Friday, October 4, 2013

Nourishing Hokkaido Adzuki Bean Soup

Our first frost of the season arrived in the wee hours of the morning here in Vermont. Throughout the day there has been a crisp breeze and the first suggestion that Autumn has arrived is in the air.

 One of my favorite thing to do as the temperature begins descending is to pull out one of my large Le Creuset Pots and create a soup. I find that my favorite soups are simple and colorful. Today, I am making a Hokkaido Adzuki Bean Soup with Squash and Kale from my garden, Onions from a neighbor and amazing Burdock from our local Cate Farm  (  located in Plainfield,Vermont.    

Hokkaido Adzuki Beans

8 Cups Spring Water
1 Inch Piece of Kombu Sea Vegetable
1 Cup of Mitoku Brand Hokkaido Adzuki Beans or Local Adzuki Beans
2  Cups Kabocha or any sweet Winter Squash 
1 Onion Large Dice
1/2 Cup Kate Farm Burdock sliced thin or shave the Burdock as if you were sharpening a pencil with your knife 
1 Stalk of Celery Small Dice
2 Leaves of Kale cut into bite size pieces, thinly slice the stems or cut in small thin diagonals
1 Scallion sliced on a diagonal for garnish 
2  tsp of Sesame Oil (optional)
1/2 tsp Sea Salt
1 Tbl Shoyu or Wheat Free Tamari, use more or less to taste

Cate Farm Burdock
In a large soup pot saute the diced Onion in the Sesame Oil or in 1/4 cup of Water till translucent
Add the Beans (no need to soak Adzuki Beans), Burdock and Kombu Sea Vegetable
Bring to a gentle boil and simmer covered for approximately 40 minutes
Add Squash and bring back to a gentle boil and simmer for 15 minute
Once the beans are cooked through add Celery and Salt, cook for 3 minute
Add Shoyu or Tamari cook for 5 minutes
Add Kale and cook for 2 Minutes so that the Kale is still Bright and Crisp 
Kabocha Squash from my Garden
Spoon into serving bowls and garnish with thinly sliced Scallions

Sliced Scallions
So as you begin to feel a chill on the air consider the warming effect of a seasonal homemade soup. The one thing I know for sure is that you and those you share this soup with will not be disappointed.

Enjoy your first taste of Autumn!


Monday, August 19, 2013

Nourishing Juices

 As the temperature inches it's way up the thermometer, temperatureI say let's lighten up and Nourish our cells with a mini Juice Feast. Wether you chose one day, two days or snack on your glass of Green Goodness, enjoy it and feel your body coming alive as you cleanse with this vitamin and chlorophyll rich elixir.

There are three  main reasons why you will want to consider incorporating vegetable juicing into your health program:

1.Juicing helps you absorb all the nutrients from the vegetables. This is important because most of us have impaired digestion as a result of making less-than-optimal food choices over many years. This limits your body's ability to absorb all the nutrients from the vegetables. Juicing will help to "pre-digest" them for you, so you will receive most of the nutrition.

2.Juicing allows you to consume an optimal amount of vegetables in an efficient manner. If you are a carb type, you should eat one pound of raw vegetables per 50 pounds of body weight per day. Some people may find eating that many vegetables difficult, but it can be easily accomplished with a quick glass of vegetable juice.

3.You can add a wider variety of vegetables in your diet. Many people eat the same vegetable salads every day. This violates the principle of regular food rotation and increases your chance of developing an allergy to a certain food. But with juicing, you can juice a wide variety of vegetables that you may not normally enjoy eating whole.
Ingredients:  Kale~Parsley~Celery~Cucumber~Granny Smith Apple~Lemon~Ginger 
Breville Juice Fountain Elite
My Juicer of choice is the Breville Juice Fountain Elite. I love it! So easy to clean and powerful. I run all of my pre-washed veggies and fruits through, give it a quick scrub and I'm good to go!
Try experimenting with different ingredients and make your own "just right for you" Juice. Just remember to include some greens.