Corn and Squash Miso Soup

Corn and Squash Miso Soup

one of my favorite quick soups recipes

Summer Squash Soup

2 t olive oil
1 onion, chopped
2 garlic cloves, minced
1 six-inch strip of wakame sea vegetable
3 C water or soup stock
3 C buttercup or any winter squash, skinned and cubed
1 celery stick, sliced
1 C corn (fresh or frozen)
4 T rice miso (light colored)
Celery leaves or parsley for garnish

Heat oil in a heavy stainless soup pot. Sauté the onions and garlic until the onions are translucent. Add the water, squash and celery to the pot. Use a pair of scissors to cut the wakame once along its length, then hold over the pot and continue cutting very thinly across the width so the pieces fall into the pot. Bring to a boil and cook on a medium flame for 10 minutes. Add the corn and simmer for 5 minutes longer. Blend the miso in 1/3 cup broth, then add to the soup. Cook 1 minute longer. Serve and garnish each bowl of soup individually.

The light colored miso paste are most delicious!  You can make miso soup a different way every day of the year. Let your imagination and the seasons be your guide.

Advertisements

Best Black Bean Soup

Best Black Bean Soup    black bean soup

1 cup black beans
5 cups water or mild-tasting vegetable broth (2 cups to soak, 3 cups to cook)
4-inch piece kombu sea vegetable
1 bay leaf
1 onion, diced
1 cup winter squash, cut in 1 inch cubes
2 large cloves garlic, chopped
1 teaspoon sea salt
2 – 3 teaspoons, cumin
Pinch or red pepper flakes
3 tablespoons tamari or soy sauce
Garnish; Chopped cilantro, parsley sprigs, or sliced scallions

Sort through beans for stones. Rinse beans. Soak in 2 cups water overnight or 8 hours.
Drain beans and transfer to big stainless steel or earthenware pot with 3 cups fresh water. Bring to slow-boil uncovered for 5 minutes, then skim off the foam.
Add kombu sea vegetable and bay leaf.
Cover and cook on low heat for about 1 ½ hour, until the beans are tender.
Add remaining ingredients and cook about 15 minutes.
Adjust seasonings to taste and amount of liquid to consistency desired.
Add garnish
Makes 4 to 5 servings



Sugar, Where it Does Not Belong

Sugar has a sneaky way of showing up in places where it doesn’t really belong. You expect the sweetness to appear in desserts, candy-coated treats and donuts, but in your hamburger?

Sugar’s near-ubiquity in processed and packaged foods makes limiting one’s daily sugar intake — a choice from which nearly anyone could benefit — a more difficult task. Krispy Kreme’s original glazed contains 10 grams of the stuff, but while we expect a donut to be extra sweet, savory foods such as a meatball sub and foods that are marketed as “healthy” — such as Greek yogurt — can easily get by a person’s sugar radar.

For the average adult, the World Health Organization recommends a daily intake of 25 grams of sugar, or about two and a half Krispy Kremes. According to Natasa Janicic-Kahric, an associate professor of medicine at Georgetown University Hospital, many Americans eat around five times the recommended amount of sugar.

Overdoing it with sugar may increase a person’s risk for heart disease, obesity and diabetes.  A third of American children are overweight or obese, which puts them at a greater risk for developing diabetes later in life. And recent research has found that sugar can get in the way of cognitive function or even put people in a bad mood. In more serious cases, sugar-laden foods may exacerbate experiences of depression and anxiety.

If you avoid dessert and sweet treats, but don’t keep track of the incidental sugar in your meals, you are mistaken.  Check below!

Thank you huffingtonpost.com

sugar not where

 


Patricia’s Potato Salad

The potatoes at the Farmer Markets have been looking so fresh and beautiful…I thought a good time to share this recipe from a cooking class I taught several years ago.  For the best taste please choose all organic ingredients. Hope you enjoy!

Patricia’s Potato Salad

5     large red potatoes, cooked, cooled and peeled
2      celery sticks, sliced
2     small kosher pickles, diced
1     small cucumber
1/3 C parsley, minced
1 T Dulse sea vegetable flakes

Toss all the above ingredients in a bowl. Blend the dressing ingredients and pour over the salad. Best when marinated for a few hours.

      Dressing

1      T olive oil
1      T mustard
1      T and 1 t balsamic vinegar
1      T and 1 t umeboshi vinegar
3/4  C nayonaise or mayonnaise
1/4  t pepper