Miso Soup, Simple

By |2017-02-09T20:30:50+00:00October 12th, 2016|

Miso Soup – It is best to use barley miso for this soup. Experiment with various combinations of vegetables.
– wakame (soaked for five minutes), barley miso (diluted in), onion (diced), carrot (diced), scallions (sliced thin), Bring wakame and six cups of water to a boil. Add […]

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Miso Soup
It is best to use barley miso for this soup. Experiment with various combinations of vegetables.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Bring wakame and six cups of water to a boil. Add all the vegetables (except for scallions) and boil for ten minutes. Reduce flame to low. Add miso to soup and simmer for five minutes on a low flame. Do not boil miso. Garnish with scallions. Serves 4.
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Hardy Green Lentil Stew

By |2017-02-09T23:07:01+00:00October 12th, 2016|

Hardy Green Lentil Stew – – green lentils, strip kombu, carrot, diced, celery, diced, small potatoes, diced, garlic, minced, scallion, Tamari to taste, Boil one cup green lentils and kombu until soft, approximately one hour. Add the vegetables to the lentils, along with the grated garlic. Cook on medium flame, […]

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Hardy Green Lentil Stew
Instructions
  1. Boil one cup green lentils and kombu until soft, approximately one hour. Add the vegetables to the lentils, along with the grated garlic. Cook on medium flame, covered, for one half hour. Add tamari and simmer for ten minutes longer. Garnish with scallions. Serves 4-6.
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Fish Soup

By |2017-02-07T20:34:19+00:00October 12th, 2016|

Fish Soup – – whitefish fillet, thin rounds leeks, bite-sized pieces Chinese cabbage, diced carrot, to 8water, strip kombu (soaked and cut into thin strips), salt, tamari, freshly grated ginger, Rinse the fish quickly under cold running water and cut into small pieces. Wash and cut the vegetables. Bring the […]

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Fish Soup
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Ingredients
Servings
Ingredients
Instructions
  1. Rinse the fish quickly under cold running water and cut into small pieces. Wash and cut the vegetables. Bring the water and kombu to a boil in a saucepan, add the fish and salt, cover, and simmer over low heat for 25 minutes. Add the vegetables, return to a boil, and simmer over low heat for 5 minutes. Season with tamari and grated ginger and simmer for 2 minutes. Stir with a wooden spoon to mix the vegetables and fish evenly. Garnish with chopped parsley. Serves 6.
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Sea Vegetable Delight

By |2017-02-07T20:40:05+00:00October 12th, 2016|

Sea Vegetable Delight – – package arame seaweed, tamari, lemon rind, grated, sesame seeds, roasted and ground, Rinse the arame in a strainer under running water. Place the arame in a pot with enough water to cover and let sit for three to five minutes. Bring to a boil, cover, […]

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Sea Vegetable Delight
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Servings
Instructions
  1. Rinse the arame in a strainer under running water. Place the arame in a pot with enough water to cover and let sit for three to five minutes. Bring to a boil, cover, reduce the heat to medium-low and simmer for ten minutes. Remove the lid, add tamari, and boil until all the liquid has evaporated. Add the lemon rind and sesame seeds and mix well. Serve with lemon wedges and garnish with fresh sliced scallions. Serves 4.
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Root Stew

By |2017-02-07T23:26:37+00:00October 12th, 2016|

Root Stew – – strip kombu seaweed, winter squash, cut into chunks, carrots, cut into chunks, onion, cut into chunks, burdock, peeled and cut into chunks, In an oven dish, layer kombu, burdock, onion, carrots, and squash. Add 1/2 inch water and sprinkle with salt. Cover. Allow to bake […]

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Root Stew
Instructions
  1. In an oven dish, layer kombu, burdock, onion, carrots, and squash. Add 1/2 inch water and sprinkle with salt. Cover. Allow to bake at 350 for an hour or until vegetables are soft. Serves 4.
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Daikon Radish with Tamari

By |2017-02-07T23:28:07+00:00October 12th, 2016|

Daikon Radish with Tamari – – daikon radish, sliced, tamari, Place daikon in a pot with water and tamari to cover. Boil until fork can be easily inserted into the daikon, about 15 minutes. Serves 4.; –

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Daikon Radish with Tamari
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Ingredients
Servings
Ingredients
Instructions
  1. Place daikon in a pot with water and tamari to cover. Boil until fork can be easily inserted into the daikon, about 15 minutes. Serves 4.
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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
Servings
Servings
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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Cabbage with Cumin

By |2017-02-07T23:41:09+00:00October 12th, 2016|

Cabbage with Cumin – – olive oil, head cabbage, sliced thin, sea salt, cumin powder, Saute all ingredients together for five minutes, then cover. You can also add tumeric and other curry spices, if you desire. Add a little water if vegetables need more cooking time. Serves 4.; – […]

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Cabbage with Cumin
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Ingredients
Servings
Ingredients
Instructions
  1. Saute all ingredients together for five minutes, then cover. You can also add tumeric and other curry spices, if you desire. Add a little water if vegetables need more cooking time. Serves 4.
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Boiled Vegetable Salad

By |2017-02-07T23:42:35+00:00October 12th, 2016|

Boiled Vegetable Salad – – Use any combination of three vegetables. Boil each vegetable separately, with a pinch of sea salt added to the water. The stronger flavored ones (such as daikon, turnips, and watercress) should be added at the end, so that each vegetable maintains its distinct flavor. […]

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Boiled Vegetable Salad
Servings
Servings
Instructions
  1. Use any combination of three vegetables. Boil each vegetable separately, with a pinch of sea salt added to the water. The stronger flavored ones (such as daikon, turnips, and watercress) should be added at the end, so that each vegetable maintains its distinct flavor. Boil for approximately one minute and remove. Leafy greens can be dropped into the boiling water and cooked for thirty seconds. All vegetables should retain their bright color with this method. Add your favorite dressing and enjoy!
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Baked Winter Squash

By |2016-10-12T16:40:18+00:00October 12th, 2016|

Baked Winter Squash – – large acorn squash (or any winter variety), Wash and cut the squash in half and take out the seeds. Place on a cookie sheet, cut side down. Bake in preheated oven at 350 to 375 for about an hour. Test by pricking the center with a fork. […]

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Baked Winter Squash
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Wash and cut the squash in half and take out the seeds. Place on a cookie sheet, cut side down. Bake in preheated oven at 350 to 375 for about an hour. Test by pricking the center with a fork. Serves 4.
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