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Make them Italian

By |2017-02-11T17:00:26+00:00October 6th, 2016|

Make Them Italian – – olive oil, garlic (sliced), onion, Salt to taste, Red pepper flakes, bunch collard greens (cut small), Some lemon juice, Place the oil, garlic, and onion in a skillet. ; Add a pinch of salt and red pepper flakes and sauté for a few minutes. ; Add collard greens, […]

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 Make Them Italian
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  1. Place the oil, garlic, and onion in a skillet.
  2. Add a pinch of salt and red pepper flakes and sauté for a few minutes.
  3. Add collard greens, a pinch of salt, and sauté until the collards are soft but still green.
  4. Squeeze some lemon on the collards and serve.
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Make a Dressing

By |2017-02-09T16:10:02+00:00October 6th, 2016|

Make A Dressing – – sesame tahini, umeboshi paste, Place tahini and umeboshi paste in a pot, add a little water, and stir until well mixed. ; Pour on top of cooked leafy green vegetable. ; –

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 Make A Dressing
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  1. Place tahini and umeboshi paste in a pot, add a little water, and stir until well mixed.
  2. Pour on top of cooked leafy green vegetable.
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Pickle Them

By |2016-10-13T19:47:23+00:00October 6th, 2016|

Pickle Them – – bunch mustard or turnip greens, tamari, brown rice syrup, roasted sesame seeds, fresh grated ginger, Wash greens and cut into very small pieces. ; Place in a jar, packing them firmly. ; Mix tamari with brown rice syrup, place in a pan, and bring to a boil. ; […]

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 Pickle Them
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  1. Wash greens and cut into very small pieces.
  2. Place in a jar, packing them firmly.
  3. Mix tamari with brown rice syrup, place in a pan, and bring to a boil.
  4. Simmer until brown rice syrup disappears.
  5. Add roasted sesame seeds to the jar with the greens.
  6. Then add grated ginger and tamari mixture to the jar.
  7. Cover and refrigerate for at least one day.
  8. They will keep for one week in the refrigerator.
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Make a Soup

By |2017-02-09T16:12:45+00:00October 6th, 2016|

Make A Soup – – bunches of watercress, potatoes, cut into chunks, miso, Fill a 4-quart pot with water. ; Place the watercress and the potatoes in pot and bring to a boil. Turn flame down. ; When potatoes are soft, use a hand blender and make the soup one consistency. […]

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 Make A Soup
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  1. Fill a 4-quart pot with water.
  2. Place the watercress and the potatoes in pot and bring to a boil. Turn flame down.
  3. When potatoes are soft, use a hand blender and make the soup one consistency.
  4. Take out a little of the liquid and dilute some miso in it. Add miso to taste. This soup needs more salt than most soups.
  5. Return to the pot and simmer (don’t boil) for a few minutes. Enjoy!
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Spice Them Up

By |2017-02-09T16:16:28+00:00October 6th, 2016|

Spice Them Up – – olive oil, onion, diced, garlic, minced, potatoes, diced, vegetable stock, dried curry powder, sea salt, black pepper, kuzu, dissolved in a little cold water, greens, Heat oil in the soup pan. ; Saute onion and garlic until tender. ; Add potatoes and vegetable stock, cover, […]

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 Spice Them Up
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  1. Heat oil in the soup pan.
  2. Saute onion and garlic until tender.
  3. Add potatoes and vegetable stock, cover, and simmer until potatoes are tender.
  4. Add curry powder, salt, and pepper.
  5. Add kuzu and keep stirring until sauce begins to thicken. If you want it thicker, dilute more kuzu in cold water, adding to the pot when diluted. Stir until thick.
  6. Add greens, cover again, and simmer until greens are cooked.
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Make a Stew

By |2017-02-09T17:00:55+00:00October 6th, 2016|

Make A Stew – – olive oil, broccoli stems, skin removed and sliced into matchsticks, garlic, minced, whole wheat flour, vegetable stock, sea salt, white pepper, of a variety of greens, Tamari to taste, Umeboshi vinegar to taste, In a large soup pot, heat oil and sauté scallions and garlic until scallions […]

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 Make A Stew
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  1. In a large soup pot, heat oil and sauté scallions and garlic until scallions are soft.
  2. Stir in flour and cook for a few minutes, while adding vegetable stock, salt, and pepper.
  3. Add the greens and simmer for 15 minutes, or until the greens are tender.
  4. Add a little tamari and umeboshi plum vinegar to taste.
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Make a Sandwich

By |2017-02-09T16:17:41+00:00October 6th, 2016|

Make A Sandwich – – Toast or steam some whole grain bread. ; Spread a little mustard on it; Pile the cooked greens (usually kale, collards, or mustard greens) on generously, ; Season with tamari, umeboshi vinegar, olive oil, and grated ginger. ; If you happen to have some tofu, a slice of […]

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 Make A Sandwich
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  1. Toast or steam some whole grain bread.
  2. Spread a little mustard on it
  3. Pile the cooked greens (usually kale, collards, or mustard greens) on generously,
  4. Season with tamari, umeboshi vinegar, olive oil, and grated ginger.
  5. If you happen to have some tofu, a slice of that can be nice on there too.
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Wakame and Cucumber Salad

By |2017-02-09T16:22:05+00:00October 5th, 2016|

Wakame and Cucumber Salad – – water, medium cucumber, peeled, wakame, soaked for ten minutes, brown rice vinegar, maple syrup, soy sauce, Bring 2 cups water to a boil. ; Cut cucumber in half and scrape out seeds. ; Boil wakame for ten minutes, or until soft.; Drain and dry […]

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 Wakame and Cucumber Salad
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Instructions
  1. Bring 2 cups water to a boil.
  2. Cut cucumber in half and scrape out seeds.
  3. Boil wakame for ten minutes, or until soft.
  4. Drain and dry wakame on cotton towel.
  5. Place wakame and cucumber in a bowl together.
  6. Combine the rest of the ingredients to make a dressing and pour over the salad.
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Arame with Shitake

By |2017-02-09T16:25:20+00:00October 5th, 2016|

Arame with Shitake – – arame, lightly rinsed, water, sesame oil, toasted, maple syrup, soy sauce, ginger, finely minced, dried shitake, soaked and sliced thin. End of stem should be removed., mirin, roasted sesame seeds, Soak arame for five minutes. Drain water. ; Saute arame in half the oil for […]

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 Arame with Shitake
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  1. Soak arame for five minutes. Drain water.
  2. Saute arame in half the oil for three minutes.
  3. Add maple syrup, 2 tablespoons soy sauce, and ginger.
  4. Reduce heat to medium, cover, and cook for five minutes.
  5. In another pan, heat the remaining oil and saute the shitake for a few minutes, or until soft.
  6. Add mirin and 1 tablespoon soy sauce, stir, and continue to cook for 3 minutes.
  7. Combine arame and shitake, garnish with sesame seeds and enjoy.
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Umeboshi and Ginger Condiment

By |2017-02-09T16:28:02+00:00October 5th, 2016|

Umeboshi and Ginger Condiment – – dried kombu, water, sesame oil, umeboshi plums, fresh ginger, grated, rice syrup, tamari to taste, Boil kombu in 6 cups water for one hour. ; Remove from water and reserve broth. ; Cut kombu into ¼ inch strips. ; Heat oil in a pan and saute […]

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 Umeboshi and Ginger Condiment
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Instructions
  1. Boil kombu in 6 cups water for one hour.
  2. Remove from water and reserve broth.
  3. Cut kombu into ¼ inch strips.
  4. Heat oil in a pan and saute kombu for three minutes.
  5. Add umeboshi plums and ginger and saute for a few more minutes.
  6. Add 2/3 cup kombu broth, rice syrup, and soy sauce to taste.
  7. Simmer, covered, over a low flame for a few minutes to blend flavors.
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