[Recipe] Adzuki Beans with BBQ Vegetable Blend
Featured Stars: Adzuki Baked Beans and the BBQ Vegetable Blend
Please note: To show the versatility of this BBQ Vegetable Blend, it is the same as the BBQ Blend featured in Step 2: BBQ Blend of the Masala and BBQ Sauce for Mixed Vegetables)
Adzuki baked beans (Organic, sweet nutty flavor) are best made in advance to allow the flavors to be fully absorbed by the beans. Serve with rice or buckwheat groats pilaf, roasted vegetables or grilled meat and a salad.
- 1 lb of dried Adzuki beans soaked overnight in water and 1 tbsp of vinegar (The next day drain and clean the beans under running water. They are now ready to use)
- 1 cup of BBQ vegetable blend (See the recipe for the Masala and BBQ Sauce for Mixed Vegetables Step 2: BBQ Blend -- simply follow the directions that we used in the previous recipe to mix the BBQ Vegetable Blend -- it is exactly the same)
- 1 tbsp of chili seasoning powder
- 2 medium onions, small dice chop
- 2 tbsp turmeric
- 1 large or two small bay leaves
- 1 tbsp olive oil
- 5 cups of filtered water
- Salt and pepper to taste after cooking, approx. 1 ½ tsp each salt and pepper
- 1 tbsp honey, maple syrup or coconut sugar
- Put the olive oil in a large-sized saucepan on medium high heat.
- Saute the onions. Once they start to become translucent, add the chilli seasoning powder, blend well.
- Add the beans, mixing in with the onions and spice.
- Add the BBQ vegetable blend, water and honey. Stir well.
- Bring to a rolling boil stirring and then reduce to medium low heat and a gentle slow-low boil.
- Let cook uncovered for 2 hours until beans are tender but hold their shape.
- Let cool and develop the flavors overnight.
- The next day add a ¼ cup of water gently stirred into the beans in a casserole dish.
- Bake at 350 degrees for 1 hour.
- Garnish with a chopped salad of carrot, radish and green onion mixed with a little apple cider vinegar, water, salt and pepper.
- Finish with some chopped cilantro
About Denise Girard, ZNF Master Chef
Denise Girard is a classically trained chef and an award winning film writer. Certified by the Institute of Integrative Nutrition (IIN) as a Holistic Health Practitioner (CHHP), Denise brings a unique set of training and skills to the food industry.
Being trained worldwide, she has been advised and educated by leading Medical and Naturopathic doctors in North America and Western Europe, including England, Switzerland, Italy and France, as well as, being trained using a wide array of the unique foods and spices of India. Denise also studied herbalism at the East West school of herbology in Santa Cruz and with Dr Schulze in Los Angeles, CA, gained extensive knowledge from Dr. Francesca Borella, Dr. Johanna Budwig of Germany, Dr. Schulze, and Bruce Lipton -- one of the fathers of the science of Epigenetics.
As the Master Chef at Z Natural Foods, Denise is dedicated to providing whole food nourishment. In fact, part of her daily routine her whole life, Denise sought high quality foods: Erewhon in Los Angeles, the markets of Paris, Swiss health food stores, Neal's Yard in London, going all the way back to her childhood in Philadelphia at the 9th St markets: these were always places of great joy. As an adult, she learned that buying the best quality food for yourself is, in fact, your best health insurance policy.
Throughout her world travels, Denise was particularly interested in traditional healing foods and has come to a very simple conclusion: Food is the game changer.
Denise is passionate about creating a new generation of superfood snacks (such as the ZNF exclusive Raspberry Quinoa Clusters, Fusion Bars and Fusion Bites). Denise leads Z Natural Foods’ efforts in transforming high quality, nutrient-dense, raw, whole food powders into nourishing, tasty ‘functional foods’ -- packed with bio-available building blocks to support true fueling and adaptation. She is driven to combine delicious solutions with balanced, healthy recipes.
To contact Denise about a special formula that matches your vision, you are invited to call 888-963-6637.
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