Confessions of a Clean Foodie
There I was, slaving over a bowl of aduki beans, attempting to create something new, something fabulous, something healthy! These sweet and sour little gems are great with Fall’s flavors such as carrots and winter squash, but when it comes to combining them with the tastes of summer, I was failing quickly. It was at that point I turned to my mother and asked,
“How do you prepare aduki beans during the summer?”
Her answer rocked my world.
“I don’t eat them,” she said.
“What?! Don’t eat them?! But they are your favorite! The most healthy, the best…”
“I don’t really care for them,” she replied.
That’s it. The end of life as I knew it. Years of attempting to incorporate these nasty little beans (sorry for those I offend here) into my diet, into my recipes, into my life. The truth is, I really don’t care for aduki beans at all! Never have. Never will. But, being a good daughter who respects my mother whole-heartedly, I’ve been eating aduki beans for years. Why? Because she told me to.
Well, those days are over. I’m moving those aduki beans to the back of the pantry…perhaps even making them give up their mason jar for some other beloved bean. Maybe I’ll fill it with pintos, cannellinis, black beans or even favas! Maybe I’ll go crazy and fill it with cashews…or possibly even dark chocolate chips! All I know is that the options are limitless, and I’m just glad to be free. Good-bye aduki beans. I will visit you again come fall, but the stay will undoubtedly be short.
Eat clean live well!