1 cup sunflower seeds, sprouted 1/2 cup buckwheat groats, sprouted 1 small sweet onion, quartered 1 large apple, cored and cut into 1 1/2” pieces 4 stalks celery, cut into 1 1/2” pieces 1 clove garlic, thinly sliced, removing core 1 Tablespoon chickpea miso or 1 teaspoon Himalayan salt Place the above ingredients in the… Read more
Soy-free chickpea miso is the base for this terrific marinade that blends well with the flavor of orange and ginger 1/4 chickpea miso ¼ cup olive oil ¼ cup fresh orange juice 2 Tbs raw apple cider vinegar 2 tsp. tamari soy sauce 2 garlic cloves, minced 2 tsp minced fresh ginger Blend or whisk… Read more
I’ve got probiotics on my mind – a recent very successful 7 Day Cleanse that I recently led, which was followed by many questions about probiotics, and now an infected toe for which I am taking antibiotics have kept the subject in front of me. So let’s talk about probiotics. The Back Story The human… Read more
This recipe will satisfy your craving for hot soup during the cold season. The soaked dried mushroom adds a deep, smoky flavor. Yield: 1 1/3 cups, 1 serving 1 cup plus 2 Tbs water 1 cup peeled and thinly sliced carrot ¼ cup baby spinach, firmly packed 1 dried shiitake mushroom, soaked for 30 minutes… Read more
I read lots of food, nutrition, and diet books these days. One thing that is very often included in the list of things that help to maintain a healthy gut is the practice of regularly taking probiotics. Until a few years ago, I didn’t know what probiotics were, how they might be helpful. It turns… Read more
A raw version of the traditional Japanese soup makes use of unpasteurized miso paste that adds texture and flavor. Miso is a fermented food and contains naturally occurring pro-biotics – great for good digestion and a healthy gut. ½ cup fresh shitake mushrooms, sliced thin. 1 tsp. nama shoyu 1Tbs. freshly squeezed lemon juice ½ tsp…. Read more
Miso has been a staple in Chinese and Japanese diets dating back to approximately 2500 years. This fermented ingredient is well-recognized for stimulating digestion and energizing the body. When choosing miso make sure you avoid the pasteurized versions and search for the live enzyme-rich, organic product to be sure you receive the full benefits of… Read more
2 cups raw cashew nuts 3 cloves garlic 1 Tbs. fresh lemon juice 1 Tbs. chickpea miso 1 Tbs. raw tahini 1 cup red bell pepper pinch cayenne pepper Soak cashew nuts overnight in 4 cups filtered water. Drain. Put the garlic in the food processor first, and chop. Then add the rest of the… Read more