Spring Challenge 2016 Day 15- PEI Beer
HAVE A BEER! PEI has had a surge in small brewing companies in the last couple of years. Here are some that I have tried. Bar None With lots of flavors to choose from like Sub-Stanchel Amber , Black eye Pa and la vaca loco milk stout! Upstreet This place is actually right up the […]
Spring Challenge Day 4- 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 6- Miso Soup With White Miso And Tofu
Miso Soup With White Miso And Tofu 4 Cups filtered water 1-2 Inch piece of wakame, soaked and diced 1 Medium onion, diced 1/2 Lb tofu, cubed 2-3 Scallions, sliced on a diagonal 11/2 Tbsp white miso, diluted in a little hot broth In a large pot bring water, wakame and onion […]
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 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 22- Black -Eyed Pea Croquettes
Black -Eyed Pea Croquettes 2 Cups black -eyed peas, soaked overnight in spring water 1/2 Teaspoon sea salt 1 Tablespoon shoyu 1 Teaspoon ground cumin 2 Cups safflower oil for frying Dipping Sauce 1/2 Cup barley malt 1-2 Tablespoons organic dijon mustard Chopped parsley or cilantro for garnish Place soaked beans in food processor. Add […]
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. […]