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...]
Minestrone Soup
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...]
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...]
Raspberry Blueberry Sauce
Ingredients: 1 cup fresh raspberries, washed gently 1 cup fresh blueberries, washed 2 cups unrefined apple juice Pinch sea salt 2-3 teaspoons dissolved arrowroot powder. The amount depends on desired thickness - sauce should be soft and loose. Directions: Combine above ingredients, except the arrowroot, in a pot and heat on medium flame. When 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...]