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Friday, March 25, 2011

Miso Soup - Healing and Delicious!

Miso Soup has so many health supportive qualities to it – it’s absolutely incredible!  You can eat this for breakfast, lunch or dinner…your body will be thankful for it any time of the day.  It is very alkalizing to the blood, supports the immune system and helps calm the central nervous system or ease anxiety.  

When I make miso soup I usually make it in big batches – all of my friends and family join me for a bowl (or two) – so the portions below are a little larger than I would usually give for a recipe.  But after you make it and taste it, I think you will find that a bigger batch is right up your alley!

This recipe is quick and easy and worth every minute you put into making it!  Remember – cook with positive thoughts, love, good energy and the best of intentions and your body will benefit from it J

Miso Soup
(makes about 12 servings)

1 pack buckwheat or soba noodles (optional)
7 shiitake mushrooms, sliced
2 cups finely chopped wakame
1 onion, thinly sliced
3 carrots cut into matchsticks
1 gallon dashi soup stock (or water)
3 tablespoons white miso (or to taste)
1 block firm tofu, cubed
1 tablespoon ginger juice from fresh ginger
1/2 cup chopped scallions (on bias)


Cook buckwheat noodles separately and run under cold water to stop the cooking process.

Prepare the mushrooms, wakame, onion and carrots and place them in a soup pot with 1 gallon of water.  Bring to a boil.  Reduce the heat, cover, and simmer for about 15 minutes.

Place the miso in a small bowl and add 1 cup of the broth from the vegetables.  Stir the miso and the broth until the mixture is a smooth paste.  Add the miso and tofu to the pot.

Great the ginger, squeeze the ginger pulp with the palm of your hand to extract juice (discard pulp).  Add the juice to the pot.  Stir and simmer for 5 minutes. 

Put a handful of noodles in a bowl and pour the soup over them (the soup will heat the noodles).  Serve garnished with scallions.

Friday, March 18, 2011

Quinoa: Nutritional Info & Recipe (Curried Quinoa)

Quinoa is high in protein, but the protein it supplies is a complete protein, meaning that it includes all nine essential amino acids.  It is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorus. 

Quinoa is a high-fiber food with five grams of fiber per cup.  Its carbohydrates are slow releasing which means that it satisfies your hunger for longer and it is gluten-free and safe for those with gluten intolerance, people on a celiac diet, and for autistic children.

And now the fun's the recipe!!!  Enjoy!!!  :)

Curried Quinoa Recipe
(makes about 5 servings)


1 cup Quinoa
1½ tablespoon extra virgin olive oil
½ onion (diced)
1 garlic clove (minced)
1 teaspoon grated fresh ginger root
½ fresh green chile (finely chopped) - optional
1 heaping teaspoon turmeric
1 heaping teaspoon ground coriander
¼ teaspoon ground cinnamon
1 cup water (or vegetable stock)
3/4 cup of coconut milk
½ cup fresh or frozen peas
Salt to taste


Using a fine mesh strainer or coffee filter, rinse quinoa with cold water.  Place the oil, diced onions and garlic in a heavy saucepan and sauté on medium high heat for four to five minutes.  Add the ginger root, chile, and quinoa. Cook for one minute stirring constantly.  Stir in the turmeric, coriander, cinnamon, and salt. Cook for one minute stirring constantly.

Add the water and coconut milk and bring it to a boil. Cover, reduce heat, and simmer for 15-25 minutes (coconut milk takes a little longer to absorb into the quinoa than water or vegetable stock).  Stir in peas, cover and cook for four or five minutes or until peas are tender.  Fluff with a fork before serving.

Monday, March 14, 2011

Black Bean Hummus

This recipe is so easy - it takes just minutes to put together!  The health benefits from the black beans, the tamari and umeboshi are beyond!  PLUS tahini is a delicious addition to just about any recipe.  I hope you enjoy it as much as I do :)


2 cups no-salt-added cooked black beans, drained and rinsed
2 cloves garlic, roughly chopped
1/4 cup tahini
1 teaspoon ground cumin
1 teaspoon paprika
2 tablespoons water
2 teaspoons reduced-sodium tamari
1 teaspoon umeboshi vinegar or 2 teaspoons lemon juice (or to taste)
1/4 cup finely chopped fresh chives
1/2 cup chopped fresh cilantro


Combine black beans, garlic, tahini, cumin, water, tamari, vinegar and chives in a food processor.  Pulse until smooth and all ingredients are combined.  Transfer to a serving bowl, fold in cilantro and serve.

You can serve the hummus with chips, pita, fruit or veggies.  You can also use it as a spread for a sandwich or a quesadilla (YUM!!!). 

The start of the beginning...

So...this is my first blog post.  The first day of the rest of my life?  I can't wait!!!

In the next few weeks I will post delicous seasonal recipes and health tips to help make your life a little better...healthier...happier. 

Thank you for your patience while my site in "under construction" - please check in next week.