AZUKIS WITH ROASTED BUTTERNUT SQUASH

Hello to you, it seems like the winter is going to stay for March too this year, but I'm using the days to cook some conforting winter recipes, soon enough it will be gaspacho and salad time. And like a google friend wrote the other day, we have 8 months of sun and pretty high temperatures, so why not  enjoy the cold and rainy weather. Time will come for the air con.

My doggie is not really agreeing to that, Rey has a problem in his spine, and I know how cold weather can make the bones hurt, we do small walks, and his vet is taking good care of him. Manolito comes along on these walks, it's really fun to see how they enjoy the walks together.,  When it's raining a little harder Manolito puts his nose out the door, backs inside, and go for a nap in the doggies bed.

The azukis is not a very known legume, it's origen is China and Himalaya and very apreciated in Japan, and again this is included in the good food in my chineese therapy diet. And it's the "Mercedes" of the legumes, as warming or yang food.

The healthy benefits :

Keeps digestive system smooth.

Stabilize sugar and cholestherol levels.

Treat bladder infections and urinary disfunctions.

High amount of protein, quite essential for the human body, it aids in building and reparing worn out body tissues, hormons and cells.

Helps to loose weight.

No fat.

Contains calcium, phosphourus, magnesium, zinc and b vitamins.

Kills canserous cells, like in breast and colon cancer.

Give it a try!!!

The shoppinglist for 4 persons:

3 cups of azukis

6 cups of water

1 teaspoon curcuma 

1 teaspoon fresh grated ginger

2 tablespoons of extra virgen olive oil

2 cloves of garlic, grated

Salt

The night before cover the azukis with water and let soak for 8 hours.

Rinse and transfer to a skillet with the water, the olive oil and the spices. Let simmer for 50-60 min. Taste for salt.

1 small butternut squash

1 tablespoon ogf extra virgen olive oil

1 teaspoon of cummin

Salt and pepper
The green part of scallions

Peel and cut the butternut squash in small cubes, mix the oil, the cummin, salt and pepper in a bowl, add the cubes and mix to be coated with oil and spices, put in an ovenproof platter, cover with foil. Roast in preheated oven at 180 degrees for 20 min, it should be soft, but at the same time firm.

Cut the dark green tops ( the white part we use for other recipes)of the scallions and chop fine rings.

Serve the cooked azukis topped with the butternut squash and decorate with the scallions.

If you want to buy the azukis you must visit a Healt food shop, not many supermarkets have this,  I really hope you wll enjoy it.

Contnue havng a good week-

Love 

Hilde