All posts by Shannon Walker

Ginger Halibut with Shredded Daikon Radish

Prep time: 5 minutes
Cooking time: 35 minutes
Yields: 2 people

Ingredients:
2 8-ounce halibut fillets
1 tablespoon tamari
1 tablespoon sesame oil
1 teaspoon fresh ginger juice
1/2 cup water
1 tablespoon olive oil
1 cup daikon radish, shredded
Directions:
1. Wash fish and place in a shallow baking dish.
2. Mix tamari, sesame oil, ginger juice and water in a small bowl.
3. Cover fish with marinade and refrigerate for 20-30 minutes.
4. Heat olive oil in a pan.
5. Add fish and cook for about 7 minutes until fish is almost done.
6. Add remaining marinade and cook until fish is completely cooked and marinade is heated.
7. Serve with shredded daikon radish.

Chocolate Covered Pomegranate

Prep time: 10 minutes
Cooking time: 60 minutes
Yields: 8 people

Ingredients:
2 pomegranates (seeds only)
1 10 oz bag of high quality organic dark chocolate
Directions:
1. Melt chocolate on stove.
2. Mix in pomegranate seeds until fully covered in chocolate.
3. Spoon out in droppings onto a parchment lined baking sheet.
4. Place in the refrigerator for at least 1 hour.

Recipe Credit:
Courtesy of Kristi Cheek

Almond Cherry Chocolate Pudding

Prep time: 5 minutes
Cooking time: 5 minutes
Yields: 4 people

Ingredients:
2 cups chocolate amazake
1 teaspoons vanilla extract
1 tablespoon kuzu root mixed with1/4 cup water
1/4 cup chopped almonds, toasted
16 cherries, seeded and chopped

Directions:
1. Heat the amazake to just under boiling.
2. Lower the heat, add vanilla, and stir in kuzu root. The amazake should thicken to the consistency of pudding.
3. Pour the amazake into 4 pudding cups or small bowls.
4. Sprinkle chopped nuts and cherries on top of each cup.
5. Chill in the fridge for at least 30 minutes before serving.

Easy Homemade Granola

Prep time: 5 minutes
Cooking time: 15 minutes
Yields: 3 people

Ingredients:
2 cups rolled oats
1/2 cup slivered almonds
1/2 cup dried shredded coconut
1/4 cup crystallized ginger
1/4 cup coconut oil
1/4 cup maple syrup

Directions:
1. Preheat oven to 350 degrees.
2. Combine all ingredients into a large bowl.
3. Spread mixture in a thin layer on a cookie sheet.
4. Bake for 5 minutes and then stir with a spatula.
5. Bake another 5 minutes and then stir again.
6. Keep baking for about 15 minutes total until golden brown all over.
7. Eat immediately or cool for about 10 minutes prior to serving.
Notes:
• Double this recipe and store it in an airtight container in the pantry. Enjoy it with milk or yogurt all week.

Almond Pancakes

Prep time:10 minutes
Cooking time:10 minutes
Yields:4 people

Ingredients:
1 egg
1 1/2 cups almond, rice or soy milk
1/4 cup canola oil
1 3/4 cups oat or whole wheat pastry flour
1/2 cup almonds, finely chopped
1 tablespoon non-aluminum baking powder
1/2 teaspoon sea salt

Directions:

  1. Mix egg, milk and oil in a medium-size bowl.
  2. Mix flour, almonds, baking powder and salt into a small bowl.
  3. Combine dry ingredients into the wet ingredients.
  4. Mix until dry ingredients are moistened.
  5. Using a 1/4 – 1/2 cup measuring cup drop pancakes onto a lightly oiled skillet and cook until golden brown on both sides.
  6. Serve warm with maple syrup or honey.

Notes:

  • Try 1/2 cup of shredded coconut and/or1/4 cup malt-sweetened chocolate chips instead of almonds.
  • Try a little lemon zest, the juice of one lemon (add a little less milk) and 1/2 cup poppy seeds for lemon poppy seed pancakes.

Basic Chickpeas in a Pressure Cooker

Prep time: 5 minutes
Cooking time: 60 minutes
Yields: 4 people

Ingredients:
1 cup chickpeas
2 cups water
5-inch piece kombu
Pinch of sea salt
Directions:
1. Wash beans.
2. Place them in pressure cooker with water and kombu and cover.
3. Bring to pressure.
4. Reduce heat and cook for 1 hour.
Notes:
You can make delicious salads by adding chopped vegetables, sea vegetables (hijiki, arame), onions, scallion, fresh rosemary, sage and a little olive oil.

Basic Aduki Beans

Prep time:10 minutes
Cooking time:70 minutes
Yields: 4 people

Ingredients:
1 cup aduki beans
5-inch piece kombu
4 cups water
2 bay leaves
1 teaspoon sea salt
Directions:
1. Wash beans.
2. Place kombu and aduki beans in a pot.
3. Cover with water at 2 inches above the level of the beans.
4. Bring water to boil.
5. Add bay leaves.
6. Cover and simmer for 1 hour.
7. Check periodically, adding extra water if necessary so beans do not dry out or stick to pot.
8. Allow beans to cook until they are soft enough for your taste. Add salt.
9. Drain excess water if necessary.
Notes:
• To check for softness, take a couple of beans out from your pot and squeeze them between your thumb and pointer finger. If beans press easily, they are finished. If they feel hard in the middle, they need more time.

Baby Lima Bean Soup

Prep time:10 minutes
Bean Soaking Time: 8 hours
Cooking time:90 minutes
Yields:2 people

Ingredients:
1/2 cup dried baby lima beans
1 3-inch piece kombu
1/2 yellow onion
4 cloves garlic
1/2 carrot
1 tablespoon mirin
1 teaspoon tamari
Salt and pepper to taste
Directions:
1. Cover the beans with water and soak for 8 hours.
2. Discard soaking water, rinse beans, and place in a pot with kombu and water and cover by 2 inches.
3. Boil gently for 1 hour.
4. Meanwhile, sauté onion and garlic in olive oil covered for 10 minutes.
5. Add carrots and continue cooking covered for 10 more minutes.
6. Add onion mixture to the beans.
7. Continue cooking beans for 30 more minutes.
8. Add mirin and tamari, plus salt and pepper to taste.
Notes:
• Try adding fresh herbs near the end of the cooking time, such as thyme or parsley.