Celestial Roots

 

This is a very healthy Japanese style stew that tonifies the kidneys, adrenals and pancreas, regulates blood sugar, dispels heat and toxins from the body, and strengthens digestive function. Red beans and rice are a revered combination in Africa, the Caribbean, Central America and Asia because together they provide a complete protein source. In unsprouted beans, protein, even when combined with rice, is not quite as good as we would like. The idea of combining the beans and rice is that each possess an amino acid the other lacks (and which we cannot manufacture), thus in combination we have a complete protein, albeit in lower amounts than is found in meat sources. The idea of sprouting the beans is that the quality and availability of this protein is increased. In kidney beans for example, available protein is increased by about 43% with sprouting. Phytates, which are plant defence chemicals, are high in beans, but sprouting reduces their levels by a similar percentage. Phytates, as well as being an irritant to us, bind essential minerals and so make them largely unavailable. Unless we sprout – the bioavailability of all minerals and vitamins is much increased in the sprouted bean. This is a very easy to digest meal, and the flavours are subtle, yet enticing.

 

2 cups sprouted adzuki beans*

3 cups diced pumpkin

1 onion, diced

3 garlic cloves, diced

Thumb sized piece of turmeric, diced

Thumb sized piece of ginger, diced

Good handful of chopped kale

1 tsp black sesame seeds

Freshly cracked black pepper

¼ cup coconut oil

1 tsp sesame oil

2 tbsp sake

2 tbsp dried wakame flakes

1 tsp honey

Lime juice

 

Rinse sprouted adzuki beans, and bring to a slow boil in a pot of water that covers them by a thumb length. Add the wakame. Keep on the heat for 20 minutes or so. Meanwhile, in a separate pot, add the coconut and sesame oil, and add (in this order) the onion, garlic, turmeric and ginger, giving each a minute or so of gentle frying while stirring every now and then. Add the pumpkin, then the sesame seeds, and keep stirring for about 5 minutes. Add the cracked pepper, salt, and sake, stir briefly, then skim any scum off the beans and add them, water and all. Cook gently for 30 minutes, or until thickened. Five minutes before serving add the kale. Squeeze some lime juice in, mix, and serve.

 

* Sprouting adzuki beans: Rinse an amount of beans, then fill a jar to about a third with beans, then fill to ¾ with pure water. Leave to soak for min 8 hours, maximum 18 hours. Drain, and then put back in the jar. The jar will need to be laid on its side in the dark, so a piece of cloth needs to be secured across the entrance. Lay the jar on its side in the dark, and every 8 hours or so, rinse and drain quickly, then replace. The beans will start to sprout anywhere from 12 to 24 hours after this. Once they sprout, they need another day or two until the tails are almost as long as the beans. This is when they are ready.

 

 

2 cups brown rice

2 tbsp sushi rice seasoning

1 tbsp black sesame seeds

Lime juice

 

Rinse the rice several times, then drain off the water. Place the rice in a dry pot and cook on medium, stirring, until the water is evaporated. Continue to dry-fry the rice until there is a nutty aroma. Add water to the rice so it is one finger joint above the level of the rice and cover the pot tightly. Turn the heat up, and as soon as the water boils, turn the heat down as low as it will go. The rice will take 20-25 minutes. When done, stir in the sushi rice seasoning, the sesame seeds, and the lime juice. Place rice in a ramekin or similar, push tight, then invert on the plate.
Serve with pumpkin scones and wedges of lime. Salt, cracked pepper, and soy sauce should also be available on the table.