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!