Beans

Hummus

2013-03-31 11:39:27

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Ingredients

2 cups chickpeas

2” piece of kombu

1-2 bay leaves

1/4 teaspoon si salt, sea salt

1 - 2 Tablespoons Mitoku Umeboshi paste

3 Tablespoon onion

Shoyu to taste

1 Tablespoon Brad’s tahini

1-2 Tablespoons Parsley, chopped fine

1 Tablespoon Fresh Cilantro, chopped fine

Lemon juice to taste, optional

Instructions

Rinse chickpeas, soak overnight or 6-8 hours.

Place in heavy stainless pot or pressure cooker, add water, kombu, bay leaves & bring to boil uncovered.

Skim foam using the shocking method: add just enough water to stop the boiling, and skimming the foam.

Repeat 4 - 5 til foaming stops.

Cook 1 1/4 hours; remove lid, test if beans are soft; if not soft, then continue cooking 15-20 more minutes.

Add salt and cook 10 minutes.

Puree 3/4 chickpea in food mill or blender, adding all ingredients to taste. Add extra cooking water to achieve desired consistency. Garnish with whole chickpeas and parsley.

Atlanta Macrobiotics http://www.atlantamacrobiotics.com/

The Best Split Pea Soup on the Planet! inspired by Wendy Esko and Warren Kramer!

2013-03-31 11:40:34

Split Peas are especially helpful for removing old chicken from our body. Since chicken disturbs our pancreas & causes arthritis, eating these peas help prevent these conditions. Especially with the barley.

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Ingredients

4-5 cups water

1 to 1 1/2 cups green split peas, washed

1 1/2 inch piece kombu

1/2 cup onion, diced

1/2 cup carrot, quartered and sliced 1/4 inch thick

2 Tablespoon bonito flakes - optional

3 rounds of Fu, dried wheat gluten, soaked and sliced in bite-size pieces - optional

1/8 cup burdock, quartered and diced

1/4 cup celery, diced

2-3 cloves garlic, minced, optional

1/4 to 1/2 teaspoon Si salt, sea salt - Kushi Institute Store 800 . 645 . 8744

shoyu to taste

1/2 cup whole wheat bread cubes

grape seed oil in a cast iron nabe pot

Instructions

Place split peas, kombu and water in enamel cast iron pot. Bring to boil skimming foam, 20 minutes

Using the shock method, repeat this step 3-4 times while foam is still visible. Add bay leaves,

Reduce flame to medium-low, add other ingredients through celery. Cover, simmering 30 minutes.

Check peas to see if they are creamy.

Towards end, add minced garlic,

Add Si Salt sea salt and simmer 10 minutes.

Add shoyu to taste, and simmer another 5 minutes.

Remove bay leaves before serving

Serve in soup bowls, garnishing each with scallions and deep-fried croutons – optional

To deep fry croutons: cube whole wheat sourdough bread (Whole Foods)

Heat safflower oil, test one cube of bread for it to sizzle, & float to top. Deep fry the others!

**Skimming foam removes acidity from the beans and aids digestibility of this and other bean dishes..

Variation

Add 1/4 cup pearl barley, after foam is cleared.

Add few drops olive oil at end of cooking.

Cook with leek, parsnip and squash

Atlanta Macrobiotics http://www.atlantamacrobiotics.com/

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