The following recipes can provide lots of support and healing foods for your kidneys and heart. They are delicious dishes, warming, easy to prepare, and ideal for winter. Enjoy.
Bean Dishes
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Ingredients
- 1/2 cup azuki beans
- 2 stalks kombu
- 1 hard winter squash (acorn butternut, buttercup or Hokkaido pumpkin)
- tamari
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Instructions
- Wash and soak beans with kombu overnight. Place kombu, squash, and azuki beans in a pot. Add enough water to cover the squash. Bring to a boil and cook for twenty minutes. Cover and continue to cook until the beans are 80% soft. This usually takes about an hour-and-a-half. When the beans are 80% soft, add a few drops of tamari. Cover and continue to cook for another fifteen minutes. Serves 4.
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Ingredients
Ingredients
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Instructions
- Wash and soak beans overnight, if possible, or boil for five minutes and soak for two hours. Discard soaking water. Place beans in a pot and bring to boil with a stick of kombu seaweed. Turn flame down, cover, and simmer for two hours, or until beans are soft. Once soft, add the vegetables, and simmer another twenty minutes. Add miso during last few minutes of cooking. Simmer but do not boil the miso. Serves 4.
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Ingredients
- 8 cups water
- 1 cup lentils
- 1 strip kombu
- 1 onion, diced
- 1 cup winter squash, cubed
- Tamari to taste
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Instructions
- 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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Ingredients
- 3 cups chickpeas, cooked
- 2 tablespoons olive oil
- 3 tablespoons umeboshi paste
- pinch of sea salt
- 6 red radishes, diced
- 1 small cucumber, peeled and diced
- 2 stalks celery, diced
- 1/2 cup watercress, sliced into small pieces
- 1 tablespoon fresh parsley
- 1 teaspoon fresh dill
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Instructions
- Marinate the chickpeas in oil, umeboshi, and sea salt. Combine with vegetables and add fresh parsley and dill. Serves 4.
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Ingredients
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Instructions
- Soak pinto beans overnight if possible, or boil for five minutes and soak for two hours. Discard soaking water. Bring beans and kombu to a boil, reduce flame, and cook for two hours. Mix miso and apple butter together. Put cooked beans with miso/apple butter mix into a glass dish and cook in the oven on 350 for at least a half hour. Serves 4.
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Ingredients
- 1 tablespoon olive oil
- 1 package of tempeh
- 1/2 medium cabbage, finely sliced
- 1/2 cup sauerkraut
- 1 cup water
- 1/2 tablespoon teaspoon light miso, diluted in a little water
- 1/4 cup finely sliced scallions
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Instructions
- 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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Fish Dishes
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Ingredients
- 2 pounds whitefish
- 2 tablespoons tamari
- 2 tablespoons sesame oil
- juice from one lemon
Ingredients
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Instructions
- Place fish on baking dish and add the other ingredients. Broil until fish flakes easily.
- Serves 5.
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Grains
Ingredients
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Instructions
- 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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Ingredients
- 2 cups buckwheat groats
- 8 cups water
- 1 pinch sea salt
- 2 tablespoons olive oil
- 1 onion, minced
- 1/2 pound bowtie noodles, cooked
- 1 teaspoon prepared mustard
- 1 tablespoon tamari
- 1/2 cup parsley, minced
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Instructions
- 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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Ingredients
- 1 cup millet
- 1 onion, diced
- 1/2 cauliflower, broken into small pieces
- 6 cups water
- 2 pinches sea salt
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Instructions
- 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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Ingredients
- 1 cup steel cut oats, washed
- 3 cups water
- 1 tablespoon roasted flax seeds
- a handful of raisins
- pinch of sea salt
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Instructions
- 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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Ingredients
- 1/2 pound soba noodles, cooked and drained
- 1/4 cup tamari
- 2 tablespoons unrefined sesame oil
- 1 tablespoon sesame oil, toasted
- 1 tablespoon apple cider vinegar
- 2 teaspoons maple syrup
- 1 teaspoon finely grated ginger
- 1 teaspoon chopped garlic
- 1 cup chopped scallions
- 1 tablespoon sesame seeds, toasted
Ingredients
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Instructions
- Combine tamari, oils, maple syrup, ginger, and garlic. Mix and pour over the noodles. Add scallions and sesame seeds. Toss together. Serves 3.
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Ingredients
- 1 package of udon noodles
- 6 cups water
- 1 strip kombu
- 2 shiitake mushrooms, soaked
- 1 tablespoon tamari, or to taste
- 1 teaspoon finely grated ginger
- 3 scallions, thinly sliced
Ingredients
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Instructions
- 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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Vegetables
Ingredients
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Instructions
- 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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Instructions
- 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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Ingredients
- 2 tablespoons olive oil
- 1 head cabbage, sliced thin
- 1 tablespoon sea salt
- 1 tablespoon cumin powder
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Instructions
- 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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Ingredients
- 1 piece of wakame
- 2 tablespoons apple cider vinegar
- 1 tablespoon sesame oil, toasted
- 1 1/2 tablespoons water
- 3 tablespoons tamari
- 3 cucumbers, julienned
- 3 bunches watercress, cut into small pieces
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Instructions
- 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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Ingredients
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Instructions
- 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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Instructions
- 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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Ingredients
- 1 package arame seaweed
- 1 tablespoon tamari
- 1 teaspoon lemon rind, grated
- 1/2 cup sesame seeds, roasted and ground
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Instructions
- 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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Soups
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Ingredients
- 1/2 - 3/4 pound pound whitefish fillet
- 2 cups thin rounds leeks
- 1 cup bite-sized pieces Chinese cabbage
- 1 cup diced carrot
- 6 cups to 8water
- 1 strip kombu soaked and cut into thin strips
- 1 teaspoon salt
- 1 tablespoon tamari
- 1/4 teaspoon freshly grated ginger
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Instructions
- 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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Ingredients
- 1 cup green lentils
- 1 strip kombu
- 1 carrot, diced
- 2 stalks celery, diced
- 6 small potatoes, diced
- 1 clove garlic, minced
- 1 scallion
- Tamari to taste
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Instructions
- 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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Ingredients
- 1 piece wakame soaked for five minutes
- 2 tablespoons barley miso diluted in
- 1 onion diced
- 1 carrot diced
- 2 tablespoons scallions sliced thin
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Instructions
- 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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