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’s been 31 days. Thank you Jessica Porter for helping to feed my family and challenging me with new, fun, whole foods , macrobiotic recipes. I hope that everyone’s recipe repertoire has increased […]
Spring Challenge Day 29- Red Radish Pickles
Red Radish Pickles 6 Red radishes, washed and thinly sliced 1/2 Cup umeboshi vinegar 1 Cup spring water Place the radish slices in a pyrex cup or mason jar. Pout the liquid over them (no matter the amount, this brine ratio is 1 part vinegar to 2 parts water). Cover the container with gauze […]
Spring Challenge Day 28- Noodles in Broth
Noodles In Broth -Also Ingrids 11th Birthday! I told Ingrid I would make anything she wanted for her birthday supper. She requested her favorite “Noodles in Broth” ! 1 8-Ounce package udon or soba noodles A 3-inch strip kombu 2 Dried shiitake mushrooms, soaked in 1 cup water for 15 minutes, destemmed, and sliced […]
Spring Challenge Day 26- Corn Chowdah
Corn Chowdah 6 ears of corn 1 2-inch strip kombu 6-8 cups spring water 1 Teaspoon corn oil 1 Large onion, diced 1 Leek, thinly sliced 2 Medium carrots, diced 1/2 Cup cornmeal 1-2 Tablespoons white miso or sea salt to taste Fresh chopped dill or basil for garnish Slice corn off cob with a […]
Spring Challenge Day 24- Arame Tofu Dumplings
Arame Tofu Dumplings 1 Block tofu, pressed for 10 minutes 1 Inch piece ginger, peeled and grated 1/2 Cup soaked arame 2 Tablespoons umeboshi vinegar 2 Tablespoons shoyu 1 Tablespoon mirin 2 Scallions, finely chopped Dumpling wrappers (available in most health food stores-try to get the ones without eggs) Sesame or safflower oil for frying […]
Spring Challenge Day 23- Scrambled Tofu
Scrambled Tofu 2 Tablespoons extra-virgin olive oil 1 Medium red onion, diced 1/2 Teaspoon umeboshi vinegar 1 3-inch peice burdock, sliced into matchsticks 1 Medium carrot, sliced into matchsticks 6-8 fresh buttom mushrooms, sliced 1 Pound firm or extra-firm tofu 1-2 Tablespoons of shoyu Kernels from 1 ear corn 1 Teaspoon curry or chile powder […]
Spring Challenge Day 20- Mock Greek Salad
Mock Greek Salad 4 Ounces firm tofu 2 Tablespoons umeboshi vinegar 4 Cups (chopped into 1/2-1 inch pieces) Nappa cabbage 1/2 medium cucumber, sliced into 1/4 inch thick half moons 1/4 Red onion, sliced into thin half moons 8 Kalamata olives, sliced lengthwise into quarters Crumble tofu and mix with 1 tablespoon of the vinegar. […]
Spring Challenge Day 19- Teaser Caeser
Teaser Caeser Croutons 3-4 Slices whole wheat sourdough bread, sliced into cubes(about 11/2 cups) Olive oil 1/2 Teaspoon dried rosemary 1/2 Teaspoon dried marjoram 1/2 Teaspoon garlic powder 1/2 Teaspoon sea salt Preheat oven to 325′ F Lightly coat bread slices with olive oil. In a small bowl, mix remaining crouton ingredients. Add bread;toss to […]
Spring Challenge Day 18- Kinpira
Kinpira 1-2 Tablespoons of toasted sesame oil 1 Medium burdock root, cut into fine matchsticks 2 Medium carrots, cut into fine matchsticks 1 Pinch sea salt 2 Tablespoons spring water Shoyu Ginger juice Heat oil in a heavy skillet that has a lid. Saute burdock first, stirring constantly for about 3 minutes. Add the carrots […]
Spring Challenge Day 17- Nishime Vegetables
Nishime Vegetables 1-Inch piece dried kombu 1 Medium onion, cut into wedges 6 Inches diakon, cut into thick rounds 3 Medium parsnips, cut into thick diagonal slices 2 Medium caroots, cut into 2 inch “logs” Spring water 1/2 Teaspoon shoyu In a heavy pot with a heavy lid(preferably enameled cast iron)place the dried kombu. Add […]