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Tuesday, March 31, 2009

Foods to get better by...

OK - so I came down with a bug this month. I did alright, recovering in a few days, but what did I eat? I thought I'd take a picture for you!

From bottom left, clockwise:
  • Oven cooked oatmeal with apples and cinnamon and a bit of goat milk
  • Tea decoction including echinacea, ginger, lemon, fenugreek, thyme, fennel, flax, and a little licorice root (that was made for my condition on the day that I had it.. this isn't a catch-all solution)
  • Sprouted bread, slightly toasted
  • Pureed leftover soup stock ingredients
  • Water with oxygen and a little apple cider vinegar
  • Mochi (white,.. it was a gift) with nori paper
This was on the day that I noticed I was starting to heal, otherwise in the acute stages I'd suggest eating very little or only teas or foods cooked in lots of water (thus the soup stock!).. once the body starts to feel like it's winning, food is better suited if not overeaten, especially grains and cooked veggies. I picked at this tray all day... it was nice to have handy as I sat on my big pillow and let the healing juices flow.

Monday, March 30, 2009

Shabu shabu!

Wow.. we're really on a Japanese theme here aren't we? Well, we just had a Japanese couple living with us, and of course we love the food of Japan, it's silliness, cartoons, and all it's Zen-ness. 

So this is a traditional winter meal, not only eaten in Japan (although the name "shabu shabu" which is an onomatopoeia mimicking the sound of splashing your food in hot water) but eaten all over Asia in the hot pot style that indulged upon.

Using a portable burner on the table you eat at, bring a pot of water with seaweed to a boil, and then dunk cut vegetables and other foods into the boiling pot for a moment, and then retrieve them slightly cooked and delicious, and then dip into a sauce or shoyu before eating. This way, the meal is drawn out so incredibly long, that you can literally eat all night long.

Tofu can be used, meat, cabbage, leek, zucchini, carrot, mushrooms, daikon, etc.. anything that cooks in water! Serve with brown rice and edamame for some nice sides! And sake too of course!
OISHII!
(Pictured are Whole Foodies Sharla and Anna)

Sunday, March 29, 2009

Okayu - soup for the sick Japanese soul


North Americans reach for instant, MSG laden, refined and boxed chicken noodle soup when feeling ill - Japanese however reach for okayu. This is such an incredible healing tonic, I recommend it for anyone feeling 'off', or having poor energy or immunity and need to heal. This will do it!

The base, and power of this fantastic "soup" is the really well cooked rice in ample water. You can try grinding the rice first if you wish, to have it cook a little quicker, but otherwise cook 1 part brown rice to 4 parts water or more. The more time, the more water, the more healing magic.

In this thickish rice soup, add seaweed (kombu or wakame), chopped leeks or green onion, black pepper, cayenne, and/or ginger. And then finally, when at a boil, pour in a beaten egg or two, stir, and then reduce to a simmer and let it cook for as long as you can allow. If it gets too thick, just add water. AHH!!!...... healing, and surprisingly delicious despite the appearance from the photo - it really is good and nurturing!

Saturday, March 28, 2009

Nabe = Japanese pot


This is a winter food in Japan. Cooked in a pot (or known as 'nabe', the Japanese word for pot in Japanese) this dish is called "nabe" for obvious reasons.

Bring some water to a boil, and add seaweed like kombu or wakame, and then chop in lots of veggies - and some tofu, if you really want to embrace the spirit of Japan. We went all out and got all Japanese veggies, including hakusai (nappa cabbage), daikon (literally "giant root"), enoki (weird clustery mushrooms), and ninjin (carrot.. just showing off my Japanese).

Let's this infusion cook up until the veggies are soft, and then serve in soup bowls!

We added a dash of togarashi (7 pepper spice) on the top to give it some heat to the otherwise gently refreshing dish (despite it being served warm, the seaweed, water and veggie are nice and refreshing).

ITADAKIMASU!

Friday, March 27, 2009

Chocolate Pudding of my Gods


Chocolate pudding like I've never tasted before.
Add these fine things into a blender or mixer, or something that whizzes things about:
  • cocoa powder (I used a "ruddy red" that was super dark.. so good)
  • maple syrup
  • soft tofu for a pudding, (or soft avocados if you want it thicker like mousse)
  • vanilla
  • whiskey or rum
That's it! Heaven in a bowl!
Sorry for no quantities.. that's just not how I cook. Try making it yourself and then adding more or less of something if you think it needs it!

Thursday, March 26, 2009

Awesomest Lunch Ever!

Wow. No recipe for this guy - so simple, which is almost the best recipe for whole foods cooking - simple.

Pictured clockwise from bottom to top:
Cooked grains
Gently sauteed veggies
Miso sauce (miso, tahini, shoyu, apple cider vinegar, honey, cumin, etc)
Roasted potato fingers with sesame oil, salt and pepper
Poached egg (we're really into eggs lately... they make our Kidneys happy)

Restore, Renew, Rejuvenate!



I always think of the colon as party central, there are billions of bacteria living in the colon that support proper elimination and absorption of nutrients.  They also boost our immune system by fending off certain pathogens and germs.  These bacteria strains are known as probiotics and are the key to ultimate health and longevity.  Sometimes a good party can turn bad, layering on greasy fried foods, processed and sugary foods, overeating and bad food combinations crashes the good vibe feeling and the once fun filled party is turned into a demolition bonanza that sadly leads to severe colon hangover.  Your post party colon is left to deal with flatulence, sporadic movements, and smelly logs.  How do you keep the good party going you ask?...well, start with inoculating your bowels with rejuvelac!  Rejuvelac is a fermented drink that literally rejuvenates and supports your gut.  It is one of the easiest and healthiest beverages to make.  You can make rejuvelac with most any grain, it is most commonly made with wheat berries, but I have made it with kamut, rye, and barley.  
Here is how to make your own rejuvenating party drink:
Soak about 1-1 1/2 cups of wheat berries or other hearty grain in enough cold water to cover by 1 inch in a sprouting jar with a mesh screen or any large jar
soak 8 hours or overnight
drain and rinse the grain, make sure all excess liquid is removed, you do not want your grains to be sitting in water
rinse your grain once or twice a day, to ensure proper moisture
your grain will start to sprout, once the sprout is a little longer than the seed itself, fill the jar back up with filtered water
set the jar on your counter or on a shelf away from direct sunlight
check the jar daily, once it is bubbly and smells sweet and fermented it is ready!
strain and pour into a clean jar or pitcher, keep in the fridge for up to 1 week.
Reserve the sprouted grain for crackers, cookies (see banana kamut cookie recipe below)
or for a yummy Mana loaf (sprouted bread)
Enjoy your Rejuvelac and party on!

Wednesday, March 25, 2009

Sprouted Banana Kamut Cookies!





So what to do with 10 day leftover grain sprouts sitting in the fridge? They got really slimy, sticky, but were incredible fragrant with that delicious aromatic punch created from fermentation. The sprouts were used for sprouted bread, and so were only grown to about 1/2" long or shorter, which retains the grains starchy, meatiness that is required for bread making. If the sprouts were any longer, it would've become more like a veggie sprout and would've been more green and better for a sandwich, for instance.

So I've got quasi-fermented, half sprouted kamut, neglected and needing some love.

Step one: Dry them out - I laid them out on a baking sheet (I woefully used a non-stick although I usually avoid them.. but as they were so sticky and I didn't want to ruin the experiment, I really didn't want them to stick!)

Distribute them evenly on a the sheet, and leave them to dry in the oven at about 310 or so... not to cook them, just to dry up the sticky fermented film and give them a gentle pan toasting. I think I had them in there for 15 minutes, flipped them about, and then gave them another 10 or so...

Step two: Grind the dried, toasty grains in a grinder or something that will bring them to a paste.. like a wet flour. This is similar to making sprouted bread, but I toasted them first.

Step three: Add in a bowl and mix:
  • ground, sprouted, toasted grains (about 1-1/2 cups.. give or take)
  • 1/3 cup oat flakes
  • 1/2 cup spelt flour
  • 1 mashed banana
  • 1 tsp dried ginger and cinnamon each
  • 2 Tbsp honey
  • 2 Tbsp ghee or butter
  • 1 tsp salt
  • 1 tsp vanilla
Step four: Grease up your baking sheet with some of the ghee/butter, set the oven  to 375F, wet your hands with cold water, and then form little balls with the mixture. Press them down into cookies on the cookie sheet.. I made 3 large and 2 small with my batch, but I'm sure far more can be made with more ingredients or improvising. 

Step five: Bake for 30 minutes (I did 35 minutes, but the bottoms got to browned, and the still set nicely). Take them out and let them cool in a place where air can get underneath... like a wire rack. Wait until the set a little.. and enjoy!

These cookies had such a neat taste and aroma - something I've never tasted before. So earthy, hearty, almost with a beer-like dank to them... rich and sweet tasting, but not heavy or powerful. Just a wallop of that centred-sweet flavour you can only get from grains - especially fermented! Yum! 
Note: As with anything fermented, please use your nose to determine the 'quality' of the food! I have never had a failed fermentation project (more like accident!), but I always throw things away if the smell is putrid and foul. Good luck!

Tuesday, March 3, 2009

Baked Tempeh, Eh!


Baked tempeh is so hearty, it's almost as rich as meat! Almost the only source of vegetable based B12, tempeh is a fermented soy food that has oodles of protein. Baked tempeh is so hearty, it's almost as rich as meat, in fact my dog Jack liked it so much he ended up eating most of the tray to my surprise. I'm not sure if I should scold him or reward him eating such an eloquent food. 

Make a marinade of:
-chopped green onions
2 Tbsp miso paste
1/3 cup tahini
3 tablespoons of water
1 crushed clove of garlic
(and a little honey if your tahini is bitter)n

Slice and spread out the tempeh as shown in a casserole dish, and then pour the marinade over the tempeh and let it sit. Bake it at 375 for 20 minutes. The liquid should evaporate so you have a nice coating of yumminess on the tempeh once its done. YUM!

Oat Bran Muffins

These fellas are flourless and full of fiber and bowel stimulating goodness! They're pretty hearty and sweet for the amount of sweetener that goes into it - I'm guessing you use less sweetener and they would still come out tasty and delicious.

1 cup chopped apple (about 1 apple)
1 cup chopped pitted prunes

1/2 cup maple syrup
1/2 cup yogurt
1/4 oil
1 egg

1/2 tsp salt
1 tsp cinnamon
2 tsp grated orange peel (use only organic)
2 cups oat bran
2 tsp baking powder (alum free please!)

Preheat the oven to 400F
Line a muffin tin with paper cups. Prepare the apples and prunes and set them aside, so that they'll be ready to stir into the batter later on.
Whisk together the maple syrup, yogurt, oil and egg. Combine the dry ingredients in a medium mixing bowl. Fold the liquid mixture into the dry ingredients until just wet. Stir in the chopped apples and prunes.
Divide the batter into the cups, filling almost to the top because they don't rise much.
Bake for about 20 minutes or until golden and a toothpick comes out clean if inserted.