1 teas butter

1 litre chicken stock

4 large potatoes washed peel cut into cubes

Fresh pepper

Generous handful of fresh parsley washed and chopped.

Method: Sauté leeks in butter on low heat until soft and clear. Add stock and potatoes. Cover and simmer 45 mins. Add pepper to taste and parsley.  Blend and serve.

This soup builds energy, improves digestion and strengthens the lung, liver and kidneys.

4 Cups cooked brown rice
1 green onion chopped
2 tablespoons finely chopped parsley
1 cup peas slightly cooked

Dressing
2 tablespoons umeboshi vinegar (Japanese vinegar made from salty sour pickled plums)
1 tbs soy sauce
1 tsp olive oil
I tbs sesame seeds, toasted or pine nuts

Method: Mix all ingredients together toss gently with dressing and marinate for 3 hrs

500 gms of beans lightly streamed
4 lettuce leaf
1 cup of plain yoghurt
4 tsp fresh sage finely chopped
1 tbs lightly sautéed almond flakes

Method: Place lettuce in a bowl; toss the beans and yoghurt and place in bowl sprinkle the fresh sage and almonds over the top.

Broad beans are sweet in nature and have the ability to strengthen the spleen and defending itself from and over excited liver. Broad beans can help reduce excess fluid from the body so can be helpful clearing runny nose especially in kids and may benefit those wanting to lose weight.

Ingredients.

500 gms broad beans.

Clove garlic

1 teas fresh marjoram,

1 teas ground cumin

40-60 mls extra virgin olive oil

Salt and pepper to taste.

Place beans in saucepan and bring to boil, cook about 10 mins or until soft, drain off water, but keep some in reserve. Place beans in a blender (Thermomix is great for this if you’re lucky enough to have one) with a small amount of water, blend until smooth; now add all other ingredients and blend, if it is too thick the left over water maybe added. Place in serving bowl.  As a garnish or added flavour blend some paprika, cumin and oil and drizzle over the top. Enjoy as a snack great for kinder or school with flat bread and biscuits.

Salad with a difference

50 gm dried aduki beans

75 g millet

60 g broad beans

50 g fresh peas

50 g Lebanese cucumber

6 sun dried tomatoes chopped (preserved in oil)

2 spring onions chopped

15g/1cup mixed herb leaves basil, dill, chervil oregano, parsley

1 tbsp olive oil

1 ½ tbsp or balsamic vinegar

25g parmesan, pecorino, or hard sheep s ‘cheese shaved

Salt and pepper.

Bring a large saucepan of water to boil and add aduki beans, simmer 45-60 mins until beans are almost tender, about 10 mins before the end of cooking scatter in the millet and continue boiling until beans and millet are cooked.

In another saucepan bring water to boil and add a pinch of salt, add the broad beans and simmer 1 min, remove with slotted spoon and set aside to cool.

Dice Lebanese cucumber.

Peel the broad beans.

In a large bowl combine broad beans, Lebanese cucumber, uncooked peas, tomatoes, spring onions, herb leaves, aduki beans and millet.

Toss to combine add in the oil from the tomatoes and other oil and vinegar, season with salt and pepper.

Just before serving toss in the shaved cheese.

If you are interested in learning more about cooking with grains I came across this great book a few years back “A Cook’s guide to Grains” Jenni Muir.

Other cookbooks using grains that maybe of interest.