Our Friend Paul’s Birthday Soup
This is our friend Paul. It’s Paul’s birthday 🙂 This week’s soups- Thai Miso Soup Hungarian Cabbage The soups are freshly frozen ,vegan and gluten free. Using local and organic products as much as possible. Available for pick up between 4-7 Monday December 12th or free delivery on $40 or more. WAIT! THAT’S […]
Winter Baby
Yes a new baby… I’m so excited! No its not mine (ugh baby lust!!) My brothers! Him and his wife were blessed with a healthy ,beautiful baby boy this weekend. Yay! Now onto this weeks soups! -Butternut squash -Miso with vegetables Both organic,vegan and gluten free Ready for pick up between 4-7pm 5$/16oz (delivery on […]
Spring Challenge Day 31
Thirty days hath September, April, June, and November; All the rest have thirty-one, Save February, with twenty-eight days clear, And twenty-nine each leap year. It has been 31 days of miso! I don’t know about you but we all feel like a million bucks! I hope that everyone’s miso recipe repertoire has increased and you […]
Spring Challenge Day 25- Basic Miso Soup
[youtube]http://www.youtube.com/watch?v=Uq9eL0vNeNo[/youtube] Basic Miso Soup 2-Inch piece of dried wakame 2 Dried shiitake mushrooms 5 Cups spring water 1/2 Medium onion, sliced into half moons 1 Inch daikon, thinly sliced 4 Teaspoons barley miso, aged at least 2 years 1 Scallion, thinly sliced for garnish Soak wakame and shiitake mushrooms in 1 cup of the spring […]
Spring Challenge Day 4-Miso Soup With Sauteed Greens
Miso Soup With Sauteed Greens 2-Inch piece wakame, soaked until tender 4 dried shiitake mushrooms, soaked until tender Spring or filtered water 1/2 Yellow onion, cut into thin half-moon slices 1 Carrot, cut into thin oblong slices 2 teaspoons barley miso 3 to 4 leaves kale or collard greens, rinsed well About 1 tbsp extra-virgin […]
Spring Challenge 2011!
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 I have chosen Christina Cooks-Everything You Always Wanted to Know about WholeFoods but were afraid to ask. She is a wonderful chef with a great sense of humor and style. […]
Spring Challenge Day 26- Baked Trout
Baked Trout– by Aveline Kushi (We were so into the fish I forgot to take a picture when it was beautiful) 3 Tbsp barley miso or white miso 2 Tbsp mirin 3 Tbsp kombu stock or spring water 1 Medium-sized trout, about 10 oz Grated daikon Mix the miso, mirin, and kombu stock or spring […]
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 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 13- Dandelion Greens and Tempeh
Dandelion greens and Tempeh-by Aveline Kushi 8 oz tempeh 1-2 Tsp dark sesame oil 1-2 Tsp miso Spring or filtered water 2 Handfuls fresh dandelion greens Cut the tempeh into 1-2 inch long by 1/4 inch thick rectangular shapes. Oil a frying pan and saute the tempeh for 3-4 minutes over low heat. Puree the […]