LOVING LIFE

Adzuki are a red bean with a sweet, nutty flavour.  This is a very simple meal to prepare.  Adzuki bean dishes are often accompanied with rice or coconut milk.  

INGREDIENTS
Adzuki beans - 250 gms.     
Butternut squash - 1 cup, diced.  
Ginger root - 1 tsp, grated.
Seaweed (such as dulce, kombu, kelp, etc.) 1 – 2 tblsp, chopped.
Fresh parsley - 1 tblsp, chopped.
Black pepper

Method
·       Soak the beans overnight, drain and place in saucepan with double the volume of water.
·       Add the seaweed and bring to the boil and then simmer for 45 minutes.
·       Add the squash and ginger and simmer for another 30 minutes.
·       Garnish with parsley and black pepper

Serving suggestions:
Serve with jasmine rice that has coconut cream mixed through it.

INGREDIENTS
Mushrooms - 3 cups                               Leeks - 3
Coconut cream - 2 x 270ml cans          Garlic - 2 cloves
Dried Oregano - 1 tsp                             Chilli flakes - ½ tsp
1 packet of Japanese noodles (we use Udon; they're organic and they are available from health food shops, Asian shops and Asian section of super markets).

METHOD
-   Dice mushrooms, thinly slice leeks and crush garlic.
·        Heat oil, add veg, oregano and the herbs.
·        Cook until leeks are tender.
·        When it has reduced add coconut cream and cook for further five minutes.
·        Cook udon noodles as per directions.  Add the sauce.

Variation:
If leeks are unavailable, use onions and shallots.

Serving suggestions:
Serve on Udon noodles with slices of avocado and chopped fresh parsley.