Eat home grown or fresh picked and you will learn to love vegetables for the richly flavored items they are.
You have to think of your body like a car. Food is fuel. Can your car run without fuel? No. Can your body run properly without food? No. Perhaps you’re ready to start eating a vegetarian meal one night a week. Or maybe you’re ready to start honoring Meatless Mondays by not having any meat at all on Mondays. If you’re lucky, you’re ready to start following a purely vegetarian diet and you’ll watch the pounds shed away effortlessly while enjoying incredible food. Whatever journey you may be on this year, good food is going to be your body’s best weapon.
This recipe from Alicia Silverstone’s remarkable book, The Kind Diet, is an example of the greater end of the eating healthy spectrum. This food will absolutely fuel your body in the greatest way food can. Top your azuki beans with sweet kabocha squash (very similar in flavor to a sweet potato) and a very generous sprinkling of chopped cilantro. I guarantee that after this meal you will feel full (without feeling lethargic) and happy with yourself for treating your body right. Trust me; your body will thank you.
Azuki Beans with Kabocha Squash
NOTE: Plan ahead for this meal; the beans need to soak overnight.
4” to 6” Piece of kombu
1 Cup dried azuki beans
2 Cups kabocha squash (cut into large chunks)
1 Tsp shoyu
- Chopped fresh cilantro for garnish
- Cracked black pepper.
NOTE: If your kabocha squash is not organic, peel or cut away the skin. Organic skin will soften during the cooking process and can be eaten; inorganic skins will remain hard.
Green Beet suggested add-ins
2 Large cloves of garlic, chopped
4 Tbsp nutritional yeast
1/2 Tsp Old Bay Seasoning
1 Tsp garlic powder
1 Tsp ground cumin
1) In a bowl, combine the kombu and beans. Cover with water by an inch or two and let soak overnight.
2) After your beans have spent the night soaking, drain the kombu and beans. Discard the water. Slice the kombu into 1” X 1” squares. Place the kombu squares at the base of a heavy pot with a heavy lid (Alicia recommends using an enameled cast iron pan). Add the beans and enough fresh water to cover the beans. Bring to a boil.
3) While the beans are boiling, spoon off any foam that rises. Let the beans boil, uncovered, for 5 minutes to release gases.
4) Cover the pot, reduce heat to low and let simmer for 40 minutes. Check your beans every 10 minutes; add water to the pot if the level appears to dip below the beans.
5) If you are using the suggested Green Beet add-ins, stir them into the beans now. Arrange the chunks of squash on top of the beans. Add more water to keep the beans covered. Cook for 20 minutes (or until the beans seem soft and tender).
6) Add the shoyu to the beans and cook for 10 more minutes. Served garnished with a generous sprinkling of chopped cilantro. Season with cracked pepper to taste.