Miso Soup with Wakame and Scallion Greens
MAKES 6 SERVINGS
About corn: At this time of the year, I buy frozen corn. Fresh or frozen, I make sure to buy organic corn because I don’t want to eat GMO (genetically modified organisms) corn. We still don’t know the long -term effects of GMO corn on human but we are now aware of the detrimental impact it has on rats. Scary!
Nori Rolls with Shitake Mushroom and Avocado
MAKE 4 SERVINGS
½ cup shitake mushrooms, finely sliced
Nama Shoyu
4 nori sheets
1 cucumber, finely sliced
1 avocado, sliced
1 tomato, diced
Handful of sunflower sprouts (greens)
Cashew-Ginger Pâté:
2 cups cashews
2 tablespoons fresh ginger, chopped
1 scallions, chopped
1 clove garlic, chopped
2 tablespoons fresh lemon juice
¼ cup water
In a small bowl, marinate the shitake mushroom in a little Nama Shoyu. Meanwhile, put all the ingredients (except water) of the cashew-ginger pâté in the food processor and process until smooth, adding water slowly. To prepare the rolls, spread some pâté and the vegetables on ¼ of the nori sheets and roll them up. Lightly wet the edge of the nori sheets in order to close the rolls. Serve whole or cut into pieces. Serve immediately.
Note: Too much veggies or pâté? No worries. Keep separately in the refrigerator and serve with your salad the next day.
MAKES 6 SERVINGS
Nourishing, Detoxifying in Under 20 Minutes!
½ cup dried wakame
¼ cup white miso
6 cups low sodium vegetable broth (I like Pacific Natural Foods)
1 cup scallion greens, thinly sliced
Cover wakame with warm water to cover by 1 inch and let stand 15 minutes, or until reconstituted. Drain in a sieve. Mix miso and 1/2 cup vegetable broth in a bowl until smooth; put aside. Heat remaining vegetable broth in a saucepan over moderately high heat until hot, then gently stir in reconstituted wakame. Simmer 1 minute and remove from heat. Immediately stir in miso mixture and scallion and serve. Do not boil this soup after miso is added. This soup will keep for several days in refrigerator.
About Miso: Always buy unpasteurized miso for its live food quality. It contains lactobacillus, which supports digestion and assimilation. Prolonged cooking kills this healthy bacteria. The best miso is found in the refrigerated section of the health food store.
Sweet Potato and Hijiki Salad
MAKE 4 SERVINGS
1 small sweet potato, grated in a food processor
1 cup organic corn kernels, thawed if frozen
¼ cup hijiki, soaked in water for 10 minutes
1 red bell pepper, thinly diced
½ yellow bell pepper, thinly diced
4 scallions, thinly sliced, both green and white parts
Lemon Tahini Dressing:
¾ cup water
½ cup raw tahini
¼ cup extra-virgin olive oil
½ cup dried wakame
¼ cup white miso
6 cups low sodium vegetable broth (I like Pacific Natural Foods)
1 cup scallion greens, thinly sliced
Cover wakame with warm water to cover by 1 inch and let stand 15 minutes, or until reconstituted. Drain in a sieve. Mix miso and 1/2 cup vegetable broth in a bowl until smooth; put aside. Heat remaining vegetable broth in a saucepan over moderately high heat until hot, then gently stir in reconstituted wakame. Simmer 1 minute and remove from heat. Immediately stir in miso mixture and scallion and serve. Do not boil this soup after miso is added. This soup will keep for several days in refrigerator.
About Miso: Always buy unpasteurized miso for its live food quality. It contains lactobacillus, which supports digestion and assimilation. Prolonged cooking kills this healthy bacteria. The best miso is found in the refrigerated section of the health food store.
Sweet Potato and Hijiki Salad
MAKE 4 SERVINGS
1 small sweet potato, grated in a food processor
1 cup organic corn kernels, thawed if frozen
¼ cup hijiki, soaked in water for 10 minutes
1 red bell pepper, thinly diced
½ yellow bell pepper, thinly diced
4 scallions, thinly sliced, both green and white parts
Lemon Tahini Dressing:
¾ cup water
½ cup raw tahini
¼ cup extra-virgin olive oil
1 lemon, peeled
1 teaspoon Nama Shoyu
½ jalapeño chile (or just a pinch of cayenne)
2-3 small garlic clove, peeled
To prepare the hijiki, soak for 10 minutes (will expand about 4 times its size) in cold water, rinse and drain. In a large bowl, combine all the salad ingredients. For the dressing, place all the dressing ingredients in a high-speed blender (I use a Vita-Mix). Blend until smooth. Add some dressing to the salad and mix well.
Note: The leftover dressing will keep several days in the refrigerator. The salad also stays fresh for few days in the fridge.
About food processor: Of course, you can grate the sweet potato manually but it will be a lot more work. I just love my food processor. It saves me a lot of time. It is an important piece of equipment for your kitchen. Click here to read about our recommended brand of food processor.
1 teaspoon Nama Shoyu
½ jalapeño chile (or just a pinch of cayenne)
2-3 small garlic clove, peeled
To prepare the hijiki, soak for 10 minutes (will expand about 4 times its size) in cold water, rinse and drain. In a large bowl, combine all the salad ingredients. For the dressing, place all the dressing ingredients in a high-speed blender (I use a Vita-Mix). Blend until smooth. Add some dressing to the salad and mix well.
Note: The leftover dressing will keep several days in the refrigerator. The salad also stays fresh for few days in the fridge.
About food processor: Of course, you can grate the sweet potato manually but it will be a lot more work. I just love my food processor. It saves me a lot of time. It is an important piece of equipment for your kitchen. Click here to read about our recommended brand of food processor.
About corn: At this time of the year, I buy frozen corn. Fresh or frozen, I make sure to buy organic corn because I don’t want to eat GMO (genetically modified organisms) corn. We still don’t know the long -term effects of GMO corn on human but we are now aware of the detrimental impact it has on rats. Scary!
Nori Rolls with Shitake Mushroom and Avocado
MAKE 4 SERVINGS
½ cup shitake mushrooms, finely sliced
Nama Shoyu
4 nori sheets
1 cucumber, finely sliced
1 avocado, sliced
1 tomato, diced
Handful of sunflower sprouts (greens)
Cashew-Ginger Pâté:
2 cups cashews
2 tablespoons fresh ginger, chopped
1 scallions, chopped
1 clove garlic, chopped
2 tablespoons fresh lemon juice
¼ cup water
In a small bowl, marinate the shitake mushroom in a little Nama Shoyu. Meanwhile, put all the ingredients (except water) of the cashew-ginger pâté in the food processor and process until smooth, adding water slowly. To prepare the rolls, spread some pâté and the vegetables on ¼ of the nori sheets and roll them up. Lightly wet the edge of the nori sheets in order to close the rolls. Serve whole or cut into pieces. Serve immediately.
Note: Too much veggies or pâté? No worries. Keep separately in the refrigerator and serve with your salad the next day.
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