Ready cooked beans are a staple to have in the freezer and these are packed with sea mineral nutrition and flavor. You’ll be happy you have a pint of these ready-to-go.
~Adzuki beans are small, red and have a slightly nutty and sweet flavor compared to other beans. They are a staple of the macrobiotic diet – they’re extremely fortifying and keep the body warm during the cooler months. Cooking the beans with kombu enhances the taste of the beans and adds minerals, making this dish simple nourishment at its best. These beans add flavor and earthy substance to all the other items on the menu, but can be enjoyed equally on their own. Reheat in a pot on the stovetop.~
Any soup made from a pulse – lentil, bean, or split pea – is called a ‘dal’ in India. This dal is made with organic split mung beans and has a bright yellow color and creamy texture. We’ll toast the spices and aromatics in coconut oil to coax out the flavors and stir it into the dal with curry leaves, spinach and cilantro, adding coconut milk for extra yummy decadence. This dal is a truly nourishing and flavorful comfort food. Heat up on the stovetop and eat as a soup or over rice.
Mung Dal (Yellow Split Mung Bean)* | Local Spinach* | Ginger | Cumin Seed* | Black Mustard Seed* | Green Chili | Curry Leaf | Cilantro* | Turmeric* | Virgin Coconut Oil* | Coconut Milk | Sea Salt (*= organic)
This is a vegan twist on a Iraqi white bean stew called ‘fassoulia’. It’s traditionally made with lamb so if you’re ordering the burgers this week, this stew will be the perfect addition. We start by caramelizing onions with the spices and cilantro stalks until they are soft and sweetly fragrant, then we add slow-simmered cannellini beans and tomatoes, allowing the flavors to meld. To top it off, we’ll make a cilantro lemon oil to drizzle over each order. The simplicity, texture and flavor is outstanding. Warm up on the stovetop and crumble in a burger or some bok choi. Or, serve with a side of the carrot salad and quinoa pilaf.
Kalamata olives originated on the Peloponnese peninsula in Greece. They are dark purple and shaped like little almonds. They’re meaty and full of that earthy, tangy flavor that only olives seem to master. Combining these oval jewels with golden raisins and nutty quinoa makes for a perfect match. We’ll toss in our favorite organic Greek olive oil with red wine vinegar and herbs for a classic combination. Enjoy this pilaf with the lamb burgers, bok choy and carrot salad or stir into your soup for added flavor and heartiness. Reheat on low in a saucepan or eat right out of the fridge.
White Quinoa* | Kalamata Olive* | Golden Raisin | Cilantro* | Parsley* | Red Wine Vinegar* | GreekSparta Kephalas Extra Virgin Olive Oil* | Sea Salt (* = organic)