Sweet Potato Pumpkin And Adzuki Jelly Dessert Macrobiotic Recipes

Steps:

• (Cooking Instructions for Adzuki Beans. If you are using a can of cooked adzuki beans, go to step 3.) Soak adzuki beans for 1-2 hours. Drain water and place in a pan with about 2 cups of fresh, cold water and a pinch of salt.
• Cover and bring to a boil. Once boiling, reduce to a simmer, tilting the lid slightly to allow steam to escape, and leave to cook for up to an hour, or until tender. Drain.
• Add 2 Tbsp liquid sweetener of your choice to the cooked adzuki beans and mix well.
• Cut sweet potato and squash (wish skin on) into large chunks and steam until tender.
• Cut the steamed sweet potato and squash into smaller chunks (about 3/4 inch square) and place them in an 8 - 8 inch square dish. I left the skins on but you can remove if you like.
• Cut chestnuts in half (if using) and add them to the pan.
• Spread adzuki beans on top.
• Place 2 cups of cold water and 2 tsp of agar-agar powder in a pan and bring to a boil.
• Reduce heat and stir constantly for 2 minutes to dissolve the powder. Turn off the heat.
• Dissolve 4 Tbsp of sugar and immediately pour into the square pan.
• Let it cool and refrigerate for a few hours until set.
• Infuse love, slice and serve!

Steps:

• In a medium size pan, place adzuki beans and cover with enough water. Bring it to boil, turn off heat and drain.
• Add about 3 times the amount of water as beans and cook for 50 - 60 minutes until the beans are soft. (If you have a pressure cooker, it only takes about 13 - 15 minutes under pressure). Drain the water.
• In a soup pot, put onion, kabocha squash and sweet potato. Cover with enough water and cook until vegetables are soft.
• Puree the vegetables using a blender, food processor or hand blender. Add salt.
• Serve with cooked adzuki beans and chopped parsley on top.