About this recipe
Mung bean fettuccine is a good alternative traditional white pasta if you are healing your gut. I’m a bit of a ‘gluetard’ as they say, I try to avoid it as much as I can if I don’t want to feel bloated and sluggish. Ingredients like white flour act like a sticky thick glue in my gut. It slows my body and brain, but not in a good way, do you know what I mean?
It took me years to figure out how much the food I eat impacts me. Food for me gives an emotional comfort which I’m still learning to overcome and change (yes I’m not perfect). I eat pretty healthy but still have my slips ups. I have found tea and mindfulness have been big components in helping me to see how food affects me.
Why Mung Bean Fettuccine?
It’s no secret that I like to test new and interesting things in the kitchen, so when I came across mung bean fettuccine years ago I had to give it a try. With an Asian background mung beans have always been there and something I’ve never appreciated until I grew up. I also like to sprout them and add them to salads (one of the easier ones to sprout).
I like this as an alternative because it’s not only gluten-free, but vegan, organic and so easy to prepare and all you need is hot water a bowl and plate. Best of all you don’t feel that heaviness after eating it as you would a pasta meal – so yes very awesome indeed!
How do I cook mung bean fettuccine?
What a great alternative to pasta, so perfect for those of you that are transitioning to a healthier lifestyle. It’s also much easier to prepare than pasta, which is also a bonus for many of you. Here are the two ways you can prepare it:
- soak it for a few hours in water (great if you are on a raw diet)
- add boiling water to it and it’s ready in 2 mins.
It isn’t as cheap as a packet of budget pasta, but I seem to be able to get 3-4 meals out of each pack.
You can get really creative with sauces and what you have it with and tailor it for either lunch or dinner meals. I also see it as a treat every now and then when I feel like something pasta-like. I think the bigger picture is not to look at the cost or how much more you can get, but more the long-term cost on your health of what food you build your cells/body with.
Making simple swaps like this to healthier alternatives is the easiest way to start eating better with the foods you love!
My Healthy Mung Bean Fettuccine Recipe
- Thinly sliced red and white cabbage
- Julianne style carrot
- Pasta with pesto
- Mushroom lightly fried with coconut oil and spinach
- Garnish – dill from the garden
I love having this pasta alternative with my homemade raw pesto recipe!
Raw Basil Pesto Recipe
• 2 bunches of fresh basil
• 1 juice of a lemon
• 1 tsp cayenne pepper
• 1/2 cup olive oil
• 1 cup cashew nuts soaked overnight
• 2 cloves of garlic
• dash of salt & pepper
• 1/4 cup water
I hope you are thinking about transitioning to the healthier lifestyle and if you want to know more about how to do this drop me an email and I can let you know how I can help you. Also, let me know if you have any other pasta alternatives 🙂
The Health Benefits
Mung beans are one of the healthiest sources of plant protein, so if you’re on a Vegan or Vegetarian diet they are perfect. Mung beans are packed with nutrients as they contain a high source of manganese, potassium, magnesium, folate, copper, zinc and various B vitamins.
These tiny little beans are packed with nutrition and contain a range of phytonutrients that are considered anti-microbial and anti-inflammatory, so they will help you as part of a healthy lifestyle to boost your immunity, so your body can better fight against fight harmful bacteria, viruses, colds, rashes, irritations and more.