Ingredients: 1/2 cup whole grain noodles 1-2" piece of kombu 1/4 cup kidney beans, soaked 6-8 hours 1/4 cup navy beans, soaked 6-8 hours 6 cups water 1 onion, diced 1/2 cup string beans, cut in 1" lengths 1 stalk celery 1 cup carrots, diced 1 cup sweet corn, fresh or frozen 1-2 cloves garlic, minced 1-2 tablespoons sesame or olive oil miso paste (1/2-1 teaspoon per cup of … [Read more...]
Breakfast Porridge
This is the kind of breakfast that will carry you through lunch without craving a snack in between. Many parents discover their children are more alert and attentive in school because the complex carbohydrates digest more slowly and do not leave us with low-blood sugar by mid-morning that simple carbohydrates will do (sugar, refined flours of breakfast cereals). And because … [Read more...]
Amasake Fruit Smoothies
Ingredients: 1 quart amasake Strawberries, blueberries or fresh fruit of your choice Directions: Place amasake into a blender with fresh fruit to taste. Blend as is or you can add a few ice cubes and then blend. Garnish with a mint sprig and serve cool with a straw. Enjoy the refreshing all natural, dairyless milkshake. Rice syrup can be added to the … [Read more...]
Basic Sweet Vegetable Miso Soup
Miso is a smooth, dark puree made from soybeans, barley or rice with salt that is aged. Barley miso is used most often in daily cooking. If you are just starting to use miso, try Mellow Barley/Sweet White miso or Chick Peaso. These white and yellow misos are lighter and sweeter tasting. Other excellent misos are "hatcho" and "natto." Miso is primarily used in soups like … [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...]