Valerie Perret | +61 [0] 488 042 021 | valerie @ bewellvitality.com
Immune Beans Pumpkin Hotpot2019-08-20T02:01:49+00:00

Project Description

Immune Beans Pumpkin & Ginger Hotpot

www.bewellvitality.com

Serve : 4

Ingredients

• 1 large onion, sliced
• 2 tablespoons olive oil
• 3 cloves garlic, crushed
• 1 teaspoon grated ginger
• 1 cup adzuki beans, soaked overnight
• 1/2 butternut pumpkin
• 4-6 shiitake mushrooms
• 1 stick of kombu
• 1 litre water or stock
• sea salt and pepper
• tamari, to taste

Preparation

Sauté onions in olive oil until soft, then add the garlic and ginger. Cook for a further minute.
Add beans, pumpkin, mushrooms, kombu and water or stock to the pot and bring to the boil. Lower heat and simmer.
When mushrooms are soft, take them out of the pot and remove stems. Slice caps finely and put back into pot, do the same with the kombu.
Cook casserole until beans are soft, then season as desired.

Tips

This is nice served with brown rice or quinoa, or cooked in individual winter pumpkins that have been baked in the oven with the seeds removed.

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This blog is meant to educate and should not be used as a substitute for personal medical or psychological advice. The reader should consult his or her physician or clinician for specific information concerning specific medical conditions. All reasonable efforts have been made to ensure the information presented is accurate, however, new findings may supersede some information presented. As every single individual circumstances will be different, no individual results should be seen as typical. 
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