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 […]
Spring Challenge Day 17- Miso Soup With Dandelion And Bok Choy
Miso Soup With Dandelion And Bok Choy This Lovely recipe is from “The Kind Diet”-by Alicia Silverstone 1/4-1/2 Cup onion, cut into a large dice 1 Whole scallion, roots and all sliced thinly on the diagonal 2″ Piece dried wakame, cut into small pieces with scissors 1 Tsp sesame oil 2″x4″ piece brown rice […]
Want a boost?
Kim chee is a Korean pickled vegetable dish(similar to sauerkraut) . The most common ingredient is cabbage with various spices and brine. Kim chee is rich in vitamins and aids in digestion. It is a delicious condiment and can be added to almost any dish. Kim chee recipe 1 green cabbage, sliced into 1 inch […]
Spring Challenge Day 8- Kasha And Cabbage
Kasha And Cabbage 2 Cups spring water 1 Pinch sea salt 1 Cup roasted buckwheat 2 Tablespoons sesame oil 1 Cup diced onion 2 Cups red cabbage, in large dices 1 Tablespoon umeboshi vinegar 1 Teaspoon caraway seeds 1/2 Cup sauerkraut juice 1/2 Cup chopped parsley Bring water and salt to a boil. Add […]
Whole Foods Supper Club-GREENS!
AN INTERACTIVE COOKING CLASS SERIES WINTER, SPRING, SUMMER, FALL This month is all about Greens!July 21 at 6:30 p.m Tasty whole foods supper club. Fun, interactive cooking classes. After all the washing,sorting, chopping, slicing, sauteing, flipping and frying you get to sit down and enjoy our creations. With humor and guidance we will collectively make […]
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 11 – Boiled Cabbage with Sesame and Umeboshi sauce.
Boiled Cabbage with Sesame Umeboshi sauce -by Aveline Kushi 4 Cups thinly sliced cabbage 2 Cups spring or filtered water 2 Tsp kuzu 1-2 Umeboshi plums 1 Tbsp sesame seeds Boil the cabbage just until it is bright, colourful green, about 2-3 minutes. Drain the cabbage but save the boiling water. Make a sauce with […]
This morning I made a pressed salad to go with lunch. Pressing is a way of marinating vegetables under pressure in order to make them more digestible. Pressed salad is often used in small amounts, or as a condiment. 1 carrot, cut into thin rectangles 1/4 cabbage, shredded 4 red radishes, sliced into thin rounds […]
I guess part of me is still in Tobago. I’ve been cooking Caribbean food, mostly homemade roti, mild curries and rice. I have a few books about Rastafarianism and I was thinking about their diet and the similarities between it and macrobiotics… The Rastafarians believe that they are what they eat. They shun additives, preservatives and processed […]