Ingredients: *What are these foods? 1 pound fresh tofu* 2 1/4 teaspoon umeboshi paste* 1/2 teaspoon tahini* 1-1/2 tablespoons chopped scallion 1/2 stalk celery, minced 1/4 teaspoon parsley, chopped 1/2 medium carrot, grated Directions: Steam tofu in 2 inches of water in a pot with cover for 2 minutes. Remove immediately. Crumble tofu … [Read more...]
Millet and Sweet Vegetables
This dish creates a nice sweet taste. Ingredients: 1 cup millet 2- 2-1/2 cups water Pinch of sea salt Sweet vegetables, diced (winter squash, carrots, onions, cabbage, etc.) Directions: Wash millet. Put in a pot with water, vegetables and sea salt (or 1 inch piece kombu) Bring to a boil, turn flame down to low, cover and cook for 35 … [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...]
Boiled Vegetable Salad
Ingredients: Kale, sliced thin Chinese cabbage, sliced in thin diagonals Daikon radish, cut in thin matchsticks Scallions, cut into 3 inch lengths Directions: Bring a pot with 2-3 inches of water to a boil. Add Chinese cabbage first and cook for 45 seconds. Remove from pot and drain. Next add kale and cook for 60 seconds and drain. … [Read more...]
Millet "Potato Salad"
Ingredients: 1 cup millet 3-3/4 cups water 1 onion, diced 1 large dill pickle, diced 1/2 tsp. celery seed 1 tsp. fresh or dried dill 4 tablespoons "Follow Your Heart" Grapeseed vegenaise Directions: Wash and drain millet. Bring water to a boil and add millet. Lower heat, cover pot with flame deflector underneath the pot, simmer for 40 … [Read more...]