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Hot Miso Dressing Spinach Salad with Autumn Wild Salad Hot Miso Dressing Wid watercress 1 cup wood sorrel . Serves 6 Miscellaneous salad vegetables of choice 3/4 pound tofu Umeboshipaste 1 pound fresh spinach Chop ingredients into salad-sized pieces and mix. Add Safflower oil for deep frying. (approx 1 1/2 cups). chopped cucumbers etc. Top with a dressing of di- Press tofu to remove excess water before frying. Wash luted umeboshi paste. spinach, remove stems & arrange theleavesinésalad When the weather gets cooler, a bowl of buck- bowls. Fry 1/2inch cubes of tofu until golden and crisp. wheat noodles canbe your grain centre for your meal. Drain. Hot Miso Dressing Buckwheat Noodles with 2/3 cup water a. . 1/2 cup brown rice vinegar S hoyu and Tahini Dress ing 2 tblsp white miso 1/3 cup safflower oil 1 pkt buckwheat noodles eg soba, mugwort ete 1 small onion, finely minced 2 tblsp tahini 1 small pinch dried basil 4 — shoyu : In asmall saucepan bring the water and vinegar to a p juice of lemon, lime or ginger boil, remove from heat. add miso and dissolve it thor- Cook noodles in boiling water (with a pinch of salt) oughly by stirring with a whisk or fork. and stir occasionally to loosen, for about 10 mins until Heat 1/3 cup oil and saute onion, add basil and miso soft. “em and run under cold water. f vinegar mixture and bring to a boil while stirring. Re- Dilute tahini, shoyu and juice with 1/2 cup of stoc move from heat, pour dressing over spinach and serve or water, mix into noodles and to serve sprinkle spring immediately. onions on top. Contractive Foods To bring warmth to your centre when the weather gets cooler! Pressure cooked grains and beans Roots and winter squashes Sturdy dark greens Miso soup - hearty soups with beans - garlic Sea vegetables, fish Toasted seeds and nuts Oatmeal raisin cookies Creamy oatmeal porridge Baking Winter squashes and roots taste very sweet when you bake them - especially if you cook them in a covered pot, together witha strip ofkombu or wakame seaweed. Put 1/4" water in the pot, add veg and bring to a boil on the stove first. Sprinkle a little seasalt, cover and bake at 375 degrees for one hour. Cool Weather Veges Collards, daikon greens, kale, Chinese mustard greens, turnip greens. Have a daily serving of one of these sturdy greens for an abundant supply of vitC, beta carotene, iron, calcium and other essential nutri- ents. Steam 5-10 minutes until tender, Steamed greens daily keeps people off the alcohol and gives us plenty of upward energy and brain powcr. It’s one of the best types of food for the liver. Roger Green NEXUS New Flimes Bight Autumn 1939 Autumn Wild Salad Wild watercress 1 cup wood sorrel Miscellaneous salad vegetables of choice Umeboshipaste Chop ingredients into salad-sized pieces and mix. Add chopped cucumbers etc. Top with a dressing of di- luted umeboshi paste. When the weather gets cooler, a bowl of buck- wheat noodles canbe your grain centre for your meal. Buckwheat Noodles with Shoyu and Tahini Dressing 1 pkt buckwheat noodles eg soba, mugwort ete 2 tolsp tahini 1 tblsp shoyu 1 tsp juice of lemon, lime or ginger Cook noodles in boiling water (with a pinch of salt) and stir occasionally to loosen, for about 10 mins until soft. Strain and run under cold water. Dilute tahini. shoyu and juice with 1/2 cup of stock or water, mix into noodles and to serve sprinkle spring onions on top. Spinach Salad with Hot Miso Dressing Serves 6 3/4 pound tofu 1 pound fresh spinach Safflower oil for deep frying. (approx 1 1/2 cups). Press tofu to remove excess water before frying. Wash spinach, remove stems & arrange the leaves in 6 salad bowls. Fry 1/2inch cubes of tofu until golden and crisp. Drain. Hot Miso Dressing 2/3 cup water 1/2 cup brown rice vinegar 2 tblsp white miso 1/3 cup safflower oil 1 small onion, finely minced 1 small pinch dried basil In asmall saucepan bring the water and vinegar to a boil, remove from heat, add miso and dissolve it thor- oughly by stirring with a whisk or fork. Heat 1/3 cup oil and saute onion, add basil and miso vinegar mixture and bring to a boil while stirring. Re- move from heat, pour dressing over spinach and serve immediately. Contractive Foods To bring warmth to your centre when the weather gets cooler! Pressure cooked grains and beans Roots and winter squashes Sturdy dark greens Miso soup - hearty soups with beans - garlic Sea vegetables, fish Toasted seeds and nuts Oatmeal raisin cookies Creamy oatmeal porridge Baking Winter squashes and roots taste very sweet when you bake them - especially if you cook them in a covered pot, together witha strip of kombu or wakame seaweed. Put 1/4" water in the pot, add veg and bring to a boil on the stove first. Sprinkle a little seasalt, cover and bake at 375 degrees for one hour. Cool Weather Veges Collards, daikon greens, kale, Chinese mustard greens, turnip greens. Have a daily serving of one of these sturdy greens for an abundant supply of vitC, beta carotene, iron, calcium and other essential nutri- ents. Steam 5-10 minutes until tender, Steamed greens daily keeps people off the alcohol and gives us plenty of upward energy and brain powcr. It’s one of the best types of food for the liver. Roger Green Hot Miso Dressing Sao To bring warmth to your centre when the weather gets cooler! Pressure cooked grains and beans Roots and winter squashes Sturdy dark greens Miso soup - hearty soups with beans - garlic Sea vegetables, fish Toasted seeds and nuts Oatmeal raisin cookies Creamy oatmeal porridge Baking Winter squashes and roots taste very sweet when you bake them - especially if you cook them in a covered pot, together witha strip of kombu or wakame seaweed. Put 1/4" water in the pot, add veg and bring to a boil on the stove first. Sprinkle a little seasalt, cover and bake at 375 degrees for one hour. Collards, daikon greens, kale, Chinese mustard greens, turnip greens. Have a daily serving of one of these sturdy greens for an abundant supply of vitC, beta carotene, iron, calcium and other essential nutri- ents. Steam 5-10 minutes until tender, Steamed greens daily keeps people off the alcohol and gives us plenty of upward energy and brain powcr. It’s one of the best types of food for the liver. Roger Green Contractive Foods Cool Weather Veges