Basic Miso Soup
(Serves 2)
2 C Filtered Water
1 medium Shiitake Mushroom (dry, soaked)
1 tsp. Wakame (dry, soaked)
1 C Vegetables (sliced thin for quick cooking)
2-3 tsp. Miso Paste
- Soak shiitake and wakame for 10 minutes then slice into small pieces.
- Bring water to boil in a stainless steel pot.
- Add shiitake and wakame.*
- Start adding vegetables: hardest vegetables first (3-5 min.), then lightest (1-2 min.).
- Use any 3 vegetable combination:
- Carrots, Onion, Daikon
- Carrots, Leeks, Corn
- Carrots, Leeks, Baby Bok Choy
- Daikon, Onion (or Leeks), Kale
- General rule: 1 root vegetable (i.e. carrot or daikon), 1 round vegetable (i.e. onion or turnip) and one above ground vegetable (leeks, kale, collard, or corn)
- Dissolve miso paste in a little bit of broth.
- Add miso and simmer for 2-3 min.
- Garnish with scallions or finally chopped carrot tops.
You can also soak shiitake and wakame in a stainless steel pot as the water is coming to a boil. After about 10 min. of soaking, take them out, slice and return to a pot.
Short Grain Brown Rice
(Serves 2)
1 C Short Grain Brown Rice
2 C Filtered Water
1” Kombu
- Rinse grain thoroughly in a stainless steel pot (with a tight fitting lid). Use strainer to drain out all water.
- Add measured filtered water to grain.
- Add kombu.
- Bring to gentle boil uncovered (the water bubbles should be forming but not fully boiling).
- Cover with tight fitting lid and simmer on low heat with a flame deflector for 60 minutes.
- Turn off flame and let sit for 5 minutes.
- Uncover and gently mix grain with wooden spatula.
- Serve with 1 tsp. Gomashio.
Long Grain Brown Rice
(Serves 2)
1 C Long Grain Brown Rice
2 C Filtered Water
1 pinch Sea Salt
- Rinse grain thoroughly in a stainless steel pot (with a tight fitting lid). Use strainer to drain out all water.
- Add measured filtered water to grain.
- Add pinch of sea salt.
- Bring to gentle boil uncovered (the water bubbles should be forming but not fully boiling).
- Cover with tight fitting lid and simmer on low heat with a flame deflector for 30 minutes.
- Turn off flame and let sit for 5 minutes.
- Uncover and gently mix grain with wooden spatula.
- Serve with 1 tsp. Gomashio.
Quinoa
(Serves 2)
1 C Quinoa
2 C Filtered Water
1 pinch Sea Salt
- Rinse grain thoroughly in a stainless steel pot (with a tight fitting lid). Use strainer to drain out all water.
- Add measured filtered water to grain.
- Add pinch of sea salt.
- Bring to gentle boil uncovered (the water bubbles should be forming but not fully boiling).
- Cover with tight fitting lid and simmer on low heat with a flame deflector for 30 minutes.
- Turn off flame and let sit for 5 minutes.
- Uncover and gently mix grain with wooden spatula.
- Serve with 1 tsp. Gomashio.
Oatmeal with Fruit and Nuts
(Serves 2)
1 C Oatmeal (steel cut oats)
1 C Filtered Water
1 C Unfiltered Apple Juice
1 pinch Sea Salt
½ Red Delicious Apple (or pear, or equivalent, cut into small squares)
2 Tbs. Eden Fruit and Nut mix (no salt)
- Bring water and apple juice to a boil in a stainless steel pot.
- Slowly add oatmeal while stirring gently.
- Add pinch of sea salt.
- Simmer for 20 min. stirring frequently (also check Oatmeal package for cooking time)
- When oatmeal is 80% done, add fresh cut fruit and Eden’s nut and fruit mix.
- Continue cooking for another 8-10 minutes.
- Serve hot in a bowl.
- For a gourmet taste add ½ sliced banana on top of cooked oatmeal.