Miso Soup

This soup is quick to make and will warm you up on a cold day. The Veggie Additions are suggestions, feel free to add any that appeal to you.

Miso Soup

Yield:  one cup

Broth:

1 Tbsp Organic Miso

1/2 Tbsp Raw Sesame Tahini

1 Tbsp fresh Organic ginger

1 cup hot water 

• In a blender, blend together broth ingredients until smooth and creamy
• I use a Tribest personal blender

 

Veggie Additions:

Carrot, freshly grated

Sunflower sprouts, Pea shoots, or fresh sprouts, chopped

1 Tbsp Dried Wakame seaweed

Snow peas, chopped

1 Tbsp green onion, chopped
1 Tbsp shitake mushrooms, chopped and marinated in Tamari

• Place veggies in a bowl
• Pour broth into bowl over the veggies
• Top with marinated mushrooms and garnish with unhulled sesame seeds

Raw Nori Snacks

Soaking will enhance the nutrition, the taste, and the texture of the sunflower seeds. And although it takes extra time to make these because they need to be dehydrated, be prepared for snack attacks by tripling the recipe and making large batches!

 

Nori Snacks

Yield:  2 cups pate

1 cup dry sunflower seeds, soaked 6-10 hours = 2 cups sunflower seeds

2 Tbsp lemon juice

3 Tbsp raisins

2 large cloves garlic

1 tsp sea salt

1 cup carrot, chopped

1/2 tsp red pepper flakes

1/2 tsp turmeric

Ginger, grated

1/2 tsp Miso (optional)

 

6 RAW Nori sheets, 7-1/2 x 8" each

 

• In a food processor, process all together (except the Nori sheets) into a thick pate
• Place 1/3 of the pate atop each of three Nori sheets (shiny side down)
• Spread pate about 1/2 cm thick out to the edges of the three Nori sheets
• Place three Nori sheets on top of the pate covered Nori and press down lightly, forming a sandwich
• Place Nori sandwiches on dehydrator mesh sheets for 3 hours at 105 degrees
• Flip over placing dry side down, and continue drying another 12 hours or so until crispy
• Use scissors to cut the sheets into slices
• Store in a sealed glass jar - do not store in fridge as it will add moisture

Raw Orange Tahini Dressing

This is one of my EZ dressings that is a staple in my kitchen. I like it served with mixed greens, orange slices, and a sprinkling of unhulled sesame seeds.

Raw Orange Tahini Dressing

Yield:  one cup

2 Tbsp Tahini, raw Sesame

1 orange, peeled and seeded

2 Tbsp Apple Cider vinegar, raw unfiltered

1 Tbsp Olive Oil, organic extra virgin

1 tsp Tamari, organic gluten-free

2 Tbsp water

pinch of Himalayan salt

 

• In a blender, blend together all ingredients until smooth and creamy
• If dressing is too thick, simply add water

 

Raw Beet Kvass

Making fermented food is exciting for me, and I am always exploring the world of fermentation as a way to preserve food, make it more digestible, and increase nutritional content. My second batch of Beet Kvass turned out much better than the first (deeper colour and more flavour) because it was left to ferment on the counter for a longer period of time - about ten days!

Beet Kvass is a lactic acid ferment, that is said to be a super tonic due to its fermented qualities thanks to the general health and purifying qualities of the beets themselves. This is an easy and inexpensive recipe to introduce you to fermentation. 

Beet Kvass
2 large beets, peeled and chopped
6-8 cups filtered water
2 tsp Himalayan salt
1/4 cup whey (optional)

• Peel the beets, cut into large chunks and place the beet pieces into a half-gallon jar
• Cover with water, add Himalayan salt, (whey if using), and stir really well to dissolve the salt
• Cover tightly with lid and allow to ferment on the counter for 7 to 10 days, depending on the temperature (mine first batch took three days, but was a lighter colour)
• Leaving 1/2 cup of liquid and beets in the jar, pour the rest of the liquid into a sealable glass bottle, which is stored in the fridge. This is the Kvass which you can drink in small amounts daily (2-3 ounces).
• To make a second batch - to the beet pieces and liquid remaining in the jar, add enough fresh water to fill the jar and more salt
• Stir this new batch vigorously, seal, and culture again - this time it may take a few days longer
• Once your second batch is done, throw the beets in the compost, and start a new batch from scratch with fresh beets
• One large jar gave me 1-1/3 jars (946 ml jar size)
• To give your Kvass more depth of flavour, reduce the salty taste, and increase the healing benefits, let the Kvass age in your refrigerator (after it is done fermenting on the counter) for three weeks or more.