Lion’s Mane seems to be the newest mushroom on the block. It has a somewhat chewy texture and reminiscent of seafood. Current research indicates this mushroom helps reduce inflammation, lower cancer risk and may improve brain function and heart health. Use as you would any mushroom: Sauté, use in soups, casseroles or gravy. Lion’s Mushroom… more »
HOMEMADE TEMPEH 8 SIMPLE STEPS 2 cups organic Soybeans 1 package Tempeh Starter 1. Soak organic Soybeans in water overnight and then drain water 2. Massage the beans until they are all split. Drain water and rinse several times to remove hulls 3. Boil Soybeans in fresh water for 1 hour 4. Discard cooking water,… more »
Filling: 3 cups apples, seeded, cored and cut into cubes (keep the skin on) 1 cup apple juice 2 1/2 tbs kuzu pinch of sea salt Add apple juice to cooking pot and bring to a boil. Add sea salt, apples and stir. Lower flame, cover and cook until apples are soft. Mix kuzu in… more »
Umeboshi plums are prized in Japan as a traditional and medicinal delicacy and have increased in popularity around the Globe. They are available in most health-food or Japanese stores, although the flavor is much enhanced when made at home. During the Spring, look for green (or ripe) ume plums, often sold in Japanese markets. Recipe:… more »
“O the green of the barley fields grows deep,The breath of the barley fields grows rare;There is rustle and glimmer, sway and sweep-The wind is holding high revel there” – Jean Blewitt Whole Barley is one of the oldest crops known to Man. It has a short growing time compared to other grains and also… more »
As Spring kicks in, we’re attracted to lighter fare, especially sandwiches! Tempeh Salad has always been a favorite and this recipe satisfies our hearts’ desires. 1 package tempeh, cut into small squares 2 tbs tahini 1 tbs wet mustard 1 rib celery, sliced thinly 2 tbs parsley, minced 2 tbs capers 1 tbs ume vinegar… more »
1 cup garbanzo beans 3 cups or so of fresh water I rib celery, sliced 1 onion, diced 2 medium carrots, cubed 1/2 cup fresh (or frozen) peas 1 small piece kombu, rinsed 1 cup oyster mushrooms, diced 2 tbs olive oil 2 tbs tahini soy sauce, to taste 8 small corn tortillas 2 avocados,… more »
While burdock is classified as an obnoxious and invasive weed in the Americas, I have been growing it for over 30 years in my Garden and have come to know it as a valuable friend. The bright purple flowers and heart-shaped leaves are a visual delight to any garden, but it’s the root of this… more »
by marta serda 1 cup whole wheat or spelt flour 1 cup rolled oats 1/4 cup maple syrup 1/2 cup Miyako’s vegan butter 1 jar raspberry jam 1/4 cup roasted and crushed almonds 1/4 tsp salt 1/4 tsp baking soda Preheat oven to 350 degrees and oil a baking pan. Mix dry ingredients together in… more »
The Creative Re-Use of Leftovers is an art in itself. Leftover grains, vegetables and beans can be used again to create a new dish in a shorter time, thereby minimizing your time in the Kitchen! Here’s what we did with leftovers today: Rice-Veggie Croquettes with Broccoli-Onion Sauce Leftover rice and sautéed vegetable combined with tahini,… more »
Cut up small chunks of winter squash, purple & red sweet potato and carrot. Place in pot with heavy lid along with enough water to cook (on low flame). Cook long and slow until vegetables are totally soft. Use a potato masher to mash cooked vegetables so they are blended but still chunky.
Sesame-Lemon Horseradish Dressing Add Tahini to a large mixing cup along with lemon juice and a small amount of grated horseradish. Add a few shakes of Ume Vinegar and enough water to blend into a creamy consistency. Serve over fresh salad, on greens or vegetables. Pictured: Steamed Kale, chopped Pickles, chopped Cabbage (cooked with red… more »