SPICED ADZUKI AND PUMPKIN STEW (Start of Summer Guide)

Ingredients:

1 cup dry adzuki beans (soaked 24 hrs, drained) 2 bay leaves
1 leek (white part), thinly sliced
1 celery stalk, thinly sliced 1 medium carrot, sliced in half moons
2 tsp ground cumin
1 tsp sweet paprika
4 cups pumpkin, chopped into chunks (skin on) 1 tbsp coconut aminos 1 cup spring water

Instructions:

Cook soaked adzuki beans with bay leaves in fresh water until soft (about 40 mins). Add leek, carrot, pumpkin and celery. Stir in cumin, paprika, and aminos. Cook until vegetables soften and serve with aminos to taste.

Benefits:

A hearty, mucus-free bowl that grounds the Shen and clears residual damp.