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Lamb and Bean Stew

Categories: Bi Syndrome Cold, Kidney Yang Vacuity, Lamb, Spleen Damp, Spleen Damp Cold, Spleen Yang Vacuity

LAMB AND BEAN STEW serves 4-6 3 tbs coconut oil 2 onions, chopped 2 lbs Lamb chops or spareribs, chopped in large pieces (including bone) Bone broth 2 tsp curry powder 3 cloves garlic, minced 2 Thai chilies, minced 4 cups beans (black beans, kidney beans, or a combination of both) cooked in bone broth Juice of ½ lemon Salt 1) Heat the oil, medium high, and sauté the onions until golden, 8-10 minutes. 2) Add the Lamb pieces with about a ¼ cup of broth, cover, and simmer for […]

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tips for cooking beans

Categories: Cooking tips, Legumes, Vegan, Vegetarian

Tips on cooking beans: The Dried Bean Sort Measure out the beans you will cook. Use a white plate or bowl and sprinkle a few on the plate to search for dirty beans, tiny stones or damaged, wrinkled or broken beans that may be mixed in with the good beans. Remove any misshaped or damaged beans, dirt or stones. Yes, you must do this step or you could damage teeth when eating them later! Pour the checked beans into a large bowl. Cover the beans with water and remove any […]

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Why do we get gas?

Categories: Articles, Food Education, Western Medicine

After thinking about all that god food I ate in the winter 2010 term of Eastern Nutrition class, and after eating a nice big meal (maybe I ate a little too much) I thought about gas. Not that I was having any or anything… I just thought of this and found a nice summary online. It explains how we get gas and why “Most foods that cause flatulence do it for the same reason: Nutritional elements which can’t be broken down by the small intestine make it all the way […]

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Secret Ingredient to Cooking Beans- Kombu!

Categories: Articles, Cooking tips

Kombu cooked with beans renders them more digestible, and reduces the “fragrant side effects” from eating beans. Kombu- Sea vegetables have a “soften hardness” quality and they make the beans much more digestible for folks with sensitive digestive systems. It also adds minerals and nutrients into the food. Best beans to digest are adzuki, mung and lentil. Kombu can also be cooked into brown rice for similar reasons. Three Secrets to Cooking Beans: 1. Soak – Nature programs all seeds to lie dormant and hard until warm spring rains soak […]

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Beans: Protein-Rich Superfoods

Categories: Articles, Western Medicine

Beans: Protein-Rich Superfoods High in fiber and antioxidants, beans aren’t just good for the waistline, they may aid in disease prevention, too. By Jenny Stamos Kovacs More than just a meat substitute, beans are so nutritious that the latest dietary guidelines recommend we triple our current intake from 1 to 3 cups per week. What makes beans so good for us? Here’s what the experts have to say: Chronic conditions such as cancer, diabetes, and heart disease all have something in common. Being overweight increases your chances of developing them […]

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How to Cook Any Bean.

Categories: Cooking tips

After trying to get the hang of cooking dried beans for years, and never getting it quite right, this was the short how-to that really helped me. All this time I had been adding salt at the beginning, when I should have saved it for the end. href=”http://www.foodandwine.com/articles/beans-101-how-to-cook-any-bean”>-any-bean

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CARROT, KALE, AND WAKAME STEW

Categories: Heart Fire, Phlegm Nodules & Interior Heat, Shen Calming, Vegan, Vegetables, Vegetarian

by Anna Strong ¼ cup wakame 1 tbsp olive oil 1 small yellow onion 2 small carrots, diced 1 celery rib, diced 1 15 oz can cannellini beans 1 ½ cup frozed lima beans, thawed 6 cups low sodium vegetable broth 1 bunch kale, chopped ¼ tsp dried oregano 1/8 tsp ground nutmeg 1/8 tsp cayenne pepper Place the wakame in small bowl, cover with cold water, and soak 15 min. drain, squeeze liquid out, and set aside. Heat oil in sauce pan.  Add onions, celery, and saute 3-5 min.  […]

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