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  • Pickled Pink Daikon

    I have been making pickles for a long time. Sometimes with immense success and many times disastrous enough for compost. Being able to pickle is one of the most challenging of all challenges for me in the history of all my kitchen endeavors. I do not give up. So, for those of you hesitating to take the pickle plunge, don't give up because it can be extremely rewarding. Pickling requires fermentation, and fermentation requires many factors, some of which you will have little control over. There are many ways to study fermentation, simply put it is the process of preserving foods in an acid or salt solution. I am going to talk about my experiences with pickling to share with you through my successes and failures. First, you must start by having fresh whole ingredients, preferably organic grown. Wash very well. Then begin to cut as you desire. Make sure that all your utensils are clean, clean. You need superior quality additions, such as sea salt, soy sauce, Ume vinegar or juice, miso, vinegar. Make sure the air quality in your kitchen area is fresh and clean, not stale. Years ago, between 1983 and 1984, I had the supreme honor of working with Sensei Noboru Muramoto. He is the author of Healing Ourselves and Natural Immunity. We processed Sea salt, miso, soy sauce, natto, tempeh and umeboshi with home grown purple shiso. I was always amazed at his hands, everything he touched and made turned to "gold". He explained his hands had years of working with fermented foods, I could only derive that his hands had great power to make the different foods he worked with respond to beyond the intended potential. When we made soy sauce, we first cooked the wheat, then added the koji culture. He would turn the wheat mixture with his hands, the perfume and heat from the big wheat mound was intoxicating. He told me that some people ruined the wheat during fermentation because of the bacteria on their hands. That made a significant impact on me to know how important our hands are in our food preparation. So, hand lotion is not recommended prior to food prep. Also, start with small quantities until you are more comfortable. There are long term pickles and short-term pickles. This recipe is a short-term pickle since it is ready in just a few days. You may add many accompaniments, such ginger, sesame seeds, tasty herbs, shiso greens, etc. Ingredients White daikon about 1 1/2 inches long to the recipe 11/2 Tbsp. Ume vinegar 1/4 cup peeled red pepper skin Preparation Slice daikon-in half down the center long way. Then slice into thin half-moon slivers. Using a Y-paring knife, peel one-half of a red pepper. Mix well 1 Tbsp. Ume with the daikon slices. Mix 1/2 tsp. Ume with pepper skin. Add the pepper skins to the daikon, mix well, so the colorful juice begins to come out, saturating and covering the daikon. Use a plate with a lip so the daikon can lay flat with the pepper skins on top. Put a flat plate or something to cover completely close. Leave out overnight. Next day check to make sure daikon is still saturated. Cover with plastic wrap and put in the refrigerator. After a day or two, the pickles will be ready to eat. This is considered a light pickle and should be kept for about a week in the refrigerator. Hope you enjoy the taste of fresh daikon dressed in pink. I have been using a variety of different pickling techniques for a long time. Sometimes it works out and certainly sometimes it does not. I am forever a student of the art of pickling. There are so many variables to depend on in the process. I find the most important is being able to create the best environment for fermentation to occur. Daikon radish is a perfect candidate to work with. It is a strong root vegetable that can hold up for a long time. Being white in its natural color gives a chance to add beautiful colors to be absorbed. And with Valentine's Day coming up, l found pink to be perfect. I hope you will try and enjoy it!

  • How to Make Organic Granola

    INGREDIENTS Three cups of oat flakes 1 tsp. Sea salt ⅓ cup flax seeds ⅔ cup chopped walnuts One cup chopped almonds ⅓ cup sunflower avocado oil ¼ + cup maple or rice syrup ¾ cup dried apricots diced ½ tsp. Vanilla ¼ tsp. Almond extract 1 tsp. Cinnamon One cup of raisins PREPARATION Preheat oven to 250 degrees. Add the first five ingredients into a roasting pan. Allow baking for about an hour, stirring occasionally so the sides don’t overcook. Add the oil, sweetener, spice, and extracts. Stir the mixture well so it is completely coated. Allow baking until the mixture gets crispier (approximately 40 minutes). Add the dried fruit after taking it out of the oven. Allow it to thoroughly cool. Stores well in a closed jar or freezer bag in the refrigerator. This can keep for a long time. My rooster the late"Mr. Roo" loved my granola.

  • Roasted Whole Onions

    45 minutes from start to finish. Thank you Mary! –Jane Williams Onions are delicious, and once roasted they turn sweet and tasty! Wash whole onions with skins. Roast at 350 degrees for aproximately 45 minutes. Once cooled enought to touch, cut open and use in many dishes for the wonderful deep roasted onion flavor.

  • Apple Sauce

    Ingredients 8 Apples 3/4 cup water or apple juice (for a sweeter taste) Pinch sea salt Cinnamon to taste Preparation Peel the apples, slice off the inner core, and remove the seeds. You can cook these cores in a separate pot with water and get the juice from them, otherwise, cut them small and give them to the squirrels or rabbits. Cook the apples, salt, and liquid in a large enough saucepan to allow for bubbling over. Bring to a boil, lower the flame to a medium. You can cover it or semi cover it so it does not boil over. Once the apples are tender, turn them off. Now you want to either mash them with a potato masher or mill them through a filter. I use a stainless-steel Foley Food Mill or any kind if it is stainless steel to prevent rust. Next, store the sauce in a tight-fitting glass container. It should stay for at least a week in the fridge. The sauce is sweet enough without adding an extra sweetener, your choice. Great for kids and crispy potato pancakes.

  • Sauerkraut

    The Ultimate Sauerkraut Sauerkraut is the ultimate pro-biotic! Add a daily tablespoon into your diet for increased gut health Sauerkraut prep time is approximately one hour. This recipe serves between 15-20 people. Ingredients The standard proportion for cabbage to salt: 5 lbs. cabbage and other crisp vegetables to 3 Tbsp. sea salt or Himalayan salt Brine - 1 qt water to 1 ½ Tbsp. Sea salt Math can be confusing since most of us don’t make 5 lbs. at a time. I made 2 ½ lbs. Cabbage to keep it simple, with 1 ½ Tbsp. sea salt It is essential to use a digital scale to weigh the vegetables to know the correct amount of salt. A salinity ratio of 1.5% to 2.5% ensures a safe and delicious fermentation. Step 1: Shred the cabbage thinly and evenly. Put in a non-metal, food-grade container. Add the sea salt and mix lightly with clean hands. Set aside for 20 to 30 minutes. Step 2: Begin to “massage” cabbage and sea salt with clean, well-rinsed hands, with no soap residue. Continue to rub cabbage mixture until a good amount of liquid is released, about 10 minutes.

  • Roasted Red Peppers

    Ingredients Three -4 Red peppers washed 1 tbsp. chopped garlic 1 tsp. Sea salt ¾ cup extra virgin olive oil Preparation Place whole peppers in a baking dish, broil for 20 minutes on low broil. Turn each side so all sides are charred. Take them out and place a lid on them, so they can steam while cooling. Once cooled, remove the black skins, discard. Using a mesh strainer over a bowl helps to preserve the juice while working. To separate the seeds, use a finger water bowl and a wet paper towel to get the kernels off your hands and the peppers. Don't rinse the peppers under running water; you'll lose the delicate flavor! Once seeds and skins are separated, cut peppers into slivers Add the strained juices and the rest of the ingredients. Mix well. Allow the peppers to marinate at least an hour before serving. They should keep for at least two weeks in the refrigerator, best to store in a glass type container. Take out of the fridge a little ahead to soften the oil. Adjust garlic and salt to your taste.

  • Fresh Corn Tortillas

    INGREDIENTS 3 Ears of organic corn or frozen corn Two cups of whole wheat flour 1/2 tsp sea salt Fifteen scallions (white part only) 1/3 cup miso (Mugi) 2-3 Tbsp. water 4 Tbsp. Toasted sesame oil METHOD Take off corn husks, then scrape off kernels with a knife, then scrape the blade up the side of corn getting the juice off the cob. Grind the kernels in a Suribachi or blender. Add flour and 1/2 tsp. sea salt, mix and knead into a stiff dough of earlobe consistency. Roll into one-fourth inch thick, 4" diameter tortillas. Heat frying pan, add sesame oil and fry tortillas over a medium flame until each side is golden brown. Keep warm in a covered dish in the oven. Cut white scallions 2" long into matchsticks and soak in icy water until scallions are cold and crispy. Drain off the water. Heat a pan on low heat, add 4 Tbsp. sesame oil and miso, sauté until a fragrant smell is given off. Add water to soften. Around the edge of a big plate arrange the tortillas and put scallions in the center. Serve miso to each person in small bowls. Each person should put one tortilla on their plate, add scallions and miso, and roll it up. These are good in the summer or also served with the Pinto Bean Recipe. Suggested garnishes (choose a few): Chopped fresh cilantro, spicy sauce or Salsa or Pico de Gallo, strips of avocado or Guacamole.

  • Apple Pie Filling

    Ingredients 3 lbs. Organic apples One cup of apple juice 1 Tbsp Kuzu starch + 1 Tbsp water 1 Tbsp maple syrup ½ tsp oil (simple taste) Pinch sea salt 1 tsp cinnamon Preparation Peel and slice apples thin half-moons. Add a little lemon juice to the apples to keep from discoloring. Add the apple juice, salt, and apples to large stainless steel sauté pan, giving the apples more room to cook evenly. Bring to a boil, lower the heat, simmer until almost tender, not soft. Mix the kudzu and water thoroughly so no lumps. Stir in the kudzu mixture, salt, and syrup. Set aside to use in your pie shell of choice. Before baking, sprinkle the cinnamon on top. PIE CRUST

  • Perfect BBQ Sauce

    PREPARATION ⅔ cup diced onion 4 cloves garlic chopped ¼ cup chopped parsley 1 Tsp. Olive oil (XV) ¾ Cup water 3 Tbsp. mustard ⅓ Cup maple syrup ⅓ Cup vinegar 2 Tbsp. soy sauce 1 Cup tomato sauce or comparable puree 4 Tbsp. Allspice 1 tsp. Sea salt, Hot spice (optional) PREPARATION Sauté onion in oil, add salt, simmer for a few minutes. Add garlic, then add all the ingredients except parsley and soy sauce. Bring to a near boil, and simmer for about 30 minutes. Add parsley and soy sauce. Allow to cool, store in the refrigerator in an airtight glass container. Keeps for at least a week.

  • Original Vanilla Sauce

    Ingredients Two cups of Soy Milk (Eden Soy Original for best taste) 1/4 cup maple or rice syrup Un bromated white flour Water for mixing flour One tsp Vanilla A pinch of sea salt Ingredients Sift the flour. Bring milk and salt in a saucepan to a near boil. Lower the flame to a simmer. Mix the water and flour to a liquid starch with no lumps. While stirring with a whisk, pour in the flour mixture. Allow simmering for at least five minutes, making sure the flour is now fully cooked. Add vanilla and syrup. Cover to keep from an unwanted skin layer developing on top. It is served warmly over many desserts as a sauce. It can also become chilled as a pudding or in layers such as Tiramisu. Pineapple Upside Down Cake with Vanilla Sauce

  • French Lentil Soup

    Ingredients Two cups dry French Lentils Four cups of water to start Add more water to cooking 1 tsp sea salt 1-2 Whole Bay Leaves One inch piece of Kombu ½ tsp Soy Sauce Preparation Wash lentils in a bowl, using your hands to rinse over with running water. After washing, keep the last rinse of water and beans in the bowl. Lift the beans into a 2- quart saucepan, ensuring no stones or grit get into the pot. Add four cups of water. Soak the beans for about two hours or overnight. Lentils don’t require prolonged soaking. When ready to cook, add the Kombu. Bring to a boil, remove any foam on the top with a stainless-steel flat strainer. Add water as needed as the level on top lowers to the top level of the lentils. Lower the flame, and simmer until lentils are soft. Once soft, add sea salt, cook for an additional twenty -30 minutes. Add soy sauce at the end for seasoning. When cool, the beans will thicken due to the starch in them. Add water and seasoning to desired bean or soup consistency.

  • Whole Grains, Brown Rice

    Organic Ohsawa Brown Rice in Stages Clockwise: Growing Awn New Rice Seedlings Raw Brown Rice Cooked Brown Rice Whole foods make us more whole. That is a simple truth. What is a whole food? Ask yourself. My early days were in the '50s, a very different world than today. We never locked our doors, we left our keys in the car in the driveway, we have an amazing amount of trust, not even a question. For me, the turning point was when JFK was shot. Shock happened, disbelief, and our world of naivety ended. My mother, birthing of eight, was very innocent and naive. She was a good cook as was her own mother, a story down the road. They both cooked and baked all homemade, using fresh ingredients, wonderful classic time-consuming creations. I asked her one day after I was more aware of the origins of foods, "where does flour come from?". She did not know. She had been using white flour in all her cooking and never thought about it. It was the times. If we go into the history of how the food industry has changed our mentality and relationship to our basic foods, we would see how we have been misled by their influence through advertising and salesmanship. They were not proponents for our wellbeing and now more than ever we should be extra vigilant about what is in our food supply. When I began cooking brown rice I was instructed to use a pressure cooker. As time has gone on for many years, I now alternate and often boil the rice in a stainless steel pot or a clay pot. When I would cook for many people I would use a pressure cooker, but when cooking just a smaller amount, I would not pressure cook. If one looks at a whole grain one will see a complete seed, ready to grow into a plant. IT IS ALIVE! How wonderful to be able to have this available to us from the living life and energy from the sun and moon, from which it grew, to transfuse into our bodies. How to cook whole grain brown rice: 2 cups brown rice 3 cups water pinch sea salt per cup rice so 2 pinches Rinse the rice gently in a pot of cold water, using your hand, wash the rice rubbing the grain, pouring off the cloudy water, rinse until clear. Soak the rice in water for about 6 to 8 hours or overnight. To pressure cook or boil, start with no lid. Bring the rice to a boil, allow the broth to form a foamy cloud, using a stainless steel flat strainer skim off the foam. Add salt and the lid. Bring to pressure or boil, lower the flame to a little above a simmer, if too low the pressure will drop. Use a flame tamer or diffuser under the pot, start your time. Approximately 45 min. to an hour depending on the time of year and the quantity of rice. Rice is harvested in the fall, so it will have more moisture than later as it has had time to dry out. You can adjust water volume accordingly. Less water for new rice, more for drier rice. RECIPE / Guidelines Brown rice is very sensitive. There is no set recipe only guidelines and practice. No matter how many times I have made brown rice, it can be unpredictable. It has more to do with how we treat it. I can remember being told to have high thoughts when washing it, never be in a disagreeable mood when cooking in general. I have found that brown rice is especially receptive to one's humor and disposition during preparation. It seems that it was easier to cook for many people versus one or two. For brown rice I recommend working with at least 2 cups of brown rice, it just cooks better. For every cup of rice, the standard would be 1 1/2 cups of water. Depending on the volume and time of year, you can adjust more or less liquid. When pressure cooking and done, turn the flame off, allow the pressure to come down. Uncover immediately, and using a moistened wooden rice paddle, begin to turn the rice from the bottom to the top, working from the sides to the center. Use the side of the paddle to gently part the rice, allowing air to circulate. This applies to boiled rice also. It is important to take the rice out as soon as the lid comes off, otherwise, the taste is very different and not in a good way. It has to do with oxygenating the grain. If the bottom has a layer of golden brown rice try to lift it up and leave it on the side of the bowl. This rice is called bottom rice, it is stronger than the rest, usually meant for men or strong members. If it sticks too much on the bottom, just add good water and soak it until it loosens. It will make good morning porridge. Traditionally, the rice was put in a wooden bowl made just for rice and covered with a sushi mat or dampened towel. Hangiri Wooden Rice Bowl Sushi Mat and Paddles

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