Natural Food Cooking School and Macrobiotic Studio

with Author Gabriele Kushi 


The Macrobiotic Kitchen in Ten Easy Steps.

                                                                                            Balanced Eating in the 21 Century. 



Vegan Bean Recipes by Gabriele Kushi

Adzuki Beans with Chestnut and Squash

Excerpts from Gabriele Kushi's book Embracing Menopause Naturally

4-6 servings


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 organic 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.

Summer Red Lentils Soup


2 cup of red lentils, washed, sorted and soaked

Small piece of kombu, washed

6 cups of water

2 gloves of garlic, finely minced — optional

1 small onion, finely minced

1 T of extra virgin olive oil, cold pressed

2 T of barley miso, pureed with warm water

A dash of umeboshi vinegar and soy sauce

1 T parsley

Preparation: Saute the onions and garlic in olive oil till translucent. Add lentils and water and bring to a boil. Then simmer everything for 1/2 hour. Add the pureed miso with a dash of umeboshi vinegar and soy sauce and simmer on a low flame with flame deflector for 5 minutes. Serve hot with minced parsley.

Variation: Instead of the Japanese ingredients miso, umeboshi vinegar and soy sauce add East Indian spices like curry, turmeric, black pepper, or cumin for another taste.

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