Mushrooms and Scallions in Miso Broth

Mushrooms and Scallions in Miso Broth

serves 4

juice of one lemon (or lime)

2 cups sliced mushroom

2 tablespoon miso

4 cups warm water

1/2 cup diced scallions

1 Marinate the mushrooms in the lemon juice for one to two hours.

2 In a large bowl place miso, add water. Stir until miso is dissolved. Add mushrooms and scallions.

Seaweed Chowder

Use kitchen shears to cut the Wakame into super, super tiny pieces. They expand at least ten times their size and you don't want have to chew through seaweed to enjoy the chowder.

Seaweed Chowder

3 cups water

1 cup walnuts

1 tablespoon yellow miso (optional)

1⁄4 cup Wakame, cut into tiny pieces

1 carrot, sliced

1⁄2 tablespoon sea salt

1 In a blender, combine walnuts, miso and water until you achieve a creamy milk consistency.

2 Pour in a large bowl, add Wakame, carrots and sea salt. Stir. Let sit until Wakame expands.

Servings: 2

Wakame is rich in protein, calcium, iodine, magnesium, iron and folate.

Cream of Mushroom Soup

4 cups sliced mushrooms

5 cups water

2 cups soaked cashews

1 tablespoon olive oil

1/4 cup chopped yellow onions

1/4 cup chopped parsley

juice of one lemon

2 teaspoon sea salt, divided

1/2 teaspoon black pepper

1 Marinate two cups of mushrooms with olive oil, lemon juice and one teaspoon salt for at least an hour.

2 In a blender, process cashews and one cup of water until you achieve a thick cream. Remove from blender jar and place in a large bowl. Reserve a few tablespoons of cashew cream for garnish.

3 Add remaining two cups of mushrooms, onions, parsley, olive oil and remainder of water to the blender, puree until creamy.

4 Combine mushroom mixture and marinated mushrooms with cashew cream. Stir well. Season with one teaspoon salt and pepper. Garnish with reserved cashew cream.

Servings: 4

Selecting: Look for mushrooms that are firm with a fresh, smooth appearance.

Storing: Keep mushrooms in the refrigerator in their original packaging for up to a week.

Cleaning: Use a damp paper towel and brush off any dirt on the mushrooms.

Creamy tomato basil soup

6 tomatoes, seeded and diced

2 cups loosely packed basil leaves, plus extra for garnish

2 cups cashews, soaked

1 cup water

1 shallot, finely chopped

1 teaspoon sea salt

1 teaspoon black pepper

Place cashews and water in a blender and blend until creamy. Add basil, tomatoes and shallot. Season with salt and pepper. Garnish with basil.

Pesto Gazpacho

4-6 servings

½ cup sundried tomatoes

1 cup fresh orange juice

(1-2 oranges squeezed)

2 tbls. Apple cider vinegar

1 teaspoon sea salt

1-2 cloves garlic

1 small onion, chopped (apprx. ½ cup)

¼ cup pine nuts

¼ cup walnuts

4 Roma tomatoes or 2 medium tomatoes, diced (approx. 2 cups)

1 medium cucumber, peeled, seeds scooped out & diced (1 cup)

½ cup chopped tender celery, from center of bunch

1 cup chopped fresh basil

¼ cup chopped parsley

1 teaspoon fresh oregano

2 tbs. Olive oil (optional)

1-2 teaspoons sea salt or to taste

Fresh ground black pepper to taste

Cover sundried tomatoes with Orange Juice, vinegar & sea salt for 5-15 min. or until soft. This can be done ahead of time in the fridge. (If you are using sun-dried tomatoes already in oil from a jar, do not soak. Simply drain them, mix with preceding ingredients & proceed to next step). In a food processor or blender, blend softened sun-dried tomatoes & soaking mixture until fairly smooth. Add garlic, chopped onion, pine nuts & walnuts. Pulse until fairly smooth. Add in the tomatoes, cucumber, celery, basil, parsley & oregano. Pulse until mixed but not smooth. Drizzle in loive oil, if desired & season with salth & pepper to taste. Allow to stand to develop flavors (30 min. to overnight)

Served chilled in a broad shallow bowl.

Basil Pesto

2 cups fresh basil leaves, packed

1/4 cup olive oil

1/3 cup pine nuts

1 garlic clove, minced

sea salt, to taste

black pepper, to taste

1 Place basil leaves in small batches in food processor and process until well chopped.

2 Add the nuts and garlic, process again until if forms a thick smooth paste. Slowly stream in olive oil. Stopping the food processor to scrape down sides of container.

3 Process until fully incorporated and smooth. Season with salt and pepper

4 Serve pesto over zucchini pasta.

A saladacco (aka Spiralizer) transforms yams, sweet potatoes, daikon and other root vegetables into angel hair pasta noodles.

Food Prep Tip: The noodles will be wet after you spiralize. Place them in a strainer with a pan underneath. Sit on the counter overnight to let it "dry out" a bit. Or you can put it in the dehydrator for an hour at 100 degrees.

Herbed Summer Squash

5 small summer squash, sliced

Juice of one half lemon

2 cloves garlic, chopped

1/4 c chopped onion

2 T olive oil

1 t turmeric

1 t dill

1 t sea salt

1/2 t agave nectar

1/2 t red pepper flakes

Lightly toss ingredients together.

Daikon Dumpling in Miso Broth

Miso Broth

1 T yellow miso

1/2 carrot, shredded

1 c warm water

1/4 c diced scallions

dried seaweed, break into tiny pieces

1/2 lemon

Put miso, scallions, carrot and seaweed in a bowl with the warm water. Stir to dissolve the miso. Set aside.

Daikon Dumpling

1/2 daikon radish, cleaned

Sea salt

Asian Mushroom recipe (recipe below)

Use a mandolin to slice daikon in paper thin rounds (1/8-inch or less). Sprinkle rounds with sea salt and let set for an hour to soften. Under running water, rinse thoroughly to remove salt.

Asian Mushrooms

4 c mushrooms, finely chopped

1/2 c rice wine vinegar

1/4 c agave nectar

1/4 c Nama Shoyu

2 T extra-virgin olive oil

Put ingredients in quart bag and shake until coated well.

Add one teaspoon of the Asian to the center of rinsed daikon round. Fold over and pinch the ends to close.

Place dumpling into a small bowl, add 1/2 cup of miso broth. Squeeze lemon on top. Serve immediately.

Creamy Cucumber Soup (serves 4)

This is very refreshing on a hot day and so simple to make.

Ingredients

2 cucumbers, peeled and chopped

1 cup cashews, soaked

5 sprigs chives, cut into small pieces

6 mint leaves

2 cloves garlic, minced

1 cup water

1⁄4 teaspoon sea salt

Combine ingredients in a blender. If you want, save a few pieces of chives for garnish.

Zucchini, 3

Tomato, 6

Jerusalem Artichokes, 1 lb

Red pepper, 2

Spinach/coriander and maybe a little dandelion, 1 bunch mixed

Celery, 4 stalks

Onion, 1/4 red onion

Garlic, 2 cloves

Cayenne, 1/4 tsp

Turmeric, 1/4 tsp

Dulse, 1/4 tsp

Sea salt, pinch

This made about 2L of soup.It was the tastiest juice soup I have ever had.