChineseNewYear I’ve been able to spend with my #family since 2011. <3 My mom broke out her #selfiestick and everything! 😱 #chinesenewyeareve #chinesenewyears #chinesefood #noms #chinesenewyear2016 #yearofthemonkey #yearofmonkey #familydinner #getinmybelly #chinese #familytime #medstudent #medschoollife #medschoolproblems #instagood #新年快乐 #心想事成 #恭喜发财
The green beans (also known as mung beans) are a great source of protein + dietary fiber, and low in fat, calories, and sodium. They’re also a good source of thiamine (vit B1), folate (vit B9), iron, magnesium, manganese, phosophorus, potassium, and zinc!
Plus, if you make a bunch and have a lot left over, you can pour it into a popsicle mold to make green bean popsicles! :] Win-win!
Green Bean Dessert Soup (綠豆沙)
- 1 package (12 oz.) mung beans
- 2 2.3 oz. pieces of cane sugar
- ~6 cups water
- 2 dried tangerine peels*
- lotus seeds (optional)
- Add all ingredients into a pressure cooker, and then pour in enough water to cover 4x the “height” of the mung beans (1:4 mung bean:water ratio!). Boil until you start hearing
funny noiseshissing sounds, and then keep it going for another 15 minutes.
- If you don’t have a pressure cooker, just add all ingredients to a pot and heat til boiling, then let simmer for 2 hours!
- Serve hot or cold!
*In our household, we always have a bunch of super-dried up tangerine peels hanging out in our kitchen. The ones used in this recipe had been dried out for about half a year. Make sure they’re really actually good and dry, because mold is not fun. If you don’t have dried tangerine peels, you can use a fresh orange peel, or even just throw in a whole orange!
- Just in case you missed this month’s Ultimate Coffee Date, catch up on life with me there!
- Curious about how I’m making my match list for residency? Check out my post on how I’m choosing my residency! ;]
- Check out my recipe for Curry Popcorn (yay for #FoodBloggerLove!), and enter the giveaway for a Kindle Fire!!!
- Have you ever had mung beans? I did a science experiment with them in 7th grade where I told nice things to one group, nothing to the control group, and terrible things to a third group. The positive group grew really well–9/10 of them were super dark green and leafy and pretty. The control group was fine (7/10 grew), and…only one of the “negative” group ones grew. It shriveled up and died though. Your words are important, m’friends. Choose them wisely, and try to be more positive than negative–to yourself and to others!
- How well do you function when cooking in a kitchen that’s not yours?
Interested in getting to know more about any of your super-awesome co-hosts? :]
- Farrah | blog | facebook | instagram | pinterest | twitter | bloglovin’
- Annmarie | blog | facebook | instagram | pinterest | twitter | bloglovin’
- Esther | blog | facebook | instagram | pinterest | twitter | bloglovin’
- Jess | blog | facebook | instagram | pinterest | twitter | bloglovin‘
Join us next week for Copycat Recipe!