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  • Raspberry/Blueberry Sauce

    Raspberry Blueberry Sauce Ingredients Two cups of juice or water 1/2 cup of raspberries (fresh or frozen) 1/4 cup blueberries 1 Tbsp. sweetener (maple or rice syrup) Pinch sea salt 1 1/2 Tbsp. kudzu starch or Un bromated flour mix smooth with 2 Tbsp. water Preparation Mix juice and berries and bring to a quick boil. Stir the starch slurry into the cooking juice, Lower the flame. Simmer for about five minutes. The sauce will keep several days in the refrigerator.

  • Rice Pudding

    Ingredients Three cups of cooked long-grain rice Two cups of soy or almond milk ¼ cup sweetener (maple) One cup of raisins 1 3-inch stick cinnamon 1 tsp vanilla ½ tsp nutmeg 1 tsp cinnamon ¼ tsp sea salt Preparation Cook all ingredients on a low flame for about 45 minutes until the raisins are plump and the pudding creamy. Allow it to cool and keep in a glass container with a lid in the fridge, warm-up or serve cold depending on the season. Pour a little plant milk on top with a sprinkle of cinnamon. Another way to cook rice pudding would be to cook the raisins covered in water until softened. Mix all the ingredients with the raisins in a baking dish, cover with foil and bake for 45 minutes to an hour at 350 degrees.

  • Salsa with Avocado & Black Beans

    Easy Salsa with fresh veggies, black beans, and avocado. This is just one version of so many ways to make sassy salsa. So easy to do and so worth it for the freshness of taste and liveliness of the newly cut vegetables. Here's a way to get it right every time! I once entered a Best Chili Contest in Ocean City, New Jersey held at the Flanders Hotel. There were so many entrants, yet I was the only one labeling mine as "Chili Non-Con Carne with Homemade Salsa". To my huge surprise, I won first prize! I was so excited. One of the judges told me, it was my salsa that really won them over. Here is just one of many types of salsas you can play with. I hope you enjoy it. Ingredients One tomato chopped into small chunks One half red pepper chopped into small cubes One half yellow pepper chopped into small cubes One half orange pepper chopped into small cubes 1 tsp. sea salt One cup chopped red onion mixed with 1/4 tsp. sea salt 2 Tbsp. minced garlic Juice of two limes and one lemon 2 Tbsp. cumin 1 to 2 Tbsp. chili powder for taste Four Tbsp. fresh cilantro chopped Avocado sliced tiny pieces 1/4 cup cooked & seasoned black beans (recipe below) Green onions, chopped parsley (optional garnish) Let’s Get Started Mix red onion and sea salt together, to let the onion sweat out excess liquid. Set it aside. Cut all the vegetables into the same size. Mix all the vegetables together, except onions. Squeeze out any juice from the onions, add to the salsa. Add the beans, spices, citrus juice, and cilantro. Surround the top with avocado chunks. Add garnishes. This salsa is great as a dip with chips and as a topping for tacos, fajitas, burritos, and enchiladas. It will keep covered in the fridge for two days without the avocado.

  • Grammy's Cucumber Salad

    INGREDIENTS 3 Persian cucumbers sliced thin rounds One small onion thin half-moon (preferably red) 1/2 tsp. sea salt 1 - 2 Tbsp. rice vinegar 1 Tbsp. maple or rice syrup PREPARATION Mix well most of the salt with the cucumbers, set aside. Mix the rest of the salt with the onions separately. Allow the cucumbers to sweat for about an hour. Squeeze out the excess liquid from both the vegetables, put them both in another bowl together, add the vinegar and syrup, toss together lightly. Variations: add toasted sesame seeds, tahini, mirin. Keep best for 2 days. Refrigerate.

  • Watercress Nori Rolls

    1 Bunch of watercress ¼ tsp. Sea salt 2 Sheets nori (sea vegetable) Sushi mat Wash the watercress. Toast nori lightly, waving back and forth over a flame. Bring a pot of salted water to a boil. Drop one-half watercress into the water, boil for a one-half minute. Repeat the rest of the watercress. Drain the greens, gently squeeze excess moisture out. Lay on a towel to absorb more residual moisture. Place a nori sheet on a sushi mat. Lay a roll of watercress across the length of the nori and the bottom of on the edge. Use the mat as a guide and roll the nori up over the watercress, nice and tight, until the last edge of the nori. Squeeze the mat tight, set aside to set. With a sharp knife, start to cut from the center of the roll. Measure each cut roll next to the last one to keep size even. Place them on a pretty plate, serve freshly made.

  • Corn Crepes with Raspberry/ Blueberry Sauce

    Ingredients 1 cup of cornmeal/flour 1 cup pastry flour or white 1/2 tsp. sea salt 1 Tbsp. arrowroot flour 1/4 tsp. vanilla (optional) 2 cups of plant milk 1 - 2 Tbsp. oil Preparation Mix all ingredients with a whisk until smooth. Oil a crepe pan or cast-iron round griddle, and warm up on the medium-low flame. Using a soup ladle or cup, pour in the batter with one hand to the top of the pan, tilt the pan down so the batter slides making a thin circle. When the batter is starting to become dry on top, carefully turn it over. Cook approximately 3 minutes on each side. Raspberry Blueberry Sauce Two cups of juice or water 1/2 cup of raspberries (fresh or frozen) 1/4 cup blueberries 1 Tbsp. sweetener (maple or rice syrup) pinch sea salt 1 1/2 Tbsp. kudzu starch or Un bromated flour mix smooth with 2 Tbsp. water Mix juice and berries bring to a quick boil.

  • Baked Yams (Sweet Potatoes)

    Ingredients 6 Yams or sweets ¾ cup water 1 tsp sea salt 1 Tbsp maple syrup 1 tsp toasted sesame oil 1 tsp cinnamon 1 Tbsp kudzu or starch plus 2 Tbsp water or apple juice Preparation Preheat oven to 350 degrees. Peel and slice potatoes into 1-inch chunks Mix the first six ingredients in a baking dish, so the mixture fits together next to each other in one layer. Bake until tender, gently mixing a little during baking. Time: approximately 45 minutes. Mix kudzu with water to make a liquid starch. Add the kudzu mixture after 30 minutes of baking, gently folding it into the dish. Bake until tender. You can lightly broil this dish right before serving. Also, any root vegetable can be added or substituted with yams.

  • Spring Miso Soup

    INGREDIENTS 2-3 cups water and one square inch Kombu Sea Kelp soaked 1 /4 small onion sliced thin One-third block of tofu diced small A few tiny strips of Wakame Sea Veg thinly sliced One green onion scallion - white part thinly diced - 2-3 white mushrooms thinly sliced 1 1/2 - 2 Tbsp. white miso Top of green scallion sliced thinly save for garnish Preparation Bring the water and kombu to a slow boil, remove kombu, set aside for later use. Add onions, allow to become transparent, add tofu, when tofu floats to the top, add wakame and mushrooms. Ladle some broth into a cup with the miso to soften, lower the flame to a simmer, add the melted miso. Do not boil miso, since miso is a live food, boiling will kill the microorganisms contained in the life of the miso. When the broth begins to move in a waving motion, 3 to 5 minutes turn it off and serve with the fresh scallions on top. This soup does not take long to make. It will keep in the fridge if leftover, but best served right away.

  • Corn Tortillas

    INGREDIENTS 1 cup cornmeal ½ cup Hasa Harina ¾ cup organic fresh or frozen Corn 1 Tbsp. arrowroot powder ½ tsp. Sea salt 1 cup plant milk 6 Tbsp. toasted sesame/olive oil PREPARATION Grind the corn in a blender. Mix all the top ingredients together and knead to make a stiff dough. If you have a cast iron tortilla maker, warm it up to medium heat, spread oil on it, place a golf ball size on the plate and push the arm down to flatten. Leave on the heat for about 4 minutes. Otherwise, you have to roll it out and use a seasoned cast-iron skillet for best results.

  • Barley Miso Soup

    Soup is a big subject. Everyone loves soup. It can be a start to a meal or just a banquet depending on its contents. It would be good to enjoy soup every day, somehow. Barley Miso Soup White Miso Soup Kombu Dashi is an excellent base broth to use in place of water for extra flavor and nutrition. (Kombu is a sea plant) Sesame Seeds and Gomasio An essential seed is the sesame seed. It has so much value in the tiniest little package. It is also a way to introduce sea salt to your metabolism by making sesame salt, a.k.a. Gomasio in Japanese. This process makes the salt cooked. It is easier to metabolize salt with the oil from crushed sesame seeds. Gomashio with spoon Raw and Toasted Sesame Seeds Suribachi Bowl and Suri Koji Cast Iron Skillet Wooden Spoon Stainless Steel Strainer Grinding Mortar and Pestle There are many recipes to make sesame salt/Gomasio. It very much depends on the volume of salt you wish to use. It all goes by a ratio of salt to sesame seeds, one part salt to however parts of sesame seed. Recipe: 1 Tbsp. sea salt 12 to 20 Tbsp. whole organic sesame seeds (unhulled) One part sea salt to eighteen parts sesame seeds (recommended) Wash the seeds in a bowl, and swirl around with your hand. Please put them in a fine-mesh strainer to drain for about 20 minutes. Warm up a cast iron pan for about 5 min. Then add salt. Toast on medium, stirring continuously. Use a wooden spoon until it starts to change to a light grey color. Transfer salt to a grinding bowl, such as a Suribachi, a Japanese grinding bowl. Place the bowl on your lap or a stabilizing surface with a towel under the bowl so it does not slide. Hold the grinder with one hand in the center of the pestle. Rest the palm of your other hand on the top of the pestle using no pressure. Begin to grind in a counterclockwise circular motion until the salt is softly ground. Toast the drained sesame seeds carefully over medium to high heat, continually stirring with a wooden spoon in one direction. Use a potholder and hold on to the pan; give it a shake to keep the seeds uniformly cooking. They should begin to pop like popcorn and adjust the flame to low, so they do not burn. The trick is to keep them moving. Once the seeds stop popping, turn the flame off. Use the pan's heat and keep stirring. It is a quick window to catch them when they are done or overdone. Practice is key. You can taste or place them between your thumb and baby finger; they easily pop for doneness. Have a bowl ready to pour them in and allow it to cool. Store in a covered jar. Tempeh A nutritious soybean by-product made. At Mary's Restaurant in Philadelphia, we always had tempeh on the menu at my restaurant. We were from 1988 to 1997. The preparation I found to work best as a base for keeping tempeh for several days and readily used in many recipes was as follows. We would deep fry the tempeh in superior quality organic oil, drain, rinse, and low boil in water for 20 minutes, lower to a simmer, add soy sauce and cook for another 30 to 45 minutes. This preparation allowed the tempeh to hold for several days in the refrigerator. We had to prepare tempeh this way every few days since it was so popular. Our Sunday brunch was bustling, and we would serve tempeh bacon made fresh. We had a spinach salad on the menu with tempeh bacon, a big seller. Spinach Salad at Mary's Restaurant Freshly washed spinach, grated carrot, toasted sesame seeds, homemade bread croutons, tofu cubes, slivered red onions, sliced tempeh bacon, scallion garnish. Tempeh Bacon Slice tempeh prepared tempeh into thin slices and line them in a row on a baking sheet. Mix soy sauce, maple, or rice syrup, toasted sesame oil, and water. Cover tempeh with marinade. Broil on medium until the first side is golden brown; turn over and broil again until crispy.

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