Improve your blood quality and add magic to your meals by sprinkling these condiments on your grain, vegetables or pasta. Gently roast all seeds, nuts, seaweed and salt before beginning. Add salt to a suribachi first, grind, then add seeds and grind again. Add other ingredients and grind (or use blender). Mix thoroughly. Use sparingly,… more »
Just about everyone loves mushrooms and marinating them is another way to enjoy their unique taste and texture. Marinating mushrooms is similar to pickling, but marinating relies on vinegar (acid), whereas pickling relies on salt-brine. Use fresh Shiitake, Maitake, Oyster, Crimini, Trumpet, Enoki, etc…Use as many as you can to enhance flavor!
Sometimes the simplest things in life are the sweetest! This simple recipe is bursting with flavor! Cut Onions in half and score several times in each half. Smear a thin layer (about 1 tbs) of chickpea or white Miso all over Onion, Place in a covered casserole dish and bake for 1 hour at 350… more »
JAMAICAN PATTIES 2 tbs olive oil 1 medium carrot, chopped into small cubes 1 green onion, finely chopped 1 garlic clove, minced 1 cup dried lentils 2 tsp fresh thyme 1 tbsp mild curry powder 1 tsp allspice 2 tsp sea salt or more… more »
1 pint blueberries 3 cups water 1/2 cup olive oil 1/2 cup maple syrup 2 cups whole wheat pastry or spelt flour 1/2 tsp sea salt 1 tsp baking powder 1 tsp baking soda Preheat oven to 350 degrees. Mix wet and dry ingredients separately. Add wet to dry and mix thoroughly (batter will be… more »
There’s nothing quite as satisfying as the rich complex flavors of Corn, Squash and Beans! Native Americans knew these flavors well and planted corn, squash and beans together in the garden. Corn provides tall stalks for the beans to climb so that they are not competing with squash vines. Beans provide nitrogen to fertilize the soil… more »
1 1/2 cups whole wheat flour 1/2 cup cocoa powder 1 cup dried cranberries 1/2 cup roasted walnuts ¼ teaspoon salt ½ cup olive oil ½ cup maple syrup 1 teaspoon baking soda 1 teaspoon baking powder Mix wet and dry ingredients separately and mix thoroughly. Pour wet into dry and stir with a wooden… more »
Just made a fresh batch of Amazake. Now we store in the frig and use as a sweetener for desserts. I like to use a yogurt maker with an adjustable temperature control to ferment Amasake. How To Make Amazake At Home: Measure 3 cups sweet brown rice (or short grain), place in a bowl and… more »
HOMEMADE MISO- Haven’t made my own Miso in some time, so I thought I’d try my hand at it again. I soaked and cooked Soybeans and had a bit leftover….so I made Natto. Making both is relatively easy. Miso 1. Soak 3 cups Soybeans overnight and in the morning, throw away soaking water, add fresh… more »
Only 4 ingredients in these delicious hearts that Marta dreamed up! Tahini or any Nut Butter, Cocoa Powder, Maple or Rice Syrup, Roasted Nuts on top. Pack tightly into heart molds. Freeze overnight.
There’s a variety of mushrooms available today and each one has a unique flavor and healing ability. Mushrooms help build immunity, improve digestion, affect memory, clarity, cognition and give energy. The most popular mushrooms today include Matsutake, Shiitake, Reishi, Chaga, Lion’s Main, Turkey Tail and Cordyceps. Mushrooms can be used in a myraid of ways… more »
During the colder months, I always gravitate towards “long and slow cooked.” Whether it’s root vegetables, winter squash, beans or Tempeh. This recipe allows the Tempeh to be tender and flavorful and brings out the richness of flavor. Make sure to purchase high-quality Tempeh or make it yourself. 1 package tempeh (or homemade), cut into… more »