With my new Secretor status I get Adzuki beans as a Diamond and given my challenged Explorer/no-gallbladder status the bean of choice on a daily basis will now be Adzuki. I sprouted 4 lbs of these beans and cooking them in two separate batches as my slow-cooker cook not handle all of them. I am freezing them in 2 cup portions which will be 4 days worth, taking one out at a time until used up.

The website : http://www.foods-healing-power.com/types-of-beans.html has great information on the healing powers of this bean. Molybdenum, necessary for production of the enzyme sulphite oxide which is one of the most important enzymes in liver detox etc.. It mentions various neurodegenerative diseases that benefit from this bean.

It is very promising for delayed food sensitivities, multiple chemical sensitivities etc.

I even sprout these, dehydrate and grind into flour

excellent..........

Adzuki are my favorite bean- even though I rarely eat beans.

Taste awesome!

Lola - I'm curious as to how you use your bean flours. Do you use them to thicken soups, gravies? Do you bake breads with them or sprinkle them on food? Thanks.

I do all that and more.....haha

my focaccia, is always a mix of various sprouted flours I happen to have available

also gluten free crusts is a favorite, where I pulse the flour with ghee only

the other day I made a 'streussel' type topping......it turned out fine
other times I have made a Linzer type torte, using my jam made of compliant dried fruit which I reconstitute in green tea and grind into a paste
crackers, tortillas......crepes....I have the pasta maker as well.....
utube is my instructor......you can find anything you need to learn

chapatis, and ingera type flat breads.....
endless options, yet protein and veggies is what I enjoy the most

Too bad for us that you do not measure. The variety of your recipes sound great and very innovative. I need to use recipes or I will make it too wet, too dry and I have such an aversion to wasting food. It has to more or less work out the first time.

My brain has taken in all of information the past two years related to food and now it wants a break...or someone else's recipes! thanks for answering  

Thanks so much for the link Dianne!! Fantastic info there!!

Inspired by the above I sprouted 4 or 5 tblsp of adzuki beans (SWAMI natural for me) for 5 days, hulled them and cooked them with a celery stalk and a clove of garlic, and ate them in one session.

True, it's heavenly. What is in them that causes me such immediate relaxation?
Or is it just that I had been hungry and didn't notice?

Thanks Dianne for the valueable link!  

beneficial lignams

Yaeli - your welcome. My husband, the Hunter can't get over how well he feels from eating 1/2 cup a day in his lunch. He tried eating organic canned beans but they all have kombu in them which is an avoid.
The flavour is quite nice as well.

Aduki beans are verrry good if cooked right with wakame and for a long time etc.

I soak them for 8 hours and sprout for one day and then cook in slow-cooker. Years ago recommendations were to add kombu which is a seaweed to beans when cooking so that they would be less gas forming. Kombu is an avoid now for myself and my Hunter husband and all of the organic canned beans that are available have kombu in them. While wakame is a seafood and would possibly serve the same purpose, I have found that simply soaking and sprouting these make them highly digestible. Also, our experience is that eating compliant beans as opposed to non-compliant beans in themselves we've notice are completely digestible. I do get wakame as a diamond and eat it on its own mid-afternnoon with a raw egg and chlorella and that makes a nice snack.

Same here, kombu is an avoid for me. Recently I've bought wakame, which is a superfood for me and which has been my preferred seaweed for many years (I love dulse even better, but they don't import it to our places anymore). So from the next batch of sprouts I'll cook a soup with wakame. Thanks for the good advice!  

Thanks for mentioning that, Dianne. I will emphasize these. They are in the Live Cell sprouts as well.

Dianne,
Good to know. I do eat aduki beans same way as you, and will now try to eat more often.
thanks, Lin