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...]
Vegetable Tofu Cream Cheese
Ingredients: *What are these foods? 1 pound fresh tofu* 2 1/4 teaspoon umeboshi paste* 1/2 teaspoon tahini* 1-1/2 tablespoons chopped scallion 1/2 stalk celery, minced 1/4 teaspoon parsley, chopped 1/2 medium carrot, grated Directions: Steam tofu in 2 inches of water in a pot with cover for 2 minutes. Remove immediately. Crumble tofu … [Read more...]
Millet and Sweet Vegetables
This dish creates a nice sweet taste. Ingredients: 1 cup millet 2- 2-1/2 cups water Pinch of sea salt Sweet vegetables, diced (winter squash, carrots, onions, cabbage, etc.) Directions: Wash millet. Put in a pot with water, vegetables and sea salt (or 1 inch piece kombu) Bring to a boil, turn flame down to low, cover and cook for 35 … [Read more...]
Why Unprocessed Grains?
Why not bread, cereal, chips, crackers, cakes, muffins? He was the third patient in a row who has "cereal" (oatmeal) for breakfast. I do not recommend "cereal or oatmeal" for breakfast, and I certainly don't recommend the use of any dairy product on your breakfast grain. I try to educate patients that it is best to use: "unprocessed whole foods," which are not what any … [Read more...]
Boiled Vegetable Salad
Ingredients: Kale, sliced thin Chinese cabbage, sliced in thin diagonals Daikon radish, cut in thin matchsticks Scallions, cut into 3 inch lengths Directions: Bring a pot with 2-3 inches of water to a boil. Add Chinese cabbage first and cook for 45 seconds. Remove from pot and drain. Next add kale and cook for 60 seconds and drain. … [Read more...]