Laughing buddha lunch

Aduki bean with black jasmine rice, red slaw and crunchy pepitas
This colourful, crunchy combo will help to dry out any damp conditions such as excess mucous, phlegm and digestive stuff! The cabbage helps to cleanse the liver and the black rice will support the kidney Qi. Great for acute coughs and head colds. The turmeric and ginger will enhance peripheral circulation and the gentle kick from the cayenne pepper is sure to wake up your metabolism. Serve this warm or cold, depending on your climate.

1 cup black jasmine rice, soaked overnight
2 cups water
½ cup aduki beans, soaked overnight
1 teaspoon dry hijiki or wakame seaweed
1 cup red cabbage, shredded
1 tablespoon ginger, grated
1 teaspoon fresh turmeric, finely grated
1 tablespoon fresh mint, roughly chopped

2 tablespoons pepitas/pumpkin seeds, toasted

Dressing
1 teaspoon sesame oil
Good pinch cayenne pepper
2 tablespoons apple cider vinegar
¼ cup macadamia or extra virgin olive oil
Freshly ground black pepper

  • Cook jasmine rice in 2 cups water until all liquid absorbed. Remove from heat, cover with a tea towel and a lid and allow remaining steam to absorb moisture (do this for all steamed rice – you’ll be delighted with the result). Set aside and keep warm if desired
  • Cook aduki beans with seaweed in plenty of boiling water (the seaweed helps to neutralize toxins from the dried bean – do this for all legumes).
  • Cook for about 20-25 minutes until the beans are just done or al dente. Drain, dry, set aside and keep warm if desired
  • In a large bowl place cabbage, ginger, turmeric, mint, cooked rice and aduki beans
  • Whisk dressing ingredients together and add to cabbage, rice and bean mix. Toss well. Garnish with toasted pepitas and season with lots of black pepper
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