Spring Challenge Day 2-Adzuki Bean And Farro Soup
Adzuki Bean And Farro Soup 1 Tbsp extra-virgin olive oil 4 to 5 Slices of fresh ginger, finely minced 1 Small leek, split lengthwise, rinsed
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Adzuki Bean And Farro Soup 1 Tbsp extra-virgin olive oil 4 to 5 Slices of fresh ginger, finely minced 1 Small leek, split lengthwise, rinsed
Tomorrow I will be starting the second annual spring challenge. Last year went great! I used Aveline Kushi’s book(The Complete Guide To macrobiotic Cooking). This year
Please join me starting May 1st and enjoy a fresh new (or old favourite) recipe every day for a month.. Bring on the spring.
AN INTERACTIVE COOKING CLASS SERIES WINTER, SPRING, SUMMER , FALL Tasty whole foods supper club. Fun, interactive cooking classes. Monthly starting January 20th at 6:30p.m
Kidney Beans-by Aveline Kushi 1 Cup kidney beans Spring or filtered water 1 Strip kombu, 6-8 inches long 11/2 Tsp miso per cup of beans,
Tofu Croquettes -by Aveline Kushi 16 oz hard tofu 1/4 Cup carrots cut into matchsticks 1/4 Cup arame Spring or filtered water 4-5 Almonds Kuzu
Happy Easter weekend! It is quite a warm day here in New Haven (26 degrees C), so turning on my oven was not a welcome
Tomorrow I will be starting my spring cooking challenge. If you don’t own Aveline Kushi’s book(The Complete Guide To macrobiotic Cooking) don’t fret, I will
Sprouting beans is a fun, yummy way of enjoying beans. I always start sprouting in the spring. Here are a few tips on how to
Step 1 Sort chickpeas and remove any debris. Step 2 Rinse Chickpeas. Step 3 Cover chickpeas with water and soak overnight. Next day: Cooking Step
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