Given that there’s Yin and Yang, the Yin (cooling) counterpart of the Red Bean Soup is the Green Bean Soup!

Yes, it is the Mung Bean Soup or known as “look dul sah” in Cantonese. Rather than drinking the red soup, you drink the green soup during the hot season so that it will cool you down.

I also learn that the Green Mung Bean Soup is a tonic for acne, rash and other skin problems. Again, it is attributed to its “Yin” properties, that help to cool the body of heat inflammations and thus, is really really good in the summer.

To make this skin-friendly chinese soup, you will need the following ingredients:

• 300g Green Mung Beans
• 1.5L Water
• Rock Sugar to taste (approx 75-100g)

Method:

1. Wash the green beans in running water.
   Remove dirt and discolored beans.
2. Place beans and 1.5L water in a large pot (cover with lid).
3. Bring water to boil then reduce heat o simmer.
4. Place rock sugar into the boiling water.
5. Simmer for 60-80 minutes until the beans have expanded out of their skins and are soft & fluffy. Add more water if needed.
6. Add more sugar if desired.
7. Can be served hot or cold.

Enjoy! :)

Type: Side
Prep Time: 10 min
Cook Time: 1.25 hrs + 5 min
Nutrition Facts: * Please use organic ingredients whenever possible!

Ingredients:
1 1/2 lbs Green beans – Cleaned & trimmed
2 medium White Onions – Finely diced
1 regular-sized Green Pepper – Finely chopped
1/2 Pimento Pepper – Finely chopped
~ 5 tbsp Butter
* 4 tbsp Slivered Almonds – * Optional: Sliced or Slivered
1/3 cup Bread Crumbs – Buttered (with ~ 1 tbsp melted butter)
1 tbsp Heavy Cream
Sea Salt – To taste
Freshly Cracked Black Pepper – To taste
Paprika – Sprinkled throughout

Instructions:
1. Preheat oven to 350 degrees.

2. Clean and trim green beans.

* Tip: Do not chop beans…

3. Clean & finely dice onions, chop peppers.

4. Butter an appropriate sized casserole dish.

5. Arrange alternate layers of beans (lengthwise), onions and peppers.

* Tip: Begin & end with a layer of beans.

6. Sprinkle each layer with sea salt, freshly cracked black pepper, paprika and 1 tbsp slivered almonds. Dot each layer with butter.

7. Bake covered for about 1.25 hrs or until beans are tender.

8. Prior to serving, garnish with a few slivered or sliced almonds, buttered bread crumbs and heavy cream and broil in oven for 5 min or until golden brown.

9. Serve with a wonderful meal & Enjoy!

About Kimberly:
Kimberly is the author of CookingWithKimberly.com. She has a degree in Pre-Medicine, as well as many minors, and is almost finished a Physical Education degree as well.

She has always been interested in health and the environment, and is passionate about organic living.
Kimberly also co-authors Natural-Weight-Loss-Tip.com and BlogNButter.com/health with her husband, Kenneth.

Type: Dessert
Serve With: Kimberly’s Carrot Cake
Prep Time: ~ 20 min
Yield: Enough for 1 carrot cake or 12-16 cupcakes

Ingredients:
4 oz Creamed Cheese
2 cups Icing Sugar
1/2 tsp Vanilla Extract – Please use real vanilla extract, not artificial!
1/4 cup Butter – Melted
1/2 tsp Lemon Juice
* Grated Coconut – * Optional: Toasted

Instructions:
1. Using room temperature creamed cheese, cream well, add icing sugar and beat until smooth.

2. Add cold melted butter, vanilla & lemon juice to reach spreading consistency.

* Tip: If necessary only, add 1 tsp heavy cream to reach desired consistency.

3. Refrigerate about 10-15 min to firm up enough to spread easily.

4. After icing cake or cupcakes, it can be garnished with toasted coconut, nut halves, sprinkles or whatever, if desired.

5. Enjoy the pure pleasure of your dessert with a glass of milk!

About Kimberly:
Kimberly is the author of CookingWithKimberly.com. She has a degree in Pre-Medicine, as well as many minors, and is almost finished a Physical Education degree as well.

She has always been interested in health and the environment, and is passionate about organic living.
Kimberly also co-authors Natural-Weight-Loss-Tip.com and BlogNButter.com/health with her husband, Kenneth.

Salt crystal lamps can be beneficial to your health. Himalayan rock crystal lamps have been known to help with many health problems such as sinuses, hypertension, respiratory problems, arthritis, migraines, liver conditions and many more.

Salt crystal lamps generate healthy negative ions that cleanse the air. Ever experienced the change in the air after a good rain? That’s from negative ions, and that’s what these lamps do, and they don’t lose their power over time.

These salt lamps are made from salt crystal rocks that nature formed hundreds of millions of years ago. They are mined with caution to preserve their purity and natural beauty. They are pleasant to look at with their soft, warm light and unique appearance.

Salt lamps work like ionizers but without the negative aspects like ozone that unnatural ionizers produce. The salt lamps also possess a healthier frequency of about 100-160Hz. This is closer to our brain frequency of only 8 Hz.

Many scientific studies have shown that salt crystal lamps can increase the negative ion count “by up to 300%.” Negative ionized air drastically reduces the number of indoor airborne bacteria and dust. These salt crystal lamps also harness a very high energy frequency, neutralizing EMF from our modern day living. The EMF comes from unnatural sources like the TVs, radio waves, microwaves, cell phones and computers. These higher frequencies can create nervousness, cancer, insomnia and other diseases.

Salt crystals help fight against these other higher frequencies. By creating a balance of ions in the air, they stimulate natural drive and healthy energy. Their colors create a pleasantly calming and warm environment.

Although the lamps may not give the benefits of the salt mines, they are more convenient for most people. The larger lamps work well up to 10 feet or so. The closer you are the better. You could use several lamps to extend this distant.

Many people have found fast relief from these salt lamps. They are affordable for most individuals. You can fight back and help balance your own little world by making it more natural. One of your tools could be these Himalayan salt rock crystal lamps.

Type: Dessert
Serve With: Kimberly’s Creamed Cheese Icing
Prep Time: ~ 15 min
Cook Time: 1 hr.
Yield: 1 cake
Nutrition Facts: Please use organic ingredients whenever possible.

Ingredients:
2 1/2 cups Carrots – Grated
3 large Eggs
1 cup Sugar
1 tbsp Heavy Cream
3/4 cup Oil – Vegetable or Peanut
1 1/2 cups Flour – Organic all-purpose
1 2/3 tsp Baking Powder
3/4 tsp Baking Soda
2 tsp Ground Cinnamon
* 1/2 cup Pecans or Walnuts – * Optional – Coarsley ground
* 3/4 cup Raisins – * Optional – I prefer golden.

Instructions:
1. Preheat oven to 325 degrees.

2. Grate carrots and set aside.

3. In mixing bowl, beat eggs well until thick and lemony in color. Add sugar and heavy cream, and beat well.

4. Sift flour, baking powder, baking soda and cinnamon.

* Tip: Add raisins and/or nuts to the flour mixture, if desired.

5. Mix in flour mixture and carrots to egg mixture until barely incorporated.

6. Pour entire mixture into greased pan (either loaf pan, bundt pan or cupcake cups).

7. Tap gently to release air bubbles.

8. Bake cake in preheated oven for 1 hr (less for cupcakes) or until toothpick comes out clean.

9. Top with Kimberly’s Creamed Cheese Icing

10. Enjoy with milk!!!

About Kimberly:
Kimberly is the author of CookingWithKimberly.com. She has a degree in Pre-Medicine, as well as many minors, and is almost finished a Physical Education degree as well.

She has always been interested in health and the environment, and is passionate about organic living.
Kimberly also co-authors Natural-Weight-Loss-Tip.com and BlogNButter.com/health with her husband, Kenneth.

Miso soup consumption is also linked with up to a 50% reduced risk of breast cancer according to the Journal of the National Cancer Institute.

What is Miso?

Miso is a traditional Japanese food produced by fermenting rice, barley and/or soybeans with salt. The most typical miso is made with soy. Miso has a texture similar to peanut butter, it comes in thick paste that is used for sauces, spreads, pickling vegetables or meats, mixing with dashi suop stock to serve as miso soup, a Japanese culinary staple.

Miso is high in protein, rich in vitamins and minerals. Miso is also low in fat. Miso is typically salty, but it is available in a vast range of delicious flavors, ranging from meaty and savory to sweet and delicate.

Cooking with Miso

Miso is a versatile ingredient, as highlighted in John and Jan Belleme’s book: The Miso Book: The Art of Cooking With Miso

You can cook Miso in various style. In their book, there are 140 miso-containing recipes, offering some innovative and tasty dishes: expected fare like Kyoto-Style Miso Soup and Spicy Soba Salad, accompany many dishes not normally associated with miso, such as French Onion Soup, Italian-Style Stuffed Shells, Caribbean Fish Chowder and Apple-Nut Muffins.

Traditional Miso Soup Recipe

Traditional miso soup is not difficult to make at all. It takes only minutes to prepare and can be served as breakfast, lunch or dinner. Personally, I prefer my soup served at dinner.

Ingredients:

3 cups dashi stock
2 thinly sliced fresh mushrooms (shiitake or white button)
1½ tablespoons miso paste
1 tablespoon Japanese soy sauce
1½ oz (45g) silken tofu—cut into cubes
½ scallion—thinly sliced on the diagonal

Method:

1. Bring the dashi stock to a gentle boil in a saucepan.

2. Add the mushrooms and simmer for 3 minutes.

3. Mix together the miso and soy sauce in a small bowl, then add to the hot dashi stock.

4. Add the tofu.

5. Heat the soup and, just before it comes to the boil, remove from the heat.

6. Pour the soup into bowls and garnish with the sliced scallions on top to serve.