Ingredients Half cup dried whole barley One cup split pea One inch piece Kombu Two carrots diced Three stalks of celery diced One onion diced Eight cups water (approximately) One bay leaf 1 1/2 tsp. Sea Salt Soy sauce seasoning to taste Thyme, parsley, chives, scallions, parsley, and celery leaves your choice, try all, they make great flavor and nutrients.

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.

Here's a beautiful way to use fresh corn when it is available in the summer. When eight ears of fresh corn are sold for $2.00, it's time to produce creative ways to use them. With the summer ending and the season beginning to change, this is a great soup to enjoy on those rainy fall days.

How to make a one pot stew or "Hot Pot" meal using just vegetables, rice and noodles. Nabe Mono, as is called in Japan, translates to "pot thing" or things in a pot. There are so many variations to this wonderful dish, it is endless to the different ingredients you can use, making it new every time. It is considered one of the most versatile home-cooked dishes and social party food. It can be cooked at the center of the table with a cooking component. Enjoy yourself with your friends and family surrounded by the table with all the ingredients raw and cooked to go into the pot, so much fun. This is such a social time to share conversation and expression because you are ALL eating from the same pot, it makes for easier mingling, talking, and enjoying each other; as a great social gathering and dinner party.

INGREDIENTS One white onion sliced thin double half moons Two cups cooked whole oats (recipe follows) Four cups spring water One inch piece Kombu One cup of plant milk, preferably oat milk 3/4 tsp. Sea salt 2 tsp. Soy sauce or white miso to taste Scallion slivers or chopped parsley or both for garnish 1/2 tsp. Toasted sesame oil (optional)

Recipe Coming Soon

Ingredients Two carrots sliced large 1/2 chunks One onion large chunk Two stalks of celery cut one-third inch One green zucchini is cut into thick rounds then in half or thirds Two green onions sliced one inch 11/2 cups Broccoli stems & heads 1 Can of unsweetened coconut milk One cup of plant milk or water Two - four cloves' garlic to taste minced One Tbsp. Fresh minced ginger Grated fresh ginger juice to taste One Tbsp. cumin Two - three Tbsp. curry powder 1 tsp. Sea Salt 1 1/2 Tbsp. Toasted sesame oil Soy Sauce to taste at the end of cooking Lots of chopped parsley and cilantro