Ingredients:
Pinch of sea salt
2 cups water
1 cup brown rice
Directions:
1. Presoak and rinse rice
2. Add water and salt to a pot and bring to a boil.
3. Add rice. Cover and reduce heat to low.
4. Simmer for 50 minutes if it is short grain, and 35 minutes if it is long grain.
5. When done, pull from heat and let stand covered for 10 minutes.
6. Fluff rice with fork before serving.
Notes:
For extra fluffy rice, heat water to a boil. Then put the rinsed grains in a dry skillet. Cook over medium-low heat, stirring until the grains are dry. Add hot dry rice to boiling water, add salt and continue cooking
Ingredients:
1 cup barley
2 cups water
1/2 teaspoon sea salt
1/8 teaspoon turmeric
3/4 teaspoons cumin seeds
1/2 bunch fresh mint, chopped
1/2 small red onion, chopped
2 tablespoons lemons juice
2 tablespoons extra virgin olive oil
Directions:
1. Wash grains. Bring water to boil.
2. Add barley, salt and turmeric.
3. Reduce heat to low and simmer covered for 45 minutes or until grains are cooked and water is absorbed.
4. Fluff with a fork and let sit covered for 10 minutes.
5. Toast the cumin seeds in a dry skillet until they turn golden brown and their aroma comes out, about 3 minutes.
6. Transfer grains to a large bowl, add remaining ingredients and mix gently.
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.
Directions:
1. Cut mochi into 2-inch cubes.
2. Place on a lightly oiled skillet.
3. Cover and heat over a low flame until the pieces are puffed and expanded, about 10 minutes.
4. Eat warm.
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.
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.
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.
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.
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.
