Michael Wynne is one of our trusted shop volunteers and you have met him a few weeks ago when we ran a little story about him. Michael loves to cook and he was so kind to share one of his favourite recipes with us: Nourishing Winter Zen Style Adzuki Beans.
- ½ cup dried adzuki beans
- 1 cm piece of wakame
- 1 cm piece of ginger
- 1 small onion
- ½ tea spoon of turmeric
- About 400g diced pumpkin
- 10cm piece of celery
- 2 tea spoons of tomato paste / passata
- 2 cloves of garlic
- 2 tea spoons of miso paste
- 1 cup brown rice
- 2 umeboshi plums
- Spring onions to your liking, thinly sliced
- A handful of toasted pumpkin seeds
- Wash adzuki beans, soak in water overnight and wash. Add to a pot with water (about 2 cups of water to 1/2 cup of beans) and simmer without lid on and scoop off scum.
- Add washed wakame.
- Saute some ginger, onion, a little turmeric, add to beans and wakame, add pumpkin and celery* and slow cook for 1 to 1.5 hours.
- In the meantime, cook brown rice, it can be finished/roasted in the oven at this time of year (for more yang).
- You can add some tomato paste / passata when almost cooked and add fresh, thinly diced garlic.
- Dilute miso in warm water in serving bowls.
- Add bean mixture and rice.
- Stir in umeboshi plums.
- Garnish with chopped spring onions and roasted seeds**.
- Enjoy! 🙂
*Celery tops are quite bitter but can diminish coffee cravings if you are willing to cultivate a taste.
**Dry roasted pumpkins seeds can aid digestion stomach / spleen chi especially if chewed slowly.
Thank you, Michael, for sharing your recipe!
Photo provided by Unsplash.