A is for Adzuki beans

So a long time ago a fellow blogger started a challenge for writers called the A -Z challenge. His name is Arlee Bird and he is from Tossing it Out there.. I decided to start my own A-Z challenge on my facebook page for my Health and Wellness friend and fans. So today is letter A and I chose to do Adzuki beans.

When I was 1 Wasabi mommy I couldn't seem to find my niche in life. I would post about family, desserts, food and what not. I still post about family sometimes but now I feel I found my calling. Health coaching and nutrition. I am going back to school to the Institute for Integrative Nutrition. Before I began to eat better and add more movement and fresh fruit and vegetables to my diet I had NEVER heard of many of the beans or grains I know eat. Azuki is one of them... they look like this:

or this:

they are the ones on the far right... red in color.
They are small red beans that originated from China. They are considered a legume... some people call them aduki and other azuki... same bean. They have a nutty flavor and I have had them in hash, dessert and ice cream. If you know anything about Macrobiotic diets these are popular because they are the most "warming" of all the beans. In a Macrobiotic diet the word macrobiotics means "great life" and the philosophy is based on eating natural foods and balancing your yin and yang in the body. The idea is to live within the natural order of life. So they eat a lot of whole grains, and fresh vegetables and beans. They do not eat dairy, meat, eggs, refined sugar products, chocolate, tropical fruits,coffee, hot spices or nightshade vegetables. I love my dark chocolate and my pineapple so I couldn't do Macrobiotic.

Adzuki beans are a "yang" they are said to impart strength. I found a great recipe for a adzuki beans and yam hash... at the blog Whole Life Nutrition Kitchen....
It's served over brown or white rice.. looks so good. I can't wait to try it.

I also found a red bean adzuki pear and almond slice recipe at www.lowgicooking.com
they are bars you cut... and they have the adzuki pate inside.. I have made these and they are a bit like a fig newton.

Adzuki beans have magnesium, potassium and zinc in them. I soak them for 1-2 hours and then add 4 cups of water to every 1 cup of beans, the only down side to Adzuki beans are the fact that they can take 45-60 minutes to cook, and I don't always have that luxury.
Which is why I buy the Azuki bean miso.. which I am using to make onion soup tonight, here is the recipe:

2 tsp of coconut oil if you use oils if not omit and it will be fine
4 large onions, thinly sliced
1 Qt of water
4-5 tbsp of Azuki bean Miso
Heat oil in pan if using if not add a little water and onions till soften then continue.
IF using oil heat oil in skillet or heavy pot. Saute onions until golden brown, stirring frequently.Cover and simmer on low 30 minutes stirring occasionally. Add water and bring to a boil. In a small bowl mix miso with 1/2 cup of the soup broth. Add to soup and turn off heat. Serve garnished with fresh parsley and or scallions. I eat mine with flax crackers and a salad.
ENJOY.

come back Saturday for letter B... as I show you how to make "Raw" bagels...