Pumpkin & Adzuki Bean Stew
The Adzuki Bean supports the heart-small intestine, tonifies the kidney-adrenal function, disperses stagnant blood, detoxifies the blood and reduces swelling. Also beneficial for weight loss and excessive heat conditions in the body.
Pumpkin helps regulate blood sugar and benefits the pancreas – good for diabetes – and can relieve eczema. Also helps discharge mucus from the lungs and helps with asthma and bronchial conditions.
Kombu is cooling and benefits the kidneys, hormones, is a diuretic and supports the thyroid. It helps balance the proteins and oils in beans to increase their digestibility.
You will need:
1 jap pumpkin
1 stick of celery
1 stick of kombu seaweed
Soak the kombu in water (till soft, about 20 minutes) then discard the water
Soak 1 cup of adzuki beans overnight then discard the water
Chop 1 stick of celery
Chop 2 cups of jap pumpkin (skin on)
Braise the pumpkin in oil and pinch of salt till brown and soft. Put aside.
Cover adzuki beans with water, chop kombu stick and add in. Simmer and add a pinch of salt when they start softening.
Add the pumpkin and celery and mix gently when the beans are softening and simmer
The mix will turn a brownish-orange and go slightly gluggy like porridge when ready.
Medicinal benefit and dose:
This mix supports the blood, gently cleansing and strengthening the spleen and kidneys and adrenals in particular. Take the mix for 10 days then rest for 3-4 weeks and repeat if further cleansing/grounding is needed. Your blood quality will be improved within the first 10 days; and by the way, it takes 21 days to form a new habit…
1 warmed cup of mix, 3 X daily – try as an entree to meals – for 10 days.