Summertime Fare
Beans, Rice and Vegetables
Serves 4-6
2 cups Adzuki beans
Extra Virgin Cold Pressed Olive Oil
8 cups water
1 strip Kombu Seaweed (helps to dispel gas)
2 large carrots cut into 1/2 moons
1 large onion chopped
3 stalks celery chopped
3/4 parsley chopped
1/2 teaspoon fresh ginger root grated
3 garlic cloves minced
2 tablespoons Braggs Amino Acids
2-4 tablespoons Mellow Miso
Wash beans, drain well; put aside.
In large soup pot, saute onions in olive oil on medium-high heat; until onions are translucent.
Place beans, water, kombu, garlic, carrots, celery and Braggs Amino Acids in pot. Bring to boil for 10 minutes, cover and cook on medium-low heat for 45 minutes or until adzuki beans are soft.
Turn off heat; when soup is simmered add miso and cup of soup in blender.
Blend and stir liquid back into soup.
Garnish with parsley.
Long Brown Rice and Pumpkin Seeds
2 cups rice
1/2 pumpkin seeds
2 1/2 cups water
Rinse rice.
Bring rice, pumpkin seeds to boil. Lower flame, cover and simmer for 45 minutes.
Serve rice with vegetables on top.
Steamed Kale and Daikon
1 bunch organic Kale, washed and sliced
1 large Daikon Root, washed and sliced.
1/2 cup water
Place kale, and daikon in stainless steel or bamboo steamer; bring water to boil.
Steam vegetables for 8- 10 minutes until kale is green and crisp.
Remove, mix vegetables and serve on rice with Tamari Ginger Sauce.
Tamari Ginger Sauce
1 cup water
1 cup tamati
1 tablespoon, fresh grated ginger.
Heat mildly and serve on vegetables.
