recipes

As I am a miso-holic, I am always excited to present a new book about this healing food.The Miso Book is a comprehensive guide to this most delicious and healthy food.
Part One begins with a chapter on miso basics—the different types, uses, and various manufacturing methods.Read more

 Recently, there has been much research into the health benefits conferred by the essential oils found in basil. Scientific studies have established that compounds in basil oil have potent antioxidant, anti-cancer, antiviral, and anti-microbial properties.
Basil also has been shown to decrease the occurrence of platelet aggregation and experimental thrombus in mice.
It is traditionally used for supplementary treatment of stress, asthma and diabetes in India. In Siddha medicine, it is used for treating pimples on the face, but noted that intake of the seeds in large quantities is harmful for the brain.

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Normally I am a locavore: I only eat products from within my region, but for umesho I make an exception, as I use only 1.4 ounce (40 grams) every 10 years.

Umesho is the ideal natural pick-me-up drink. It is a  refreshing, invigorating and 100% natural concentrate made from japanese umeboshi plums and aged soysauce. Umesho can be especially helpful after over consumption of (Yin) food or drink. Umesho neutralizes acidic conditions and strengthens the blood and circulation through the of digestion.

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After 10 days of eating only brown rice and water, I had a good idea for pickles: green bean pickles.
Take 1100 gr. green beans, 300 gr onion, 150 gr carrot,5 cloves of garlic, 2 inches fresh ginger, 3 clove pods, 3 juniper berries, 3 leaves of laurel, 1 table spoon sauge, 1 tea spoon of thyme, 60 gr natural seasalt.Read more

Today I started to make long term pickles; those are pickles which take much longer to ferment, as the vegetables are cut in much larger pieces.

2 cauliflowers, 1 broccoli, one big carrot, half an onion, 2 stems of celery, 4 pieces of garlic (not sliced), and a whole bunch of fresh dill (roots  included).
As herbs I add juniper berries, mustard seed, dried thym and clove pods. I added 40 grams of salt, a litle bit of juice of my pickled cabbage and I filled with spring water, till the Perfect Pickler was full.

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I was asked to write a rice milk recipe: how you make rice milk depends solely on your milk maker.
I use the soy milk maker from HomeMate, the D 54902. It is a very practical, simple and robust machine.
First I soak 80 grams (2,8 ounces) rice overnight (I use brown GABA rice), and put the rice together with 1,7 liter of water in my D 54902.
This milk maker has 3 positions: full bean, 5 cereals and mung bean. As I never make bean milk, I always use the position 5 cereals.Read more

A typical winter dessert and easy to make in only 10 minutes.

Ingredients:

1 red apple, a table spoon of tahin (sesame paste), a dash of salt, a teaspoon of cinnamon, a hand full of non bleached sultana's, a table spoon of sesame oil.
Take the apple, cut it in quarters, remove the core, sprinkle with the cinnamon powder and the salt.Read more

As most mustards are made with distilled vinegar, chemical food additives and even sugar, why dont we try to make our own mustard? There is no limit on creativity when you make home made mustard.
The technique is to soak the seeds overnight in a liquid, add the herbs you wish amd crush it very well in your mortar or blender.
Mustard plus your choice of vinegar makes a great hot dog mustard, while mixing beer with  mustard results in a hot deli-style mustard. Soaking it in white wine makes a Dijon-style mustard, and mustard seed  mixed with water produces a hot yellow mustard like you get in Chinese restaurants.Read more

As I had a craving for French fries yesterday, I bought some sweet potatoes.
In 1992, the Center for Science in the Public Interest compared the nutritional value of sweet potatoes to other vegetables: considering fiber content, complex carbohydrates, protein, vitamins A and C, iron, and calcium, the sweet potato ranked highest in nutritional value. According to these criteria, sweet potatoes earned 184 points, 100 points over the next on the list, the common potato.(NCSPC) 

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You all know by now that I am an addicted pickler, not only eating pickles but also making pickles give me this wonderfull Zen feeling, the feeling to create a universe, where veggies and enzymes, bacteries and humans become ONE.

I had a craving today: since I live in the tropics I never made bean pickles, so I went to the supermarket and bought some organic string beans (in the US you probably call it long beans).Read more

A note about the recipes you find here.

We have 2 kinds of recipes on this site:

- healing recipes: those are recipes which heal you, where ever you live what ever season it is for the moment, and these recipes are for the people who want to improve their health.Read more

 I was asked to put some more recipes online, so here a recipe for kimchi.
Kimchi, like other pickles is very easy food, as you can eat it right our of the fridge,no further preparation required. Good for on picknicks etc... .
Try to find organic vegetables as they ferment easier.Read more

Here a delicious recipe that I tried yesterday:

Besan (Chick Pea Flour) Omelet.

INGREDIENTS
2 cups besan (chickpea flour)
1 onion
2 tomatoes
1 small piece of ginger (about 1 cm / 1/2 inch)
8-9 leaves of coriander
4 cloves of garlic
2 thai chillies or chilli powderRead more

As it is a long time since I did a book review, here a book about vegan cooking. As I was reading the index, the water came into my mouth .

Here the review from Publishers Weekly :Read more

The azuki bean (also spelled adzuki or  aduki)  is an annual vine widely grown throughout East Asia and the Himalayas .
The cultivars most familiar  in north-east Asia have a uniform red color, but white, black,  gray and variously mottled varieties are also known. Genetic evidence indicates that the azuki bean was first domesticated in the Himalayas.Read more