Beans

Hummus
Print
Ingredients
  1. 2 cups chickpeas
  2. 2” piece of kombu
  3. 1-2 bay leaves
  4. 1/4 teaspoon si salt, sea salt
  5. 1 - 2 Tablespoons Mitoku Umeboshi paste
  6. 3 Tablespoon onion
  7. Shoyu to taste
  8. 1 Tablespoon Brad’s tahini
  9. 1-2 Tablespoons Parsley, chopped fine
  10. 1 Tablespoon Fresh Cilantro, chopped fine
  11. Lemon juice to taste, optional
Instructions
  1. Rinse chickpeas, soak overnight or 6-8 hours.
  2. Place in heavy stainless pot or pressure cooker, add water, kombu, bay leaves & bring to boil uncovered.
  3. Skim foam using the shocking method: add just enough water to stop the boiling, and skimming the foam.
  4. Repeat 4 - 5 til foaming stops.
  5. Cook 1 1/4 hours; remove lid, test if beans are soft; if not soft, then continue cooking 15-20 more minutes.
  6. Add salt and cook 10 minutes.
  7. 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!
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.
Print
Ingredients
  1. 4-5 cups water
  2. 1 to 1 1/2 cups green split peas, washed
  3. 1 1/2 inch piece kombu
  4. 1/2 cup onion, diced
  5. 1/2 cup carrot, quartered and sliced 1/4 inch thick
  6. 2 Tablespoon bonito flakes - optional
  7. 3 rounds of Fu, dried wheat gluten, soaked and sliced in bite-size pieces - optional
  8. 1/8 cup burdock, quartered and diced
  9. 1/4 cup celery, diced
  10. 2-3 cloves garlic, minced, optional
  11. 1/4 to 1/2 teaspoon Si salt, sea salt - Kushi Institute Store 800 . 645 . 8744
  12. shoyu to taste
  13. 1/2 cup whole wheat bread cubes
  14. grape seed oil in a cast iron nabe pot
Instructions
  1. Place split peas, kombu and water in enamel cast iron pot. Bring to boil skimming foam, 20 minutes
  2. Using the shock method, repeat this step 3-4 times while foam is still visible. Add bay leaves,
  3. Reduce flame to medium-low, add other ingredients through celery. Cover, simmering 30 minutes.
  4. Check peas to see if they are creamy.
  5. Towards end, add minced garlic,
  6. Add Si Salt sea salt and simmer 10 minutes.
  7. Add shoyu to taste, and simmer another 5 minutes.
  8. Remove bay leaves before serving
  9. Serve in soup bowls, garnishing each with scallions and deep-fried croutons – optional
  10. To deep fry croutons: cube whole wheat sourdough bread (Whole Foods)
  11. Heat safflower oil, test one cube of bread for it to sizzle, & float to top. Deep fry the others!
  12. **Skimming foam removes acidity from the beans and aids digestibility of this and other bean dishes..
Variation
  1. Add 1/4 cup pearl barley, after foam is cleared.
  2. Add few drops olive oil at end of cooking.
  3. Cook with leek, parsnip and squash
Atlanta Macrobiotics http://www.atlantamacrobiotics.com/