Here’s another one of my fav recipes, packed full of nutrients, great for you, your precious bubs and your family, growing or grown!
I remember grandma making this dish when I was a little girl. I loved it as a child probably because she used to put quite a bit of sugar in it 😬! Don’t worry this a much healthier version I promise.
Adzuki beans are essentially what is known as red beans, native to the East Asian and Himalayan region. They have a strong, sweet and nutty flavour that is just divine and are typically used to make desserts. However that doesn’t mean that we can’t tweak the recipe a little so we get to enjoy their nutritiousness without the naughty bits. They contain a very high amount of disease-fighting and health promoting antioxidants, a high mix of protein and fibre which helps manage our normal blood sugar levels and digestive system, and best of all, they contain a high amount of vitamin B, in particular folic acid which can prevent the development of birth defects in unborn babies.
Black rice or forbidden rice as it was known historically, is an ancient grain that contains a whole heap more nutrients than your normal variety of rice. Thousands of years ago in ancient China, noble Chinese men took possession of every grain of the black forbidden rice, banning its consumption among anyone who was not royalty or very wealthy. Not only is black rice richest in powerful disease-fighting antioxidants, but it also contains dietary fiber, anti-inflammatory properties, and has the ability to help stop the development of diabetes, cancer, heart disease and even weight gain.
I add chia seeds to my concoction too (which is very non Asian) but tastes good and is packed full of nutrients. The word ‘chia’ actually means strength in the Mayan language, used by runners and warriors in battle once upon a time. Today, they have been proven to promote healthy skin, reduce signs of aging, support the heart and digestive system, build stronger bones and muscles and more!
Here’s the recipe.
400g can of organic adzuki beans
1/2 cup organic black rice
2 tbps chia seeds
1 good tsp organic raw honey per serve
2 tbps organic coconut milk per serve
Fresh organic mango slices to serve
Place 1/2 cup black rice in a non-stick pot. Add 4 cups filtered water. Cook on stove for about 1/2 hour on low heat or until rice softens. Keep an eye on the water level to make sure there’s always enough water in the
Add the can of adzuki beans and cook for further 20 mins, lid off, or until you’ve reached a semi-mushy consistency, not unlike oat porridge but not as mushy if that makes sense.
Once satisfied with the consistency, leave to cool. Once cool, add chia seeds. Make sure there’s a bit of liquid in the pot left to “sprout” the chia seeds. This will encourage the release of enzyme inhibitors which in turn increases the absorption of nutriends by our bodies.
To serve, warm the pudding. Then add the honey, coconut milk and mango slices if you like.
Enjoy. xox, Liz