Mixed Green Salad with Tamarind Dressing

The tamarind sauce gives this salad dressing a rich Indian feel. Adding the Miso Masters Mellow Barley Miso will ensure radiation protection  properties and the mixed greens will supply you with the live enzymes and other vital nutrients your body craves.

Dressing                                      
2 tbsp tamarind paste 

1/2 cup dark agave nectar

1/2 tsp salt

1/4 tsp black pepper

1 cup water

½ tsp Mellow Barley Miso

 

Salad
1 can of Italian artichoke hearts, quartered

1 cup chopped red onion

1/2 cucumber

8 cups mixed field greens

Directions

Combine dressing ingredients in a medium bowl and whisk until it is smooth.  Chop red onions in thin crescent strips. Drain and empty the can of artichoke hearts in a large bowl. Wash and slice cucumber.  Add onion and cucumber to the artichokes. Place 2 cups greens on each plate; place artichoke and onions on top of greens. Drizzle with dressing and serve.

Miso Pho

This dish is Vietnamese

inspired with a little Japanese

influence. The light broth is

based on the classic Vietnamese

dish Pho. The Sweet White

Miso and buckwheat noodles

are classic Japanese ingredients.






Ingredients




6 oz Buckwheat noodles
1 1/2 cups snow peas, ends trimmed
1 cup shredded carrots
1 piece ginger (1/2 inch thick), peeled and chopped
1 star anise
3 whole cloves
8 cups vegetable broth or purified water
1 red bell pepper, cored, seeded and cut into thin strips
1 tbsp fresh lime juice
1/2 cup chopped scallions
2 tbsp chopped fresh cilantro
4 sprigs of basil
1 lime, cut into 4 wedges




Directions

Boil noodles in salted water for 6-7 minutes. Place snow peas

and carrots in a colander; drain noodles over them; rinse;

divide among 4 bowls. Tie a sachet of ginger, star anise

and cloves in cheesecloth; place in a large pot with broth;

boil 5 minutes.


Add bell pepper and lime juice. Season

with salt. Remove sachet. Ladle a small bit of broth in

a bowl, add 1 tsp of Miso Masters Sweet White Miso and

whisk until it is dissolved. Ladle the noodles and

veggies into the bowls; top with the remaining ingredients.

Red & Green Salad

This is a simple time friendly salad to pack for lunch.

Romain Lettuce, (wash and tear up into bite size pieces)

1/3 red pepper

2 tablespoon cilantro

5 basil leaves

5 cherry tomatoes

2 Tablespoons unhulled seasame seeds

1 Tablesopon raw sunflower seeds

Dressing 

juice of half a lemon

1 teaspoon white miso

1 teaspoon fresh grated ginger

2 Taplespoons of olive oil

Sunflower Seed Pate

Sunflower Seed Pate

• 3 cups raw sunflower seeds (soak for 8-12 hours) 
  
• 1 cup lime juice 
• 2 chopped scallions
  
• 1/4 cup tahini  
  
• 1 teaspoon of Mellow Miso 
• 2 cloves of garlic
  
• 1 small bunch of cilantro
  
• 1 teaspoon cumin
  
• Celtic gray sea salt to taste
  
• White pepper to taste
  

Directions 

Blend all ingredients in a food processor until smooth. 

Garnish the top with a few scallion. 

Serve with multigrain crackers.

Miso Masters

My best pick for miso is Miso Masters Organic Miso.

The website says that Miso Masters, "Misos are naturally aged under pressure for two years in giant four-ton cypress, redwood, or fir vats. These vats are hand crafted especially for us by the Arrow Tank Company, the only remaining traditional barrel maker in the United States. At the American Miso Company we follow macrobiotic theory, traditionally processing all of our misos using only certified organic whole beans and grains, Blue Ridge mountain well water, hand-made organic koji, and sun-dried Atlantic and Mexican sea salt." 

I have bought other brands of miso, but I haven't found them to be up to the same quality as Miso Masters.

Lemon Miso Salad Dressing

This is such a versatile salad dressing. It goes great with any green salad. 

1 teaspoon white miso

3 Tablespoons of lemon juice

1 tablespoon olive oil

Whip miso and lemon juice together with a fork, until it is a smooth slurry. Add the olive oil and continue to whip until the mixture is completely blended. Pour over a delicious green salad.

Frozen Blueberry Pie

May is blueberry picking month here in west central Florida, so I'm always sure to stock up on extra blueberries.  

Here is a tasty frozen treat that is sure to please the fussiest eater in your house. 

Frozen Blueberry Pie

1/4 cup macadamia nuts

3 cups of fresh blueberries (frozen if you can't get fresh)

2 large bananas 

1/4 cup agave nectar

Directions

Soak the nuts overnight. Drain in the morning and let air dry for at least 8 hours. Process nuts in the food processor until they have a medium consistency. Place the nuts in the bottom of a 8 x 8 pan. The nuts will serve as the "crust" for the frozen pie. Process blueberries, bananas and agave nectar until it is blended into a smooth consistency. Pour mixture in over the nuts. Cover and freeze overnight. Cut into squares and enjoy!

Asian Cole Slaw

1 head of chopped napa cabbage 

2 heaping tablespoons of chopped ginger (or less if you don’t like the spicy zip)

3 Tablespoons of rice vinegar

2 pinches of Celtic Grey Salt

1/2 tsp of ground organic black pepper

3 Tablespoons of unhulled sesame seeds

 

Directions

Put chopped cabbage in a large bowl. Add the rice vinegar, 

grey salt, black pepper, sesame seeds and chopped ginger. 

Mix thoroughly and enjoy!

Fresh Cucumber and Basil Salsa

I'm a salsa lover. I love my salsa and I am not ashamed to admit it.

Here is a fresh little twist to salsa that is cool and refreshing.

Remember, try to get organic ingredients whenever possible. 

Please make it a priority.

2 large Heritage or Ugly Ripe tomatoes (if organic aren't available) 

3 spring onions

1 small or half a large cucumber

1 medium jalapeno 

4 large basil leaves

2 tablespoons of olive oil

1 teaspoon of white miso

2 tablespoons of lime juice

lime zest

salt and pepper to taste

Directions

Whisk miso and lime juice to create a paste.

Add olive oil and continue whisking until mixed

thoroughly. Set aside. Dice tomatoes and cucumber,

slice spring onions. tear basil up into small pieces, 

dice jalapeno into tiny pieces. Place in a medium bowl. 

Pour the miso sauce on top, add lime zest. Salt and

pepper to taste. 

Cucumber & Lime Salad

This light and refreshing 

salad will fill you up 

and cool you down 

on those sweltering 

hot summer days.

1/2 cup lime juice

1/4 cup light agave nectar

1/2 tsp of mellow barley miso

1/4 large red onion

2 large English cucumbers

Celtic gray salt to taste

white pepper to taste

Squeeze the lime. Whisk the lime juice, 

miso and agave nectar in a medium size bowl

until the mixture is smooth. Stir in the salt 

and pepper. Quarter and slice the red onion 

up into thin pieces. Then slice the cucumber 

up into bite size pieces and place in the bowl 

with the lime juice mixture, cover and marinate 

over night in the refrigerator.

 

Spring is here! Break out the yellow lentils!

Spring Lentil soup

This is a simple light soup that will build strength and vitality

 

2 cups of yellow lentils

2 large cloves of garlic

3 spring onions

2 large carrots

4 new potatoes

fresh grated ginger

A pinch of pink salt

White pepper to taste

White miso

Directions

Wash lentils in a wire mesh strainer. Place in pressure cooker. Add water to cover plus a half inch. Bring to a boil while cutting vegetables. Add to the pot. Add the salt and pepper. Cut the green onion in to thin slices.  Throw half into the pot while retaining the beautiful green part as a garnish. Add enough water so that there is at least a half inch or more above the beans and veggies. Put the lid on the pressure cooker and bring to a boil. Once the little tab has risen and is nice and firm, turn the heat down to low. Cook for 15 minutes until the lentil are thoroughly done.  Run cold water over the top to release the pressure (wait for the tab to go down) and remove the lid. Add a teaspoon of white miso to a little broth and then mix it into a paste. Ladle in the rest of the soup. Add fresh ginger to retain the fresh zing. Add the thinly sliced green onion on top as a garnish.