Miso is a wonder food. Miso contains eight of the twenty-one amino acids, which constitute all protein that are the building blocks of the body. On an average miso contains up to 13% protein (the same amount as hamburgers and eggs).
When you combine miso with a grain-based diet you can increase the available protein to as much as 30-40%. Miso is fermented soybeans and aids in the digestions and assimilation of other foods. There are at least four digestive agents in all non-pasteurized miso. During fall we begin to use a heartier barley miso instead of the light summery mellow miso.
You can use lotus root in your vegetable dishes and hearty soups.
If you look at dried lotus root it resembles a cross section of your lungs and is a food that actually strengthens the lungs.
Shitake mushrooms are amazing. They have a delicious flavor, are versatile and break down the mucous build-up and tumors in the body. You can blend shitake mushroom stems in the blender and add them to thicken your soups and gravies.
Wakame is a mild tasting seaweed. Like all seaweeds it’s a great source of chlorophyll, enzymes, beta-carotene and B vitamins and has more dietary fiber than oat bran! If you thought seaweed was just scenery for the fish take a look at it’s nutritional benefits…Vitamin A 20%, Vitamin B12 18%, Calcium 9%, Iron 11%, Riboflavin 14%, Niacin 5%, Vitamin B6 29%, Magnesium 21% , Iodine 775%, Flouride 12%, Chromium 12%, Zinc 2%, Potassium 522mg 15%, (based on a 2,000 calorie diet).
Red Cabbage is a great source of vitamin c (70% of your nutritional needs in one cup), potassium and vitamin A and vitamin K. The primary function of vitamin K is controlling the rate of blood clotting and the prevention of internal bleeding.
Umeboshi Vinegar was actually used by the Samurai Warriors to combat fatigue. The citric acid in the umeboshi plum converts lactic acid into water and carbon dioxide, which can easily be discharged from the system. If allowed to accumulate lactic acid can cause tiredness and exhaustion.
Your body’s radiant health will reflect your new awareness of foods you’ll be nourishing yourselves with during this Fall season. Enjoy the menu. Bon appetite... MOM
Harvesting Fall Energy Recipes
Mushroom Barley Soup (serves 6-8)
2 medium onions diced / 2-5 tbls barley miso *
4 garlic cloves diced / ½ t garlic powder
2 celery stalks, diced / 1/8 t seazun seasoning
3 carrots, diced ¼ cup parsley, chopped
8 shitake mushroom, chopped / 2-3 tbls oregano
1 cup whole barley / 10 cups water or stock
In large soup pot bring water and barley to boil. Lower flame; let simmer 25 minutes. Add vegetables and seasonings and continue cooking 2-3 hours. (If using pearled barley, needs only 1*1/2 hours cooking time.)
* Allow the soup to simmer before you place 1 cup of liquid with the miso in a blender. Blend until pureed and add to pot. Never boil miso if you want it’s full benefits as a digestive aid.
Baked Tempeh (serves 6)
Arrange in 9”x 13” baking dish:
1 lb. tempeh, cut into 1 ½” x 2 ½” pieces and cut half through the thickness.
1 medium onion sliced into very thin rings.
1 handful washed and choppeed cilantro.
Combine in small bowl:
1/3 c lemon juice
1/3 c pure expelled and expressed virgin oil
¼ c tamari
5 large garlic cloves pressed
1-2 t grated ginger (optional)
Pour over tempeh & onions; marinate 6 hours in refrigerator. Bake at 400 degrees for 25 minutes. Turn pieces of tempeh and broil for last 5 minutes of cooking. Garnish with parley and lemon juice.
Wakame & Cabbage
1 head purple cabbage
1 c water
1 c wakame seaweed (soaked in hot water)
2 tbls umeboshi vinegar
¼ c Bragg’s Amino Acids
Wash, core and chop cabbage into small pieces. Soak wakame and chop, removing hard center part. Place wakame, cabbage and water in pot, bring to boil, lower and simmer 15 minutes or until cabbage is tender. Season with Bragg’s and umeboshi vinegar. Let stand in pot 5-10 minutes more.
Rice Pudding
1 c short-grain brown rice / 2 tbls brown rice flour
1 c soy milk / 2 c apple juice
2 c water / 1 t agar powder(seaweed product akin to corn starch)
4 tbls pure maple syrup / 1/3 c soaked raisins
1 tbls rice syrup / 2 t pure vanilla extract
¼ cup oat flour / ¼ t cinnamon
Wash rice well. Place in pot with 1 cup soy milk, 2 cups apple juice, and salt. Cover and cook on low flame, gradually rising to high. When water starts to boil, reduce heat and cool until rice is creamy (about 1 ½ hours). In saucepan combine flours, agar and 2 cups water. Bring to gentle boil; cook 10 minutes, stirring often. Remove from heat and add syrups, vanilla and cinnamon. Blend in blender until smooth. Add this mixture to rice along with raisins. Pour into un-oiled baking dish. Bake in preheated oven 350 degrees for 30 minutes.
