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Whole Oat Porridge

By |2017-02-08T17:36:06+00:00October 12th, 2016|

Whole Oat Porridge – (Make this the night before when you are watching American Idol or something. Then just cover it overnight and reheat in the morning. How easy is that?) – whole oats, soaked for at least six hours, water, Pinch of sea salt, Place oats, water, and sea salt in a heavy […]

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 Whole Oat Porridge
(Make this the night before when you are watching American Idol or something. Then just cover it overnight and reheat in the morning. How easy is that?)
Course Breakfast
Servings
Ingredients
Course Breakfast
Servings
Ingredients
Instructions
  1. Place oats, water, and sea salt in a heavy pot, cover, and bring to a boil. Reduce flame to medium-low and simmer for three hours or until creamy.
  2. Some toppings for oatmeal include roasted seeds (we like flax and sunflower), stewed raisins (boil raisins with a pinch of salt for five minutes), and/or some walnuts (best soaked overnight). Brown rice syrup makes this whole concoction even more delicious!
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Kuzu- Shitake Mushroom Gravy

By |2017-02-09T15:50:53+00:00October 12th, 2016|

Kuzu- Shitake Mushroom Gravy – – water, tamari, sesame oil, shitake mushrooms, soaked until soft, onion, minced, parsley or scallions, chopped fine, kuzu, diluted in 6 cups water, Heat oil in a skillet. Saute the onion for a few minutes.; Trim the ends of the stem off mushrooms and slice very thin.; Saute mushrooms […]

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 Kuzu- Shitake Mushroom Gravy
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Heat oil in a skillet. Saute the onion for a few minutes.
  2. Trim the ends of the stem off mushrooms and slice very thin.
  3. Saute mushrooms in sesame oil for five minutes.
  4. Add water and tamari to the mushrooms. Cover and bring to a boil. Reduce flame to medium and simmer for five minutes.
  5. Add diluted kuzu to the mushrooms and stir constantly until the sauce becomes thick.
  6. Turn off the flame and add parsley or scallions.
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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
Servings
Ingredients
Servings
Ingredients
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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Boiled Brown Rice

By |2017-02-09T15:58:24+00:00October 12th, 2016|

Boiled Brown Rice – – water, pinch of sea salt, Wash rice thoroughly and place in pot with sea salt. Bring to boil.
Reduce flame and simmer for approximately an hour.
Serve with condiment, pickle, or gravy.
; –

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 Boiled Brown Rice
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Wash rice thoroughly and place in pot with sea salt. Bring to boil. Reduce flame and simmer for approximately an hour. Serve with condiment, pickle, or gravy.
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Very Simple Miso Soup

By |2017-02-09T16:00:19+00:00October 12th, 2016|

Miso Soup With Wakame Seaweed – – water, onion, sliced into half moons, wakame, soaked and cut into small pieces, barley miso, Scallions or parsley, chopped thin, Put the water, onion, and wakame in a pot. Cover, and bring to a boil. Reduce the fire and simmer for five minutes. ; Take out […]

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 Miso Soup With Wakame Seaweed
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Put the water, onion, and wakame in a pot. Cover, and bring to a boil. Reduce the fire and simmer for five minutes.
  2. Take out a little of the soup stock, place in a bowl, and dissolve miso in the liquid. Stir into the soup, cover, and simmer lightly for five minutes.
  3. Garnish with scallions or parsley.
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Whole Oat Porridge

By |2017-02-09T23:04:02+00:00October 6th, 2016|

Whole Oat Porridge – Make this the night before when you are watching American Idol or something. Then just cover it overnight and reheat in the morning. How easy is that? – whole oats (soaked for at least six hours), water (you can include soaking water), Pinch of sea salt, Place oats, water, and […]

Print Recipe
 Whole Oat Porridge
Make this the night before when you are watching American Idol or something. Then just cover it overnight and reheat in the morning. How easy is that?
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Place oats, water, and sea salt in a heavy pot, cover, and bring to a boil.
  2. Reduce flame to medium-low and simmer for three hours until creamy.
  3. Some toppings for cereal include roasted seeds (we like flax and sunflower), stewed raisins (boil raisins with a pinch of salt for five minutes), and/or some walnuts. Brown rice syrup makes this whole concoction even more delicious!
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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
Servings
Ingredients
Servings
Ingredients
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
Servings
Ingredients
Servings
Ingredients
Instructions
  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
Servings
Ingredients
Servings
Ingredients
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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Kombu Ginger/Garlic Condiment

By |2017-01-10T16:54:48+00:00October 5th, 2016|

Kombu Ginger/Garlic Condiment – – dried kombu, water, sesame oil, crushed fresh ginger, garlic (chopped into small pieces), natural soy sauce, rice syrup, Boil kombu for one hour. ; Remove from water and save the broth. ; Cut kombu into ¼ inch strips. ; Heat oil. ; Add ginger, garlic, and kombu […]

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 Kombu Ginger/Garlic Condiment
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Boil kombu for one hour.
  2. Remove from water and save the broth.
  3. Cut kombu into ¼ inch strips.
  4. Heat oil.
  5. Add ginger, garlic, and kombu pieces and saute’ together for three minutes.
  6. Add soy sauce and rice syrup and continue to sauté a few more minutes.
  7. Add 2/3 cup of kombu broth, cover, and simmer for 10 minutes to blend the flavors.
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