Recently I wrote a blog about several foods known to be better calcium sources than milk and dairy because unlike milk, they don’t produce mucous and are more readily absorbed by the body.
You can read the blog here.
Adzuki beans are one such alternative.
As well as being tasty and cute, they’re highly nutritious and packed with protein, and contain calcium, iron, niacin, phosphorus, riboflavin, thiamine, and folate (watersoluble B vitamin).
7 health benefits of Azuki Beans are:
That’s all well and fine, you may be thinking, but how do I cook Adzuki beans?
Here’s an easy recipe, known as AZUKI PUMPKIN STEW.
Good For: Regulating Blood Sugar levels (diabetes or hypoglycaemia); Sugar Cravings; Kidney Disease; Fatigue and Exhaustion; Replenishing and Nurturing for the body-mind
1 x Cup Azuki Beans (soaked overnight; discard soaking water)
1 x Strip of Kombu
1 x Cup Arame Seaweed (washed and soaked in filtered water for about 15 minutes. Then drain, rinse and set aside)
1- 1½ x Cups Chopped Pumpkin
1 x Chopped Onion
1 x Stick of Celery
1 x Tablespoon Sesame Oil
Pinch of Sea Salt (or dash of Tamari Soy Sauce)
Serve With: A Bowl of Brown Rice and a sprinkling of toasted sesame seeds on top
You can typically purchase organic adzuki beans, kombu and arame in dried form in health food stores.
It’s delicious, isn’t it?!