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.
This is an easy, hands-on cooking project to do with your kids. Very simple recipe, yet very satisfying. RICE CRISPY BARS makes 15 small bars 3 dry ounces puffed rice (1/2 package), half crushed up 6 ounces tahini or sunflower seed butter 6 ounces rice syrup few sprinkles cinnamon powder parchment paper Put the sunflower… more »
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 »
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 »
Stir-fried Vegetables & Tempeh over Noodles with Roasted Almonds, Mushrooms, Homemade Sauerkraut
1 cup Millet 3 cups Water 2 pinches Sea Salt 1 tbs Soy Sauce 2 tbs Tahini 1/2 small Beet, cubed Few sprigs of Parsley or Basil Boil water, add a few pinches of sea salt along with Millet. Add beetroot. Lower flame, cover and simmer for about 20 minutes or until soft. Remove from… more »
Did you know that Millet is a sustainable food for resolving hunger and improving health, especially in today’s climate stress? Millet can grow where most plants cannot. Millet needs little water, can thrive during drought or floods or tolerate poor quality soil. It also has the uncanny ability to resist pests and disease. Rich in… more »
When we began eating fermented vegetables, on a daily basis, we noticed our gut health began to improve dramatically. We pickle and ate a wide variety of vegetables including Cabbage, Carrot, Burdock, Onion, Daikon and more. We peel Garlic and submerged the cloves in Miso for 1 year. We use Tamari, Miso and Natto regularly…. more »
Everyone loves Mexican Food and we’ve created a beautiful Burrito, using the highest quality ingredients: Whole Wheat Tortilla stuffed with soft and creamy Pinto Beans, fluffy Brown Rice, sautéed Veggies and Mushrooms.Served with Roasted Root Vegetables, Home-Picked & Steamed Garden Greens with Pickled Vegetables.Barley-Vegetable Miso Soup also compliments this meal!
Start by slicing a Cucumber in half, lengthwise. Then take your knife and cut into triangular pieces. Place in mixing bowl and add a few shakes of umeboshi vinegar and/or brown rice vinegar. Take 1 avocado, cut in half and scoop inside out with a spoon. Add to bowl. Add corn and pickles (we used… more »