Here is another gluten/wheat/nightshade/dairy-free recipe:
EATING FOR HEALTH:ADZUKI BEAN AND PUMPKIN STEWI want to share this recipe with you. If you also get the same benefits from it as I did, you can class it as a belated Xmas pressie from me!
It was given to me by a Chinese herbalist ten years ago for my fatigue.
He told me to eat a little every single day, and I found it worked extremely well. I ate it every day for months and stopped as I was feeling better in myself.
You have to soak new beans a few times a week, but once you get into the swing of it, it is simple enough. May seem like a pain at first, but after a few weeks/months when you start reaping and feeling the benefits, you will be glad you followed through.
I use to make enough on the monday to last the monday and tuesday, then made more on the wednesday and so on.
I had lost this recipe for many years and found it whilst cleaning up just before Xmas. I brought the ingredients today and am going to recommence with eating it. I always use the precise recipe, as it tastes better with the added celery.
Given it is good for digestion and skin tone; I am thinking it may be helpful for psoriasis and given it is good for energy; it may be helpful with your fatigue from PA.HEALTH BENEFITS: An excellent tonic for strengthening the kidneys: which govern our drive and motivation, skin tone and the lumbar region, and the spleen and pancreas meridian: to improve our overall digestive capacity, blood sugar metabolism, energy levels and beneficial for ladies menstrual health.NOTE: Medicinally this recipe is rather powerful – consume no more than half to one cup per day generally. NOTE: For best absorption and easier digestion – serve with brown rice
SIMPLE RECIPE:1 cup adzuki beans (soak the beans overnight and discard soaking water before use)
2 cups chopped pumpkin
1 strip of kombu seaweed (washed - basically means putting a strip of dried kombu in water to rehydrate)
Sea salt, wheat-free tamari or miso to taste – add at the end of cooking only, never at the start or the beans will harden and won’t cook.
INSTRUCTION: Cover the pumpkin with the beans and kombu in a pot.
Add enough water just to cover (note: adding too much water will leave you with adzuki soup rather than “stew”, so don't add too much)
Bring to simmer
Simmer for around one hour – or until beans are cooked – add sea salt, wheat-free tamari or miso at end, to taste.
Eat as is, or for best absorption and easier digestion, serve with brown rice
PRECISE RECIPE: 1 cup adzuki beans (soak the beans overnight and discard soaking water before use)
2 cups chopped pumpkin
1 stick celery - chopped
1 strip of kombu seaweed (washed)
Sea salt, wheat-free tamari or miso to taste
INSTRUCTION: In a pot cover the beans with water and add kombu.
Simmer for roughly twenty minutes
Add a pinch of sea salt, when the beans are starting to become chewable.
Add the pumpkin and celery (and more water if needed).
Simmer for another thirty minutes
Add sea salt, wheat-free tamari or miso to taste
Eat as is, or for best absorption and easier digestion, serve with brown rice
REMEMBER: The sea salt, wheat-free tamari or miso should
never be added at the start of cooking, or the beans will harden and won’t cook.
NOTE: The only change I made to the recipe was to cut the strip of seaweed into small bite sized pieces, rather than leaving it in one long strip. If there is just one person eating then a single strip is fine (although rather chewy) but if more than one eating, obviously bits of seaweed to be shared around is better. Seaweed will cut better after soaking; just need a decent pair of kitchen scissors.
**** Also please bear in mind, that this is a medicinally recipe for improving health – it is not something you would serve at your next dinner party!
