Recipe (Day 6)

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Short Grain Brown Rice

(Serves 2)

1 C Short Grain Brown Rice
2 C Filtered Water
1 pinch Sea Salt

  1. Rinse rice a few times in a stainless steel pot (with tight fitting lid) and until the water is clear. Use strainer to drain rice from any excess water.
  2. Add filtered water to rice.
  3. Add sea salt.
  4. Bring to gentle boil uncovered (the water bubbles should be forming but not fully boiling).
  5. Cover with tight fitting lid and simmer on low heat for 60 minutes.
  6. Turn off flame and let sit for 5 minutes.
  7. Uncover and gently mix the rice with wooden spatula.
  8. Serve with Gomashio (sesame seeds and sea salt condiment).

Chickpea Salad

(Serves 2)

1C Chickpeas (soaked)
1″ Kombu (soaked)
1C Vegetables cut into smaller pieces: carrots, celery, red onion, baby corn, parsnip, and red radishes
2C Filtered Water
1 tsp. Rice Vinegar
1 tsp. Umeboshi vinegar
1 tsp. Mirin or Apple Cider Vinegar

  1. Wash and soak chickpeas with kombu for several hours or overnight. Discard soaking water.
  2. After soaking, add fresh water and bring to a gentle boil uncovered (the water bubbles should be forming but not fully boiling).
  3. Cover with tight fitting lid and simmer on low heat for approximately 1 hour. Add water as needed to prevent burning.
  4. In another pot, bring 4C water to a rapid boil and add veggies: carrots, red radishes, parsnip and baby corn first, then less dense veggies (red onion, celery). Each veggie should be cooked in rapid boiling water for no more then 1 minute. Strain after done.
  5. Add blanched veggies to chickpeas, add rice vinegar, umeboshi vinegar and mirin (or Apple Cider Vinegar), mix well and simmer for 3 minutes.
  6. Let cool and serve.

Clear Broth Soup with Adzuki Beans

(Serves 2)

Clear broth

4 C Filtered Water
2-3 medium Dried Shiitake Mushrooms
3-4 slices Fresh Ginger
1 C Vegetables: kabocha squash, carrots, onion (or leak), broccoli (with stems), Brussels sprouts and Chinese cabbage
2 Tbs. Shoyu or 1 Tbs. Tamari
1 tsp. Rice Vinegar
1 tsp. Umeboshi Vinegar
1 tsp. Kuzu (diluted first in little cold water)
1 tsp. Dark Sesame Oil
Season with chopped scallions
2 C Adzuki Beans (already prepared, see recipe below)

  1. Pour water in a deep stainless steel pot, then add kombu, shiitake, and ginger.
  2. Bring to boil and simmer for 5 minutes.
  3. Take shiitake and kombu out, slice and return back to pot.
  4. Add vegetables to the simmering broth: root veggies first (8-10 minutes) and then leafy greens at the end (2 minutes)
  5. Season with shoyu / tamari, rice vinegar, umeboshi vinegar, then add diluted kuzu (making sure you are stirring constantly) and dark sesame oil on the end.
  6. Add cooked adzuki beans and garnish the soup with scallions

Adzuki Beans

1 C Adzuki Beans
2 C Water

  1. Wash and soak azuki beans with a 1″ piece of kombu for several hours or overnight.
  2. Put the kombu in the bottom of a heavy pot.
  3. Add azuki beans on top of kombu.
  4. Add enough water to cover adzuki beans.
  5. Bring to a boil slowly without lid.
  6. Simmer for 10 to 15 minutes uncovered then place the lid.
  7. Cook on a low flame until the beans are 70-80% done, after about an hour or more. The water will evaporate as the beans expand, so gently add water along the sides of the pot to keep the water level constant and to make the beans soft.
  8. When the beans are 70-80% done, add 2 pinches of sea salt.
  9. Cook for another 15 to 30 minutes or until most of the liquid has evaporated.
  10. Turn off the flame and let the pot sit for several minutes.
  11. Transfer to a serving bowl and serve.

Blanched Kale

(Serves 2)

2 C Kale
3 C Filtered Water

  1. Separate kale stems from leaves and blanche in hot water for 1 minute. Strain well.
  2. Slice stems and cut leaves in smaller batches.
  3. Wait until cool and season with few drops of rice vinegar and/or umeboshi vinegar (optional).

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