Are you or is someone in your family living with diabetes? Then you'll love this healthy and simple meal idea, perfect for everyone at the dining table. Chef instructor Jenny Matthau demonstrates how to cook a comforting and filling meal of Aduki Squash Stew.
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Aduki Squash Stew
(Yield: approximately 4-6 cups)
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1 cup aduki beans, soaked, rinsed and drained
1 (3-inch) piece of kombu sea vegetable
2-inch slice fresh ginger
3½ cups water
2 cups peeled butternut squash, cut in ¾ to 1-inch dice
2 tablespoons fresh ginger juice
1 tablespoon shoyu
½ teaspoon sea salt
¼ cup thinly sliced scallions
- Combine aduki beans, kombu, ginger and water in 2-quart pot. Bring to a boil and cook for 30 minutes. Remove ginger slices and kombu. Discard the ginger and set kombu aside. When it is cool enough to handle, chop the kombu finely and stir back into the beans.
- Place squash on top of beans, cover and cook for 20 minutes or until squash is soft and beans are tender.
- Add ginger juice, shoyu and sea salt and gently toss with squash and aduki beans. Garnish each serving with scallions.
Recipe compliments of the Natural Gourmet Institute for Food and Health.
This content was developed with the support of sanofi-aventis.