Welcome to Gabriele Kushi's natural, whole foods, mostly vegan, and macrobiotic recipes. Her cooking supports and realigns your natural energies and encourage overall well-being.
Gabriele's approach helps women and men alike ease their life cycles. She prepares foods that are inherently rich in phyto-estrogens, calcium, vitamins, minerals, complex carbohydrates, and proteins.
Enjoy some of her favorite home cooked and balanced natural food recipes and dishes.
1-cup organic adzuki beans
1/2 cup dried organic chestnuts
1 cup of organic squash, cut into large chunks
3-4 cups spring water
1 strip traditional kombu, about 4 inches long soaked in water for 5 minutes, or rinsed
1/4-1/2 teaspoon high quality sea salt
PREPARATION: Wash dried chestnuts and adzuki beans and pick out pebbles if needed. Place adzuki beans and dried chestnuts together in a pot and soak for about 8 hours. Then if needed replace soaking water, add kombu and squash chunks and bring to a boil in a pressure cooker. Close cooker and bring to pressure. Place a flame deflector under pressure cooker, turn heat to low, and cook under low pressure for 45-50 minutes. After done, add sea salt and simmer for about 15 minutes.
OPTIONAL: For a sweeter taste you may also add barley malt, rice syrup, or maple syrup and simmer or bake the dish for 15 minutes before serving. You can also pan roasting the dried chestnuts before soaking. Boiling this dish may take more water and a longer cooking time.