Myra's adzuki beans with greens and rice! this is a nice energizing lunch. Adzuki beans are easily assimilated - which means that the overall nutrition is greater than many other kinds of beans because your body can digest and absorb more of the protein and goodness.
ADZUKI BEANS
pinch of cumin
pinch of coriander
pinch of fenugreek
handful of uradhal
3 cups of adzuki beans
a few pieces of wakame and kombu
(do NOT over do it)
3 squirts of bragg(a very mild fermented soy sauce)
a few shakes (very small ones) of asafoetida
soak the beans 6-8 hours. pour off water. then put beans in fresh water and simmer for about 1.5 hours.
Some information on adzukis from "Ayurveda: A Life of Balance"
This bean is also known as aduki or feijao. If mung is the king of beans, this is the queen. A small, reddish-brown bean, adzuki is native to Japan and China. In Japan, the adzuki is coarsely ground and used as a facial scrub. It leaves the skin glowing and silky. Rich in nutrients, it is considered, like mung, to be a tridoshic bean.
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