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Vegetable-Bean Medley

Categories: Legumes, Liver & Gall Bladder Damp Heat, Liver Blood Vacuity, Liver Qi Stagnation, Liver Yin Vacuity, Vegan, Vegetarian

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Vegetable-Bean Medley

Serving Size for 1 Person

Ingredients:
Black Beans -½ cup cooked
Aduki Beans -½ cup cooked
Quinoa- 1 cup
Carrots -½ cup
Celery -½ cup
Lime Juice -¼ cup
Grapes -½ cup

Cooking Instructions:

This is simple. All you do is mix the quinoa with 2 cups of water and cook the same way as the rice. Mix the steamed veggies along with the already cooked beans, and the grapes. Sprinkle desired amount of lime juice to give flavor to the food. The grapes will provide a sweet reward for every bite of bitter doused vegetables and protein filled beans. This dish is perfect for on-the-go lunches if prepared in a large amount.

This recipe is intended for someone with blood and yin xu leading to heat in the liver, or just a stagnant liver system due to a stagnation of blood which turns to heat and damaging the fluids.

Black Beans -Nourishes Kidney, Invigorates blood
Aduki Beans -Clears Heat and Damp, Invigorates blood
Quinoa- Tonifies Middle Jiao
Carrots -Strengthens Heart, Nourishes and Soothes Liver, Drains Damp
Celery -Subdues Liver Yang and wind, drains damp and transforms phlegm, calms shen
Lime Juice -Reduces liver excess
Grapes -Tonifies qi, blood, yin

Honey-Balsamic Bean Salad

Categories: Blood Vacuity, Legumes, Qi Vacuity, Salad, Vegetarian

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As I mention in the main post, the original recipe called for green beans, which are out of season here in San Francisco as I type this. I chopped up a head of structured, romaine lettuce instead. I also added and tweaked a few things, as I’m prone to do. If you’re trying to come up with a substitute for the green beans, imagine ingredients that might go nicely with the honey-balsamic vinegar. And I suspect it goes without saying, but you can certainly play around with the type of beans you use here. I would have used borlotti beans in place of the black beans, but I went with the beans I had on hand, rather than make a trip to the store.

8 oz / 225 g (about 1 1/2 cups) EACH cooked chickpeas, pinto beans, black beans

1 small head of romaine lettuce, washed, dried, shredded

1/3 cup / 1 oz / 30g sliced almonds, toasted

2 teaspoons extra-virgin olive oil
1 1/2 tablespoons runny honey
2 tablespoons balsamic vinegar
1 1/2 tablespoons fresh lemon juice
1/4+ teaspoon fine grain sea salt

10 sprigs fresh thyme

Combine the beans, lettuce, and most of the almonds in a large salad bowl. Set aside. Make the dressing by whisking the olive oil, honey, balsamic vinegar, lemon juice, and sea salt in a small container. Taste, and adjust to your tastes.

Run your fingers up each thyme sprig, removing the leaves. Add to the salad bowl along with a good amount of the dressing. Toss well, and add more dressing if you like. Finish by sprinkling with the remaining almonds.

Serves 4- 6

From http://www.101cookbooks.com/archives/honey-balsamic-bean-salad-recipe.html

Analysis – This recipe nourishes Liver Blood and Yin and astringing the LV.

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 “floaters”. Floaters are DUDS and will not cook properly.

The Dried Bean Soak

After inspecting the beans and rinsing them, put them in a large bowl and fill with COLD water… water amount should be three times the amount of beans measured or more.

Soak the beans overnight… you’ll see them double in size and most of the water will have been absorbed by morning.

In the morning, rinse and drain the beans three or four times till the water runs clear.

Soaking dried beans activates the beans to begin the germination process. Once wet, the beans release enzymes that begin to break down their complex sugars into more simple ones. It is the bean’s complex sugars that give you gas and indigestion after eating beans that haven’t been pre-soaked. The overnight soak method reduces 60% of the complex sugars in most beans.

Never cook canned beans in their liquid! Rinse several times in water and drain before cooking, otherwise your flatulence will be great!

Bean Boil Foam
Add the rinsed beans to the pot and cover them with water. Use enough water to cover the beans and have at least one inch above the bean level. Do not use excess water, just enough to keep them from drying out during the boiling process.

When the pot contents begin to boil, the surface will form a white foam from the gases being released from the beans. This is not a time to leave the kitchen! I have had this boil over many times and the clean-up is no fun. While the beans boil, skim off the white foam that appears on the surface of the cooking water with a large spoon and discard.

Turn the burner down to the lowest setting for a gentle simmer and cover the pot with a lid… cook till the beans are done.

Taste Test
After simmering the beans for three quarters of the suggested cooking time, taste a bean to make sure it is soft enough, if not, cook for another 15 to 30 minutes and taste test again.

Once the beans are done to your taste test, turn the heat off, drain the liquid off, add seasonings or sauces and serve.

 

Cleansing Digestion Dish

Categories: Cleanse, Heart Blood Vacuity, Legumes, Liver Blood Vacuity, Liver Qi Stagnation, Qi Stagnation, Qi Vacuity, Rice and Grains, Spleen Qi Vacuity, Vegan, Vegetables, Vegetarian

A student made this for a client and had her abdominal cramps much better within days.Â

Based on Michael Tierra’s work

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Cleansing Digestion Dish
By Sue Cook PCOM- Chicago

Ingredients:
1-2 tsp each ground cumin, coriander, fenugreek and turmeric (you can
get these bulk at Whole Foods for cheap)
2 tsp fresh ginger, grated or mashed
1 large bay leaf
1 sweet potato, diced
1-2 cups lentils or mung beans (choose mung beans as they clear heat more for the skin)
1 bunch kale, immersed and swished in water to remove grit, then thinly sliced
1 cup brown rice, cooked separately according to package directions

Fry the spices over medium heat in a few spoonfuls of olive oil then
add the sweet potato and lentils, covering with water plus a couple
inches extra. Cover and keep at a low boil until the lentils are soft
(about 45 minutes). Add the rice and kale and simmer until the kale
turns bright green. Salt and pepper to taste.

Lentils, brown rice, and sweet potatoes all strengthen the digestive
qi, while the spices serve to boost digestive enzyme and bile
production, reducing gas buildup and helping you better absorb
nutrients. The kale will help support your blood.

TCM style detox on this great eastern nutrition blog site

Categories: Articles, Asian, Food Education, Legumes

http://thespicedoc.blogspot.com/2009/12/tis-season.html

Check out this good recipe for TCM style detox…

How do canned and dried chickpeas (garbanzo beans) compare in terms of nutritional value?

Categories: Articles, Food Education, Legumes, Nutritional Information

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CURRIED SWEET POTATOES AND LENTILS

Categories: Asian, Cold Congealing Blood in the Uterus, Diarrhea, Legumes, Spleen Qi Vacuity, Spleen Yang Vacuity, Stomach Rebellious Qi, Vegetables

ingredients:

2 T organic butter or vegan butter substitute (preferably the flax-based type)

1 large purple onion, diced

2-3 cloves garlic, pounded to a paste or minced

2 inch piece fresh ginger, grated or 1 tsp dried ginger powder

2 large unbroken bay leaves

1 tsp each cumin and fenugreek seeds, powdered

1 tsp turmeric root, powdered

1 large sweet potato or yam, diced

2 cups dried red lentils

water to cover

1 large ripe tomato, chopped

salt or Bragg’s Liquid Aminos to taste

directions:

  • Heat a heavy-bottomed pot, using a pressure cooker if available over a medium flame and melt the butter. Add the onions and bay leaves, stirring frequently until the onion begins to brown, then add thegarlic, ginger, and spices, stirring to prevent sticking, and cook for 2 minutes.
  • Add the sweet potato and lentils and pour in sufficient water to cover by at least one inch. Bring to a low boil, then reduce the heat to a simmer and cover. Simmer for approximately one hour until the lentils are soft. Puree if desired. If using a pressure cooker, close the lid and allow to boil until the pressure sensor goes off, then lower heat and cook for 20 minutes.Top with fresh tomatoes. Makes approximately 4 2-cup servings.

Analysis:

onions, garlic, cumin, turmeric and bay are warm and acrid and move Liver qi and blood; they also prevent gas during digestion of the legumes.

butter is warm and sweet and also reduces stagnant blood.

ginger and fenugreek are warm and strengthen the yang of the kidneys and spleen and stop
abdominal pain.

lentils are sweet and neutral and strengthen the essential qi of the kidney, and are rich in iron and B vitamins.

sweet potato is sweet and strengthens the qi overall, especially of the spleen, as well as the yin of the kidneys. they balance estrogen levels and are rich in vitamin A.

tomatoes are sweet, sour, and cooling. they nourish yin and generate stomach fluids and purify the liver;
they are rich in lycopene which is a powerful antioxidant.