My instant miso soup is full of live enzymes, and as simple as boiling water. You can get very tasty packaged miso soup but they are much more expensive and I suspect that their enzymes have been killed during the processing.
Miso is fermented soy with rice, therefore it is complete protein. The fermentation makes it very digestible. The enzymes makes it really healthy, it is the Asian equivalent of mom’s chicken soup. There are 3 kinds of misos, the light, the medium and the dark. I recommend the medium, you can try the light version for a sweeter taste. I like Eden’s organic miso. Continue reading
Sweets are delightful to make and eat. Perhaps, it is a good entry way to making your own delicious and healthy food. This recipe is easy to make and once you get the hang of it, you can vary the ingredients to your favorites.
1 8oz pack Ghiradelli 100% cocoa chocolate bar from cooking section
1/2 c of coconut flakes
1/4 c of raisins or any thing of your choice such as dates, or more nuts
1/4 can of coconut milk fat – fat only not jus
3 tbsp or so of agave syrup, or any sweetner of your choice Continue reading
The word weed may be a misnomer because harvesting seaweed is tapping into the foraging movement and receiving the bounty of mother earth as a free gift. In reality, I imagine these sea plants are farmed. Nevertheless, they are full of wonderful minerals, and are highly nutritious.
This recipe is inspired by the Sea Plant Salad on Maangchi.com.
- 1 cup of dry sea weed: wakami, hajiki or kombu. (After soaking 3 ½ cups)
- 6 tbs of soy sauce (more or less depending on your taste)
- 1 tbs of sugar, or agave
- 1 tbs of minced garlic
- chopped green onion
- 4 or 5 tbs of vinegar
- sesame seeds optional
- Soak the sea weed in boiling water for at least an hour, until the sea weed is fully softened. Soak kombu longer. Drain and save the water for soup.
- Rinse in cold water. Gently squeeze sea weed to get rid of any excess water, and cut to the size that you like to eat.
- Put the sea weed in a big bowl and add the soy sauce, vinegar, minced garlic, sugar, and chopped green onion. Mix it up by hand.
- Sprinkle some sesame seeds on top. Enjoy!
Variation: cut up lettuce or cucumbers and put sea weed on top.
Children: Have them soak the vegetables, engage in discussion how they expand.
Community: Do a pot luck of different sea weed recipes. See my miso soup recipe next.
Sometimes the liver becomes overloaded with toxins which may be associated with various types of health problems such as gout, arthritis, pains in the joints, diseases, etc. It is a good idea to eat healthy meals that he help in detoxing the liver.
This is the fifth recipe in this series. The goal is to write: easy, flexible (mostly) vegan and gluten free recipes for anyone, especially the ‘I am not a cook’ crowd.
“You are what you eat.”, I believe we can all prepare our own food as easy as 1, 2, 3. This helps us regain the power to choose, the vitality of good nutrition, the creative fun of activities that nourish body and soul. These recipes are here to eliminate any barrier to enter the dynamic world of having a vital and healthy relationship with what we consume. Enjoy cooking without (too much) cooking…a la Bruce Lee.
A friend of mine went to a Chinese doctor with a knee problem. The doctor prescribed mung bean soup. According to the doctor, my friend’s knee problem was due to too much uric acid build up in his blood. In Asia mung beans are powerful cleansers. Continue reading
I like this recipe so much, because it is so easy and delicious. There is no measurement, and it is down in a jiffy. The basic recipe is from Bargaineering.com. This is so easy and economical, you can afford organic quality.
Simply peel and dice apples.
Mix together equal parts of flour, butter, oatmeal, and brown sugar, and sprinkle over the diced apples in the pan.
Bake for 20 to 30 minutes at 350 until the apples are soft and the topping is melted.
Alternatives: Add raisins, goji berries to the apples. Reduce amount of sugar. Use pears.
Children: They can make this with supervision.
Community: Bring it to a gathering. Share the recipe.
I don’t know what it is about Gordon Ramsay cooking videos – but I love them. They’re short, simple, and deceivingly effective. I remember the first time I cooked a steak properly, and it was immediately after watching this video. A couple things to take note of/common mistakes that I was making before I even knew they were mistakes:
- Flip. It. Once. I had no idea how much flavor I was losing my constantly turning my steak over and over to check to see if the color was right yet. Know how hot your pan is, and everything is going to go smoothly. In the same vein…
- Use that little trick he shows you with touching your hand to discern how well done the steak is. It works wonders not only in making sure you’re cooking your steak the right way, but also in confidence that you’re doing so – so you’ll feel comfortable only flipping it once!
- Lastly – I have to say the butter is optional… but it is delicious; and you’re eating steak! Might as well indulge!
Growing up in Canada, my mother used to pickle all kinds of vegetables and they were always delicious. I was inspired to experiment by Sandor Katz’s book: Wild Fermentation.
Buying organic fermented vegetables can be expensive and limited in variety. You can definitely enjoy a great variety at a fraction of the cost. Fermentation imparts a lot of vitamins and live enzymes, and breaks down the food so that it is easy to digest. It is like hiring an a complete digestive system outside your body. Also, my kitchen feels zesty and full of life. Continue reading