Ingredients: Serves 4 or more 2 cups cooked chickpeas 4 red radishes, sliced in half moons 1 small cucumber, sliced in quarters 2 stalks celery, diced 1 1/4 cup parsley, minced Garnish with sprouts, lettuce Ume-Oil Marinade: 1/4 cup sesame or olive oil 2-3 tablespoons umeboshi vinegar Directions: Put cooked chickpeas in marinade and let sit 1-2 … [Read more...]
Barley with Mixed Vegetables
Ingredients: 1 cup barley, washed and soaked 6-8 hours or overnight 1-1/2 cups water Pinch of sea salt 1/2 cup fresh green peas, shelled 1/2 cup sweet corn, removed from cob 1/2 cup carrot, diced 1/4 cup sunflower seeds, roasted Scallions, diced Directions: Place the barley and water in a pressure cooker. Add sea salt. Cover and place over a … [Read more...]
Tofu Stir Fry Noodles
Late Spring through Summer is a time for light cooking to help us adjust to the sun's intense heat. This also works will for the cook in the home. You can vary the following recipe with vegetables, especially those from the garden, and with long grain brown rice or basmati. Ingredients: *What are these foods? 1 pound Udon noodles*, cooked 1 pound tofu*, … [Read more...]
Why Unprocessed Grains?
Why not bread, cereal, chips, crackers, cakes, muffins? He was the third patient in a row who has "cereal" (oatmeal) for breakfast. I do not recommend "cereal or oatmeal" for breakfast, and I certainly don't recommend the use of any dairy product on your breakfast grain. I try to educate patients that it is best to use: "unprocessed whole foods," which are not what any … [Read more...]
Sweet Rice Porridge
Ingredients: 1 cup sweet brown rice, washed 5 cups water Pinch of sea salt 1/4 cup raisins 1/4 cup dried peaches, pears or apricots, soaked and diced 1/4 cup dried apple, soaked and diced Directions: Place all ingredients in a pressure-cooker. Cover and bring up to pressure. Reduce heat to low and cook for 50 minutes. Remove from heat and … [Read more...]