The fall is associated with the Vata energies of air and ether, as indeed it can be described as windy, cold and dry. Thus, we can all benefit from foods that are grounding, warming and lubricating. This adzuki bean stew is perfect for an early fall evening, as it complements the use of fresh summer greens and citrus with grounding root vegetables and legumes, warming herbs and spices, and lubricating nut/seed butter.
Serves 4
5-6 Cups water
¾ Cup Adzuki Beans
1 Cup Quinoa
2 Carrots
1 Medium Sweet Potato
1 Cup Winter Squash (e.g. pumpkin, butternut squash)
1 Cup Kale, Collards and/or Chard
1 T grated ginger
2 tsp. ground cumin
2 tsp. ground coriander
1 tsp. cinnamon
1 tsp. dried basil
1 tsp. dried thyme
1 tsp. dried oregano
1 T orange/grapefruit rind
2 medium oranges or grapefruits (juiced)
1 T Maple Syrup
1 T Apple Cider Vinegar
2 T Tahini or Almond Butter
1-2 tsp. Sea or Rock Salt
Pepper to taste
Fresh Cilantro to garnish
Soak adzuki beans overnight (as it will both shorten cooking time and also help to activate enzymes that aid in digestion). Drain and rinse well. Add adzuki beans and water in large pot and bring to boil. Turn heat to medium/low and cook with lid on. In about 30-45 minutes (once beans are pretty well cooked), add carrots, sweet potato, and winter squash, quinoa and ginger. Add an additional 2 Cups of water and bring to boil. Cook on low heat with lid on for another 20-25 minutes, until vegetables and quinoa begin to soften (you may need to gradually add more water). Add remaining ingredients – except salt, pepper and cilantro – and stir well. Cook on low for another 10 minutes, again adding more water for desired consistency. Add salt and pepper just prior to serving. Garnish with fresh cilantro.
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