Umeboshi Vinegar Pickles

By |2017-02-09T15:55:56+00:00October 12th, 2016|

Umeboshi Vinegar Pickles – – onion, sliced thin in half moons, carrot, sliced in matchsticks, cauliflower, broken into small florets, broccoli stems, skin removed and sliced into matchsticks, water, umeboshi vinegar , Place the vegetables in a jar.; Mix the water and umeboshi vinegar and pour over the vegetables.; […]

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Umeboshi Vinegar Pickles
Instructions
  1. Place the vegetables in a jar.
  2. Mix the water and umeboshi vinegar and pour over the vegetables.
  3. Cover the jar with cheesecloth and allow to sit overnight.
  4. Remove the cheesecloth and place the lid on the jar. Refrigerate.
  5. Rinse before eating. They are good for five to seven days.
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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
Instructions
  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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