Chickpea-Delicata Boats, Roasted Wild Rice with Crushed Almonds, Steamed Collard Greens, Red Radish Quick Pickles, Root-Vegetable Miso Soup (using Ohsawa Barley Miso) “A healthy, plant-based whole foods meal doesn’t get better than this” -Meredith McCarty, Nutrition Educator
In the mood for a light lunch? We love Sandwiches and Tempeh always satisfies. Start by gently steaming Tempeh until it is softened. Place in a mixing bowl and add chopped celery, parsley and onion. Mix together about a Tablespoon of tahini along with a teaspoon of umeboshi vinegar (just enough to taste, but not… more »
Sweet and Sour Tempeh with Soba Noodles and Greens
Mix crushed almonds with cinnamon, nutmeg, clove, ginger and spread it in a small silicon tray. Heat up Tahini and/or peanut butter and rice syrup (and maple if you wish). Bring to gentle boil, stirring constantly to prevent scorching. Spread mixture on top of almonds and then allow to cool until firm. Refrigerate or put… more »
Pan-Fried Daikon 1 Daikon, cut into 1/2 inch slices 1 -2 tsp olive or sesame oil 1 tsp soy sauce 1 pinch sea salt few sprigs parsley Place Daikon slices in frying pan and add oil and a pinch of sea salt. Cook over medium flame until browned on both sides, while stirring. Add 2… more »
What We Can Learn From Remote Tribes By Gareth Evans & Roland HughesBBC News 24 November 2018 When American John Allen Chau was killed by an endangered tribe in India last week, it brought a renewed focus on some of the world’s most isolated people. Officials in India said Chau was a missionary keen to… more »
Three Sisters’ Stew is made from Posole (Mexican Dent Corn), Pinto Beans and Kabocha Squash. The Corn is pressure-cooked for 2 1/2 hours until fully softened and then cooked along with Pinto Beans and Kabocha Squash for a rich, satisfying Stew. Nature Co-operates! Native Americans (and Africans) planted these 3 crops alongside each… more »
Why do so many health-conscious people continue to peel squash, apples, carrots and cucumbers? It may be habitual, but many peel because the skins often are hard to clean or have a less than perfect texture. Some may worry that peels contain harmful pesticides and should be avoided. Others think the peel is not tasty… more »
Lunch today included Lotus Root-Cabbage Miso Soup, Brown Rice Elbow Noodles with Carrot-Beet-Onion Sauce, Black Beluga Lentils with Caramelized Onions, Baked Shiitake-Miso Daikon, Fresh baby Greens with Creamy Sesame Dressing and Purple Daikon Quick Pickles
GLOBAL FLAVOR COMBINED WITH CREATIVE SPIRIT! The rich taste of corn combined with savory Red Lentils, Roasted Broccoli and pickled Red Onions is reminiscent of the complex flavors commonly found in Mexican cuisine. We’ve created a vegan, macrobiotic-style taco that will not only satisfy your palate, but nourish your body and soul. These tacos are… more »
The Japanese have an expression that reminds them to eat lightly, known as Hara Hachi Bu. Literally translated, it means eat until your belly is 8 parts full. Ohsawa often spoke of Vivero Parvo, to only eat the minimum required to sustain good health. This practice is a traditional human one and remains the practice… more »
Our lunch today included Tempeh, an easy-to-digest, fermented soybean food that has been gaining popularity around the world for the past decades. My favorite way to prepare Tempeh: First gently brown in oil on both sides. As you are frying, mix water (enough to cover Tempeh), umeboshi paste and arame seaweed in a mixing bowl…. more »