Call Today for Initial Consultation: (416) 553 9661
Prep time: 10 minutes
Cooking time: 70 minutes
Yields: 4 people
1 cup aduki beans
5-inch piece kombu
4 cups water
2 bay leaves
1 teaspoon sea salt
Place kombu and aduki beans in a pot.
Cover with water at 2 inches above the
level of the beans.
Bring water to boil.
Add bay leaves.
Cover and simmer for 1 hour.
Check periodically, adding extra water
if necessary so beans do not dry out or
stick to pot.
Allow beans to cook until they are soft enough for your taste. Add salt.
Drain excess water if necessary.
To check for softness, take a couple of beans out from your pot and squeeze them between your thumb and pointer finger. If beans press easily, they are finished. If they feel hard in the middle, they need more time.
Prep time: 5 minutes
Cooking time: 5 minutes
Yields: 1 person
1 package silken tofu
3 tablespoons maple syrup
1-2 teaspoons vanilla extract
1-2 tablespoons almond or cashew butter
Blend all ingredients into a blender or food processor until smooth.
Place in fridge to chill.
Ingredients: 2-3 servings
Dietary Consideration:- Vegetarian:
1 medium size bundle of kale
1 medium size green bell pepper
1 medium size red bell pepper
1 medium size yellow bell pepper
1 1/2 cup cooked chick peas (soaked before cooking for 24 hours)
2 table spoon coconut oil
2 table spoon water
1 medium size onion (finely chopped)
small piece of turmeric root (finely chopped) or, turmeric powder
dash of black pepper
2 table spoon vegetarian oyster mushroom sauce
Wash and cut onion, bell peppers, and turmeric into small pieces. In a medium size sauce pan add water, onion, bell peppers and turmeric. Set stove at medium heat. Sautee for 2-3 minutes.
Add chopped kale to the other ingredients. Cover and simmer for 5-10 minutes or until kale is bright and crispy (do not over cook). Once kale becomes tender, add cooked and drained chick peas, black pepper, coconut oil and vegetarian oyster sauce.
Simmer for another minute or two. Serve over brown rice or, whole grain pasta or can be eaten as is.