Late Spring through Summer is a time for light cooking to help us adjust to the sun's intense heat. This also works will for the cook in the home. You can vary the following recipe with vegetables, especially those from the garden, and with long grain brown rice or basmati. Ingredients: *What are these foods? 1 pound Udon noodles*, cooked 1 pound tofu*, … [Read more...]
Caesar Salad Dressing without Oil
Ingredients: silken tofu - 4 ozs lemon juice - 4 tablespoons nutritional yeast/capers/dijon mustard 1 tablespoon each garlic 1 minced clove black pepper - dash sea salt - to taste water - 1/4 cup … [Read more...]
Sautéed Vegetables with Sweet & Sour Sauce
Ingredients: Chinese cabbage, cut into thin diagonals Carrots, cut into thin flowers Lotus root, sliced matchsticks Kale, cut thin Yellow squash, sliced matchsticks Mushrooms, sliced thin Directions: Place a small amount of water into a hot skillet. Add vegetables and sauté on high heat until they are tender yet crisp and still remaining their bright … [Read more...]
Barley with Mixed Vegetables
Ingredients: 1 cup barley, washed and soaked 6-8 hours or overnight 1-1/2 cups water Pinch of sea salt 1/2 cup fresh green peas, shelled 1/2 cup sweet corn, removed from cob 1/2 cup carrot, diced 1/4 cup sunflower seeds, roasted Scallions, diced Directions: Place the barley and water in a pressure cooker. Add sea salt. Cover and place over a … [Read more...]
Carrot Raisin Salad
Ingredients: Carrots, grated Raisins Sea salt Directions: Mix grated carrots, raisins and salt together and press for at least 30-1 hour. To do this put vegetables in a large bowl, cover with a plate and add to the top of the plate a heavy weight, such as a jug of water or a heavy rock. When done pressing, rinse well and drain. You can … [Read more...]