Black Soy Beans soup

Wash ½ c., of the beans and lightly dry pan fry, slowly mix and when the skin just cracks that is enough.  Let it soak over night by covering w/one and a half-cup of water and 1" of Kombu. In the late morning or pm discard the water and add the same amount clean water. Put in the pressure cooker, cover w/ water, and slowly simmer till foam arises, for 10 minutes or longer. Take of the foam w/ strainer. Add 1cup of brown rice and bring to a pressure. Lower the heat and  slowly cook. When 80% is done add 1 whole sliced parsnip and when is done remove from heat and add 2 t. of Barley Malt. Enjoy!

 

 

Quick Miso Soup

3 c. spring water                                  ¼ c., carrots chopped                               

1" wakame rinsed, soaked & chopped                  ¼ c., onions

¼ c. daikon chopped                                              1 sm. Shiitake mushroom soaked

3 tsp. barley miso                                                   1 Tbsp. chopped scallion or parsley

Place water in a pot with wakame and chopped onions or leeks to boil. Meantime slice shiitake mushrooms and discard the stem. Add to the stock and let it boil for 10 minutes. Add the rest of vegetables and let it boil for 5 minutes or so. Take some of the stock in a cup and dissolve miso with fork. Add to the rest of soup and let it simmer not boil for 3 minutes. Remove from heat and serve with garnish (scallion or parsley).  

 

 

Squash Soup

¾ c winter squash  Kobacha or Butternut

½ c yellow onion, cubed

1/4 c of sweet yams or sweet potatoes

5 to 6 drops on toasted sesame oil.

2 c or so water

1 pinch of sea salt

Sauté onions in sesame oil until glazed. Add squash, yams if allowed, water to cover all, sea salt and bay leaves. Bring to boil and simmer ajar for about 15 minutes. Remove from heat. Strain vegetables from stock slightly. Puree the vegetables in a food processor. Return all back to the pot. Dissolve miso in 1/3 c of broth and add to squash with ginger if allowed. Slowly simmer for 2 minutes to activate the enzyme in miso but do not boil to destroy the enzymes. Remove from heat and add soymilk if allowed and garnish with toasted pumpkin seeds.

Apple Peach Compote

2 Fuji  or Gala apples shredded   1 pinch of sea salt

¾ c., water                                      2 Peaches pealed and sliced

1 Tbsp., lemon rind, grated          2 Tbsp., lemon juice

4 Tbsp., brown rice syrup

½ c., cold water

4 Tbsp., Arrowroot powder

Place in a pot 2 shredded apples, ¾ c., water and sea salt to boil. Simmer covered on low for about 8 to 10 minutes. Add slices of peaches, lemon rind, and lemon juice to simmer for 5 more minutes. Then add the rice syrup and mix. Dissolve arrowroot powder in ½ c., water and pour all in apple - peach mix. Cook on low for 2 - 3 minutes. Let it slightly cool and pour in dessert dish. Garnish if you wish w/ seasons contrast color fruit or mint leaves. Enjoy it ½ hour after dinner.  

 

 

Grits with Fresh Corn

1 c. corn grits

4 c. water

2 corn fresh cut

2 Tbsp. chickpea miso

1 Tbsp. corn oil

Mix all the ingredients and place in a pot to boil. Lower the heat and place on a heat deflector so it does not burn on the bottom. Let it cook for about 25 minutes and stir if necessary.