Spicy red bean dip...
Red beans are an excellent source of dietary fibre and protein. They’re also a very good source of iron, potassium, magnesium and B vitamins.
200gr dried red beans – Kidney or Adzuki/Aduki
600ml gluten free veg stock (eg Kallo)
½ tsp cumin seeds
½ onion – roughly chopped
1 x clove garlic – roughly chopped
1 small or half a large red chilli – seeds removed
½ handful of coriander leaves
1 tbsp organic virgin olive oil
½ tsp smoked paprika
¼ teaspoon of cayenne (omit if you don’t like spicy food)
Season with Himalayan salt and black pepper
Preparing the beans:
Making the dip:
Although beans are great for most people, they have a high oxalate (natural organic acids) content and in the case of certain kidney conditions (hypercalciuria & hyperoxaluria) they must be restricted. They also contain purines so those suffering from gout should eat in moderation.
In raw forms beans can contain high amounts of lectin glycoproteins and can potentially be toxic, so it’s important to ensure the beans are cooked thoroughly.
It was great to catch up with Debbie Blott today from www.thedecorcafe.com and for her to visit my home.
I treated her to a homemade raw chocolate torte, which I recently discovered how to make at a raw food cooking workshop my colleague (and friend) Jose van der Schaaf organised.
Debbie was a big fan and is eager to get hold of the recipe - all I'll say at this point is that the mousse is made with avocados and the base was jammed with dates I brought back from my 100km Sahara trek - so a lot of effort went into it ;p
I tried to pass it by my young daughters and their friends on a play date, but they weren't so keen on the cocoa mousse (they didn't know why, but I didn't let on that the main ingredient was avocado). I have a plan though, so when I perfect a raw cocoa mousse recipe the kids like too, I will share.
Watch this space...