Healing Recipes

Make barley and mung beans your new best friends.  I make a pot every week and keep them in the fridge.  I then create something with them each morning for breakfast.


Barley.  Not all barley is created equal.  You must buy Chinese Pearl Barley.  This can be purchased off Amazon or at a Chinese Grocery.  Barley supports the Stomach, Heart, and Kidney energy.  It is especially excellent for building up Stomach energy.  Barley can be added to any soup, spiced up as a grain side dish or a “salad," and eaten with mung beans or alone as a breakfast meal.  Make it sweet, make it spicy.  Add cooked fruit, fresh fruit.  Get creative.

Rinse 1/2-1 cup pearl barley and soak several hours to overnight in 6-8 cups of water.  Bring to a boil (in water it has been soaking in).  Lower to a simmer and partially cover.  Simmer for 30 minutes.  Watch closely as barley tends to be frothy like a boiling volcano.  


Mung Beans.  Oh humble mung bean.  Tiny and green but ooooohhhh so mighty.  Your Liver loves them.  They help detox your Liver, clear “heat” from the body (such as a fever, rash, itching).  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.    

Rinse 1/2-1 cup of mung beans.  Add to a large stock pot and add 6-8 cups of water.  Bring to a boil then simmer.  How long you simmer determines they’re character.  For 15 minutes/less and you have the quality of a lentil or for 20-30 and you have a mushy soup.  

This combo I created after being inspired by a Puerto Rican porridge.  Enjoy alone with raisins or fresh or even sauted bananas!


Combine desired helpings of cooked barley and mung beans into a pot

Add 1/2 can (less or more depending on how creamy you like it) of coconut milk: must use the coconut milk for cooking, not the kind in a carton in the fridge section

Bring to a simmer

Add in a sprinkle of cinnamon and brown sugar to taste

Savory Mung Beans with Avocado and Tomato


~ Cooked Mung Beans

~ 3-4 scallions: chopped to 1/2 way up the stem

~ 1/2-whole avocado: chopped

~ 1/2-whole tomato: chopped

~ Morton’s Salt Free Cajun Spice 

~Mushroom Seasoning

~ optional: squeeze of lime onto the avocado 

Warm a skillet over low heat then add a small amount of the oil of your choice.  Saute the scallions for several minutes then add in enough cooked mung beans to feed you and your crew.  Saute several minutes adding in a sprinkle of cajun spice and mushroom seasoning to taste.  Plate out with the chopped tomato and avocado.  Squeezy a little lime on the avocado if it so pleases.  

Not Stuffing, Stuffing: no joke I have fooled meat and potatoes folks with this divine dish!

Cooked Chinese Pearl Barley & Mung Beans (replace bread)

1 package of Mushrooms (replace sausage): diced

Celery: 2 stalks: diced

1/2 Yellow Onion: diced

fresh finely chopped Parsley 2/3 cup

fresh finely chopped (just leaves) Sage 1/4 cup

fresh Rosemary (just leaves) 3 tablespoons

fresh Thyme (just leaves) 2 tablespoons

Mushroom Seasoning

Nutritional Yeast

Walnut Oil

In a wok heat enough oil to generously cover the bottom

~ saute the onions for 8-10 minutes until translucent

~ add in the mushrooms mix well and saute 8-10 minutes

~ add in the celery mix well and saute 8-10 minutes

Mix in ~ 2 cups of barley and 2 cups of mung beans

~ add in several sprinkles of mushroom seasoning

~ Add a generous amount nutritional yeast

~ Mix in all chopped spices

~ taste add additional mushroom seasoning for a salty flavor, nutritional yeast for a cheese like flavor

~ Pre-heat oven to 350

~ Transfer to a sprayed/oiled baking dish

~ bake the stuffing uncovered for 20 minutes or until toasty brown

Click here for Soup Recipes: Soup is ON!


Stay tuned for more recipes to come soon!  Check out the delcious offerings at TCM World

indyhealingcenter@gmail.com  Melissa Laborsky, MD 2014