These small, red beans are powerhouses of nutrition and bursting with zinc, magnesium, iron and potassium. Their high iron content replenishes the blood for those with iron deficiency anaemia. Adzuki beef stew is especially blood building for women after menstruation. Their slightly yang nature confers strength and builds energy, supporting efficient function of the kidney and reproductive system. While many beans cool your metabolism, Adzuki is more neutral, leaving a pleasant warm feeling in your gut.
High fiber cleanses the small intestine of toxicity as it leads to bulkier stools and a more satisfying elimination the next morning. The high fiber also reduces cholesterol. Meanwhile, adzuki is slightly diuretic, flushing and cleansing the urinary tract and kidneys of toxic heat. They also assist in clearing blood stagnation and reducing swelling.
Beans contain saponins in order to protect themselves from insects. However, these saponins inhibit protein digestion, resulting in stagnation and production of gas in the bowels - a whole lot of discomfort. The good news is that Adzuki beans are less "musical" as compared to other kinds of beans, so you can consume them safely without fear of public embarassment! Individuals who are blessed with a robust digestive system should be able to digest beans without gas formation.
About Adzuki Beans
Adzuki beans are known to have originated in China where they are used extensively in traditional medicine. They are a staple in the macrobiotic diet and very popular in Japan, second only to the soybean in terms of consumption and popularity.
Buying & Preparation
Adzuki beans can be purchased dried, canned, powdered or in form of a paste. Traditional Ayurveda does not recommend consumption of canned foods. However, canned Adzuki beans are lighter on the system and easier to digest. Sprouted beans are even better in terms of ease in digestion.
Cooking Adzuki Beans
Adzuki beans take less time to cook than other beans. However, the best way to cook dried Adzuki beans is by way of soaking them overnight. Drain the water, rinse the beans and add fresh water for cooking. Place on the stove and bring to a boil in a pot with a lid. Once boiling, reduce the heat to a simmer, keeping the lid slightly open. You can add a pinch of baking soda to soften the beans. Click here for more cooking tips.
Adzuki beans have a sweet, nutty flavor that makes them a popular ingredient in Asian dessert recipes. A common preparation is to boil Adzuki beans with sugar and mash them into a soft red bean paste, used as a filling in many desserts or pureed with coconut milk in adzuki ice-cream. Adzuki beans may also be fermented or sprouted for more savory preparations, and are often paired with seaweed (kombu) and fish in soups. The powder may be mixed into sticky rice preparations garnished with black sesame seeds.
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Are Adzuki Beans Good for My Ayurvedic Diet?
Find out by taking this free, easy quiz.
You'll learn your body type, and whether Adzuki Beans is a good fit for your body type. Time to complete: approximately 1 minute.
AYURVEDA'S GUIDE TO VITALITY & WHOLESOME NOURISHMENT
Your Ayurvedic diet is tailored to your individual body and your specific imbalances.
With an Ayurvedic diet you feel joy and satisfaction because what you are eating truly nourishes and balances you.
Disease results from diets and lifestyles that are incompatible with your nature.
By eating a personalized diet matched to your body, you experience optimal health.
See How it Works.
Functional Ayurveda helps you assess imbalances through 20 main biocharacteristics
Aggravating these characteristics weakens your body and causes imbalance.
By knowing which characteristics are habitually imbalanced in your body, you will be able to identify and correct imbalances before you get sick.
Every characteristic has an opposite which balances it (i.e. hot balances cold).
You restore balance by favoring diet and lifestyle choices that increase the opposite characteristic.
Taste is used to sense the most basic properties and effects of food.
Each taste has a specific medicinal effect on your body.
Cravings for food with certain tastes indicate your body is craving specific medicinal results from food.
Taste is experienced on the tongue and represents your body's reaction to foods.
Sweet taste causes physical satisfaction and attraction whereas bitter taste causes discomfort and aversion.
Kapha should use less sweet taste while Vata and Pitta would benefit from using more sweet taste.
One of the first signs of illness is that your taste and appetite for food changes.
The six tastes are sweet, sour, salty, pungent, bitter, and astringent.
Do you crave foods with any of the tastes below?
According to the biocharacteristic theory of medicine,
people tend to get sick, over and over again, due to habitual causes and imbalances that are unique to the person.
Your body type summarizes this tendency, showing you the 'type' of conditions and imbalances that frequently challenge your health & wellness.
Using body type, you can also identify remedies likely to improve your strength and resiliency.
Your body type identifies physical and mental characteristics as well as your personal strengths and weaknesses.
The calculation of your body type is based on your medical history.
The 3 functional body types
are Catabolic (Vata), Metabolic (Pitta), and Anabolic (Kapha).
Catabolic individuals tend to break down body mass into energy. They are easily stimulated, hyperactive, underweight and dry.
Metabolic individuals tend to burn or use energy. They tend to be rosy-cheeked, easily irritated, focused, driven, and easily inflamed.
Anabolic individuals tend to store energy as body mass. If they store too much energy, they could gain weight easily and have congestion. Anabolic people tend to be stable and grounded.
Medicinal Benefits, Uses & Herbal Actions of Adzuki Beans
Experiences are Personal
Experiences vary according to the person and constitution. Individual results may vary.
The list of herbal-actions below has not be approved by the FDA and should not be used to treat a medical condition.
A class of laxative that adds bulk and water to stools. The size of a stool stimulates peristalsis and the stool passes more easily through the colon. It is important to drink plenty of water when using high fiber laxatives, as they can be dehydrating.
Herbs that promote urine formation, thereby flushing the kidneys and urinary tract while eliminating any excess water retention. As diuretics reduce water retention, they are often used to reduce blood pressure.
Inositol is an alcohol sugar made naturally in the human body from glucose. It is lipotropic (aiding fat metabilism in the liver). It affects a variety of hormones, neurotransmitters, steroid, growth factors and water.
Phytates prevent absorption of nutrients. They are commonly found in all seeds, including nuts, grains, and beans. Sprouting greatly reduces phytate content, as well as long, slow cooking with vinegar.
Adzuki Beans may be beneficial for these symptoms. The suitability of any food for a condition is highly dependent on the individual.
Please see your doctor before using this food to treat a medical condition.
Eating Ayurvedically makes you feel nourished and energized. Food digests with ease when
right for your body type (dosha). Healthy digestion is seen as the cornerstone of well-being in
Ayurveda. Healthy digestion generally prevents illness. If you do get sick, a strong digestive fire
reduces the severity of illness and increases your resilience. It also improves your mood. Once
you begin eating Ayurvedically, you will feel refreshed, vital and strong.
John Immel, the founder of Joyful Belly, teaches people how to have a
healthy diet and lifestyle with Ayurveda biocharacteristics.
His approach to Ayurveda is clinical, yet exudes an ease which many find enjoyable and insightful.
John also directs Joyful Belly's School of Ayurveda,
offering professional clinical training in Ayurveda for over 15 years.
John's interest in Ayurveda and specialization in digestive tract pathology was inspired by a complex digestive disorder acquired from years of international travel,
as well as public service work in South Asia.
John's commitment to the detailed study of digestive disorders reflects his zeal to get down to the roots of the problem.
His hope and belief in the capacity of each & every client to improve their quality of life is nothing short of a personal passion.
John's creativity in the kitchen and delight in cooking for others comes from his family oriented upbringing.
In addition to his certification in Ayurveda, John holds a bachelor's degree in mathematics from Harvard University.
John enjoys sharing Ayurveda within the context of his Catholic roots,
and finds Ayurveda gives him an opportunity to participate in the healing mission of the Church.
Jesus expressed God's love by feeding and healing the sick.
That kindness is the fundamental ministry of Ayurveda as well.
Outside of work, John enjoys spending time with his wife and 6 kids, and pursuing his love of theology, philosophy, and language.