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Spring Challenge Day 25-Gomashio

This is for my brother who really really loves Gomashio! Gomashio-by Aveline kushi Adult Gomashio 1 Cup sesame seeds 11/2 -3 Tbsp sea salt Very Active Adult Gomashio 1 Cup sesame seeds 31/2-4 Tbsap sea salt Children’s Gomashio 1 Cup sesame seeds 11/2-2 Tbsp sea salt Wash seeds in a very fine mesh strainer as […]

Spring challenge Day 24-Dulse, Carrots and Celery

Happy Birthday Ingrid! She is 9 today and loves dulse!! Dulse, Carrots and Celery-by Aveline Kushi Spring or filtered water 2 Cups carrots halved and sliced on a diagonal 1 Cup celery sliced on a diagonal 1/2 Ounce dried dulse Pour a little water into a pot and bring to a boil. Reduce the heat […]

Spring Challenge day 23- Arame with Sweet Corn

Arame with Sweet Corn-by Aveline Kushi 1 Ounce dried arame 1 Tbsp dark sesame oil 1 Cup onions, sliced into half moons Spring or filtered water 2-3 Tbsp tamari soy sauce 2 Cups fresh sweet corn kernels Clean the arame and put it in a strainer to drain. Oil a frying pan and heat it. […]

Spring Challenge Day 22- Tempeh Shish Kebab

Yahoo! How do you feel now? Feel like you can cook anything? Week 4 Well done! Tempeh Shish Kebab-by Aveline Kushi This is a favorite for parties or summer barbecues. Quantity of ingredients will vary with number of people served and how items are arranged on skewers. Carrots Burdock Red radishes Umeboshi plums Broccoli flowerets […]

Spring Challenge Day 21-Yudofu

Yudofu-by Aveline kushi 2 Cups spring or filtered water 1 Strip kombu 2 Shiitake mushrooms 1 Pound fresh firm tofu, sliced into 1-inch thick slices 1 Bunch watercress, washed Tamari soy sauce Sliced lemon Gingeroot juice Finely chopped scallions for garnish Place water, kombu and mushrooms in a saucepan and bring to a boil. Reduce […]

Spring Challenge Day 20- Kidney Beans

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, preferably barley miso Wash and soak the beans for 6-8 hours. Put the kombu in the bottom of a heavy pot. Set the beans on top of the kombu and […]

Spring Challenge Day 19- Mustard Green Pickles

Mustard Green Pickles-by Aveline kushi 10 Whole mustard green leaves Sea salt Wash the mustard greens, drain, and place 3 leaves in a pickle press or bowl. Sprinkle a pinch of sea salt on the leaves. make another layer of 3-4 leaves and sprinkle with salt. Finally add the remaining leaves and salt. Place the […]

Spring Challenge Day 18- Miso Tahini Dressing

Miso tahini dressing-by Aveline kushi 1 Tsp miso 3 Tsp tahini 1 Tsp grated onion 1/2 Cup spring or filtered water Mix all the ingredients together with a suribachi -I mix this in a bowl with a fork. -Great poured over any cooked or raw vegetable

Spring Challenge day 17- Mixed Pressed salad

Mixed Pressed Salad-by Aveline Kushi 1/2 Head medium-sized cabbage, shredded 2 Carrots, sliced or shredded 1 Bunch red radishes, sliced, plus radish tops, thinly sliced 2 Tbsp sea salt Mix the vegetables and salt together and press for 30-45 minutes. The pressure may be reduced as the water starts to come out. Before serving, squeeze […]

Spring Challenge Day 16-Fruit salad

Fruit Salad-by Aveline kushi Lettuce leaves 1/2 Cup cubed honeydew melon 1/2 Cup cubed cantaloupe 1/2 Cup seeded watermelon shaped into balls with a scoop 1/2 Cup sliced unpeeled apples Pinch of sea salt Put a few fresh leaves in the bottom of a serving bowl. In a separate bowl mix the fruit with the […]