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Monday, January 2, 2012

Because Lauren Tweeted

If you're not following me on Twitter you miss my little updates or fun twitterverse with those like my friend LG.  She wants some recipes 'cuz I twittered how Aduki beans can eliminate any toxin.  They can but different recipes do different things.

I helped clear this silly cold bug making my aduki stew with burdock and lotus root.  (blood cleanser and lung clearer...) 

What will you create is up to you and your fridge.

Aduki Stew

1 Cup Aduki beans
½” strip Kombu sea vegetable
2 bay leaves
1 small sweet potato, chopped
1 stalk celery, chopped
1 onion, chopped
1 tsp. Thyme
1 tsp. Sage
Tamari soy sauce
Lemon juice
Water
1 Tablespoon olive oil

Cook the Aduki beans in 3-4 Cups of water with the Kombu, bay leaves and sweet potato, until soft. (1 to 1 ½ hours)  Sauté the onion, celery, Thyme and Sage in the olive oil.  Add to the aduki beans and add more water if necessary.  Season with the Tamari and lemon juice to taste.

 

Aduki Rice Burgers

1 3/4 C. brown rice

1/4 C. Aduki Beans
4 C. water

1/4 C. flour or bread crumbs
1-2 carrots, diced
1 onion, diced
Fresh basil chopped fine
Fresh parsley chopped fine
Olive oil
Shoyu
2 Tablespoons kudzu or arrowroot dissolved in about 1/2 C. cold water ( or LG use an egg)

Soak the brown rice and Aduki beans over night in a pressure cooker.  (If you do not have a pressure cooker simply use pot boiling method and use extra (up to another whole C. water) Bring to a boil then turn to low heat and simmer for 20 minutes without a lid.  Add water to cover and put the pressure cooker lid on bringing the heat up just to get up to full pressure then turn to low with a flame tamer underneath and cook for 45 minutes.  This can be done one or two days ahead if desired. 

Sauté the carrots and onions in a small amount of olive oil for a few minutes.  Add the parsley and basil and Shoyu to taste.  Mix with the Aduki rice and add the bread crumbs.  Now form into patties and dip each into the dissolved kudzu or arrowroot.  Fry the patties in a small amount of oil.  Serve with your favorite condiments.
 

4 bean dip


1/2 Cup Aduki beans
1/2 Cup brown lentils
1/2 Cup yellow split peas
Good quality water
Sea salt
Shoyu or Tamari (organic soy sauce)
Ume vinegar
Dulse
Rosemary
Thyme
Basil
garlic powder
cumin
1 onion, diced
1 carrot, diced
1 Tablespoon olive oil

Garnish: Chives, chopped fine
1 container WildWood plain soy yogurt

Blend all ingredients in a blender until smooth using your herbs and seasonings to your own taste.  Garnish with the chives and soy yogurt.

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