Mung Bean soup is a very popular summer desert because of its cooling and calming effect on the body. It is said to rid of edema and headache. But more importantly it is a very effective antidote for toxicity of arsenic, and poisons from plants or minerals.

Ingredients:

• 1/2 cup of green mung beans
• Small piece of dried kelp - about 2x2 inches (optional)
• 6 cups of water
• 5 tablespoon of brown rock sugar

Direction:

1. Soak the beans and kelp overnight or at least for 4 hours in plenty of water.
2. Discard the soaking water and place the beans in a large pot and add 6 cups of water. If you use kelp, cut them into small pieces or strips
3. Bring water to boil then reduce the heat and stir well.
4. Simmer for 60-80 minutes until the beans have expanded out of their skins .They should be very soft & fluffy. Add more water if needed
5. Add sugar to taste
6. Can be served hot or cold