Treatments
Colour Light Therapy
Trinfinity 8 treatments
Aroma Touch Therapy
All Treatments
Personal Training
Training and Sessions
Our Trainers
Health Coach Programs
Products
Bioptron Light
Trinfinity 8
Essential Oils
Books
Shop
Business Opportunities
Bioptron Light
Trinfinity 8
Essential Oils
Become a Health Coach
Programs for Health Coaches
Weight Loss
u + me = energy to change
Home
About
Health Coaching
Testimonials
Shop
Earthing
Nutrition
Healthy Links
Recipes
Blog
Contact
News
Book Sacred Body Curves
Home
About
Health Coaching
Testimonials
Shop
Earthing
Nutrition
- Healthy Links
- Recipes
Blog
Contact
News
Book Sacred Body Curves
Aduki Squash Stew
Prep Time
10 mins
Prep Notes
Cooking Time
60 mins
Serves
4 people
Ingredients
1 pound winter squash (kabocha, butternut)
1 1/2 cups aduki beans, soaked
3 inches seaweed (kombu or wakame)
5 cups of water
Directions
Peel and cube squash into 2-inch squares (can leave skin on if edible)
Place washed beans and seaweed into pot. Add water and bring to boil. Cover and simmer for 30 minutes
Uncover and add squash cubes. Cover and simmer for 30 more minutes
Uncover, add sea salt and stir until water evaporates
Notes
Try with roots like carrot, parsnip and turnip. These roots don’t need more than twenty minutes to cook with beans.