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Cucumber, Wakame, and Watercress Salad

By |2017-02-07T23:37:15+00:00October 12th, 2016|

Cucumber, Wakame Seaweed, and Watercress Salad – – piece of wakame, apple cider vinegar, sesame oil, toasted, water, tamari, cucumbers, julienned, bunches watercress, cut into small pieces, Soak wakame for fifteen minutes. Discard the soaking water. Boil wakame for twenty minutes. Cut into small pieces. Add cucumber and watercress to the […]

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 Cucumber, Wakame Seaweed, and Watercress Salad
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Instructions
  1. Soak wakame for fifteen minutes. Discard the soaking water. Boil wakame for twenty minutes. Cut into small pieces. Add cucumber and watercress to the wakame. Mix oil, vinegar, tamari, and water in a separate bowl. Toss the sauce with them vegetables. Serves 3.
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Udon Noodles in Broth

By |2017-02-07T23:50:22+00:00October 12th, 2016|

Udon Noodles in Broth (or use gluten-free noodles) – – package of udon noodles, water, strip kombu, shiitake mushrooms, soaked, tamari, or to taste, finely grated ginger, scallions, thinly sliced, Add the noodles, kombu, shitake mushrooms, and tamari to boiling water and cook according to package instructions on the noodles. Turn flame off. […]

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 Udon Noodles in Broth (or use gluten-free noodles)
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Instructions
  1. Add the noodles, kombu, shitake mushrooms, and tamari to boiling water and cook according to package instructions on the noodles. Turn flame off. Add grated ginger to taste. Sprinkle scallions on top at the end.
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Oatmeal

By |2017-02-08T06:48:04+00:00October 12th, 2016|

Oatmeal – – steel cut oats, washed, water, roasted flax seeds, a handful of raisins, of sea salt, Boil oats, sea salt, and raisins for 35 minutes, covered. Garnish with roasted flax seeds. Sweeten with brown rice syrup, if desired. Serves 4.; –

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 Oatmeal
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  1. Boil oats, sea salt, and raisins for 35 minutes, covered. Garnish with roasted flax seeds. Sweeten with brown rice syrup, if desired. Serves 4.
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Millet with Cauliflower

By |2017-02-08T06:50:42+00:00October 12th, 2016|

Millet with Cauliflower – – millet, onion, diced, cauliflower, broken into small pieces, water, sea salt, Wash the millet in a strainer several times. Place the cauliflower and onion on the bottom of a pressure cooker, and the millet on top. Gently pour the water into one side of the pot in order […]

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 Millet with Cauliflower
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  1. Wash the millet in a strainer several times. Place the cauliflower and onion on the bottom of a pressure cooker, and the millet on top. Gently pour the water into one side of the pot in order to keep the layering intact. Add sea salt and cover. Bring to full pressure over high heat, reduce the heat to low, and simmer for 45 minutes. Bring down the pressure and stir from the bottom to the top of the pot. If you do not have a pressure cooker, you can also boil this recipe for approximately an hour. Serves 2-3.
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Buckwheat & Bows

By |2017-02-08T06:54:04+00:00October 12th, 2016|

Buckwheat & Bows – – buckwheat groats, water, sea salt, olive oil, onion, minced, bowtie noodles, cooked, prepared mustard, tamari, parsley, minced, Roast buckwheat groats evenly in a frying pan for five minutes. Boil the water and sea salt. Add buckwheat and cook for 30 minutes. Saute onion in olive oil and […]

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 Buckwheat & Bows
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Instructions
  1. Roast buckwheat groats evenly in a frying pan for five minutes. Boil the water and sea salt. Add buckwheat and cook for 30 minutes. Saute onion in olive oil and add cooked buckwheat. Saute for a few minutes. Then add noodles, mustard, and tamari. Garnish with parsley. Serves 2-4.
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Buckwheat (Kasha)

By |2017-02-08T06:55:01+00:00October 12th, 2016|

Buckwheat (Kasha) – – buckwheat groats, roasted, water, sea salt, onion, diced, Roast the buckwheat groats evenly in a frying pan for five minutes. Boil the water and add roasted buckwheat, sea salt, and onions. Cover with a tight-fitting lid, reduce the heat to low, and simmer for 30 minutes or until […]

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 Buckwheat (Kasha)
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Servings
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Instructions
  1. Roast the buckwheat groats evenly in a frying pan for five minutes. Boil the water and add roasted buckwheat, sea salt, and onions. Cover with a tight-fitting lid, reduce the heat to low, and simmer for 30 minutes or until all the water has been absorbed. Stir and serve. Serves 2.
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Tempeh with Sauerkraut

By |2017-02-08T06:59:41+00:00October 12th, 2016|

Tempeh with Sauerkraut – – olive oil, package of tempeh, medium cabbage, finely sliced, sauerkraut, water, teaspoon light miso, diluted in a little water, finely sliced scallions, Boil the tempeh for a half hour. Drain. Heat the oil in a frying pan and brown the tempeh evenly on both sides. Add the […]

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 Tempeh with Sauerkraut
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Servings
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Instructions
  1. Boil the tempeh for a half hour. Drain. Heat the oil in a frying pan and brown the tempeh evenly on both sides. Add the cabbage and saute with the tempeh for a few minutes, until the cabbage is soft. Place the sauerkraut on top. Stir in the dissolved miso and simmer for five minutes. Mix in the scallions. Serves 4.
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Lentils with Onions, Winter Squash, and Kombu

By |2017-02-08T07:05:22+00:00October 12th, 2016|

Lentils with Onions, Winter Squash, and Kombu – – water, lentils, strip kombu, onion, diced, winter squash, cubed, tamari to taste, Bring lentils and kombu to a boil. Reduce flame and cook on medium heat for one hour. Add onion, squash, and tamari and cook a half hour more or […]

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 Lentils with Onions, Winter Squash, and Kombu
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Instructions
  1. Bring lentils and kombu to a boil. Reduce flame and cook on medium heat for one hour. Add onion, squash, and tamari and cook a half hour more or until vegetables are soft. Serves 3.
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Corn Grits

By |2017-02-08T17:28:36+00:00October 12th, 2016|

Corn Grits – – organic corn grits, water, Pinch of sea salt, Place the water and sea salt in a pot, cover, and bring to a boil. Place the corn grits in the pot, stirring constantly. Cover, bring to a boil again, and reduce the flame to medium-low. Simmer for 30-35 minutes. […]

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 Corn Grits
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  1. Place the water and sea salt in a pot, cover, and bring to a boil. Place the corn grits in the pot, stirring constantly. Cover, bring to a boil again, and reduce the flame to medium-low. Simmer for 30-35 minutes. Add more water if needed.
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Ojiya

By |2017-02-08T17:31:35+00:00October 12th, 2016|

Ojiya – – organic brown rice, water, kombu, soaked and diced, scallion roots, scallion tops, shitake mushrooms, soaked, stems removed and sliced, barley miso, Place the rice, kombu, shitake, and scallion roots in a pot and bring to a boil. Reduce flame to low, cover, and continue to cook for 1 ½ hours. […]

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 Ojiya
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Instructions
  1. Place the rice, kombu, shitake, and scallion roots in a pot and bring to a boil. Reduce flame to low, cover, and continue to cook for 1 ½ hours. Add more water, if necessary. Add miso and simmer for five minutes, but do not boil. Garnish with fresh scallion tops.
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