Mung bean & Pea cake with Lion’s mane & Reishi
Yield: 5-6 medium or 13-14 small ones (dependent on the size of the mould used) Author: Zoey Gong
Ingredients:
½ cup of Mung beans
½ cup of yellow peas
1-2 tsp sweetener of choice (or to taste)
2 full droppers of Rainbo Reishi tincture
2 full droppers of Rainbo Lion’s Mane tincture
1 tbsp of butter
1 tsp of neutral oil
Instructions:
1. Soak mung beans and yellow peas in water for at least 12 hours or overnight
2. Drain and rinse.
3. In a pot add in the beans and enough water to cover the beans, at least 2 inches above and bring to a boil.
4. Boil until soft, drain the water and add the legumes into a blender. Blend until it is a smooth consistency.
5. In a pan on low heat, add in butter, the bean paste and sweetener of choice. Mix together and sauté to evaporate any remaining water.
6. Sauté continuously for 20-30 minutes to ensure it doesn’t stick to the pan until the mixture becomes firm.
7. Turn the heat off and add in Rainbo Reishi & Lion’s mane tincture. Mix it in with a spatula and set bean paste aside.
8. Oil the mould.
9. Divide and roll the bean paste into even-sized pieces fitting to your mould. Press into the mould and remove.
GLUTEN FREE I NUT FREE
Function:
· Cooling for body
· Strengthen Spleen
· Supports digestion
· Supports Urinary health
· Reduce anxiety
· Reishi: Immune, energy, sleep & stress support
· Lion’s mane: improves mood, memory & focus
Organ-Meridian: Heart, Spleen, Liver, Lung and Kidney.
(Lion’s Mane supports all 5 organs in TCM)
Energetics: Neutral, cooling
