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Roasted Rutabaga

Michael Bauce

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Rutabagas are bursting with flavor and enhanced by long and slow cooking. Cut a Rutabaga in half (do not peel), lengthwise and then score with a knife or fork. Place 2 tsp oil in frying pan along with Rutabagas (flat-side down) and gently brown, then flip over. Add 1/4 cup of water and cover again…. more »

Create Condiments Easily!

Michael Bauce

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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 »

Marinated Mushrooms

Michael Bauce

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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!

Jamaican Patties

Michael Bauce

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                      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 »

Three Sisters’ Stew

Michael Bauce

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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 »

Homemade Amazake

Michael Bauce

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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 »

Making MISO (and NATTO) at Home

Michael Bauce

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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 »