Miso

All posts tagged Miso

Aubergine Crisps

Published January 5, 2012 by Polana Fowdrey

I don’t find raw aubergine (“eggplant” to all my American friends!) very easy to eat, so I am always pleased to find ways to make it more palatable. Here’s something I tried last week, which Mr H and I absolutely loved. We nommed the lot, as soon as they came out of the dehydrator!

Aubergine Crisps

Equipment: Spiralizer or sharp knife and steady hand, Dehydrator

Ingredients

1Aubergine/Eggplant

Oil (I used Hemp Seed Oil)

Miso paste

Hot water

Method

Make up a Miso soup from a little Miso paste and hot water. (If you want to go All-Raw, use an alternative marinade such as a raw veg juice or herb salt etc)

Spiralize the Aubergine into thin spiral slices, using the flat blade.

Cut through the spiral to make thin slices. (Alternatively simply cut the aubergine into the thinnest slices you can manage.)

Dip the aubergine slices into the marinade and let them soak for about 10 minutes.

Lay the wet slices onto a dehydrator sheet and lightly brush a little oil onto both sides.

Dehydrate over night. They will go hard and crispy (like crisps) and will be ever-so moorish.

Now, I want another aubergine!

Note: “Crisps” in the UK are the same as “chips” in the US. We have a different use for the word “chips!”

Advertisements

Juice Feasting, Detoxing and New Year Cleansing

Published January 1, 2012 by Polana Fowdrey

What better day than the 1st January to start a Juice Cleanse?

I’ve been planning this for a few weeks, since I found myself in bed for a week at the end of November with ‘flu.

I’m not usually susceptible to viruses, or at least, if I am, I tend to kill them off pretty quick. Not this time – I was clearly run down and needed to rest.

Trying to do any kind of cleansing/feasting on juices and raw nut milks over yuletide was a preposterous idea, especially with family visiting and copious amounts of food to prepare, so i waited until today.

My aim is to have a good detox and flood my body with nutrients. Since my initial foray into raw food in June last year, I have experimented with varying amounts and ratios of raw/cooked food, tried a number of foodstuffs I hadn’t previously eaten and removed a few which I didn’t feel were benefiting me, in order to find my balance.

Noting how I felt continuously, my main observation has been that a high raw diet suits me well, with only minimal amounts of cooked foods, very little soya, plenty of nuts and seeds, lots and lots of organic veg, some fruit, a fair amount of seaweed (will my obsession with the sea never end?) and miso. I swear miso saved me from the ‘flu! I’ve been having it every day for breakfast ever since I was ill, with a generous pinch of seaweed and nutritional yeast stirred in.

Now, Miso is not raw of course, but it is live. I always buy unpasteurised Brown Rice Miso and that really hits the spot.

That’s what I mean by finding my balance (and everyone’s is different) and discovering which foods are best for me.

But back to the New Year Cleanse. Today I deviated from my miso breakfast and went for juice, which I drank throughout the day.

It is now evening and I have moved onto nut milk before I go to bed later.

Here are todays recipes and nutritional information:

Beetroot, Orange, Apple and Cucumber Juice:

Beetroot Juice, made with 2 medium beetroots (known as “Beets” in the US)

Scrub and chop the beetroot.

Blend with 1 litre filtered water.

Strain through a nut milk/ strainer bag.

I made quite a bit of this and bottled it for future days. It won’t be quite as fresh, but it will be quick and convenient.

To 1 litre of beetroot juice I added:

300ml apple juice

300ml orange juice

1 cucumber.

I blended these and strained out the cucumber (my personal taste)

Beetroots are an excellent source of  vitamins A, B1, B2, B6 and C, as well as calcium, magnesium, copper, phosphorus, sodium, iron, choline, folic acid, iodine, manganese, organic sodium, potassium, fibre and carbohydrates in the form of natural digestible sugars. They also serve to “clear things out” somewhat in preparation for what’s to come.

The juice (2 litres) lasted me all day, mainly because I was very tired from last night and slept for most of the afternoon.

This evening I had a cup of herbal tea, which wasn’t doing what I wanted so I got the Brazil milk out.

I made Brazil milk this morning and bottled it.

1 cup Brazil Nuts, soaked overnight and blended with 1 litre of filtered water

Strain and bottle or use.

I had about 1  litres of milk and some pulp to add to my beetroot pulp for Beet Burgers (for Mr H, who needs his munchies!)

This evening I used  500ml Brazil milk and added the following:

1 banana

4 dried figs (mine were “ready to eat” and quite soft. You may want to soak drier figs)

1 tsp maple syrup (optional – I thought it would be less sweet than it turned out)

1 tsp lucuma powder

1 tsp ginger powder

I blended all these together, then transfered to a saucepan and warmed to blood temp before drinking.

I got 2 mugfuls out of this and it warmed me nicely on this chilly evening. I called this drink Figgy Puddin’

The drink has plenty of Calcium in it, which will please my Mum, who has been nagging me to get more calcium!

I also took some supplements today – vegan multivits and extra Vitamins B12 and D. Why the extras? Well, I seem to be one of those people who doesn’t absorb B12 very well, so I have to supplement my diet quite heavily. Being a vegan, I need to be extra careful and a couple of times in my life my levels have started to slip, so I go for overkill a bit.

And Vitamin D? Well, although Bognor Regis (my current abode) is widely touted as “the sunniest place in Britain,” in my opinion, the words “sunniest place” and “Britain” should never be used in the same sentence.

Rain is what we have in the UK. We are very good at it. Sun, less so. So everyone in Britain really needs a Vitamin D supplement, either in their food, or in a pill. When we get our 3 weeks of summer I’ll have plenty of supplemented Vit D3 stored in my body to convert with sunlight, as long as I brave the sun headache long enough to absorb it!

Now I’m done with the drinking and I’m off for a nice bath… and bed. Night night. =)

Bacteria Are My Friends

Published August 5, 2011 by Polana Fowdrey

I have recently been learning a lot about the beneficial bacteria in cultured and fermented foods and have been introducing these foods into our diet.
One of the biggest benefits I have noticed is the improvement in my digestion.
I no longer have gas, whereas I used to – a lot! I notice now that if I don’t eat these foods for a couple of days; my digestion plays up.
I used to feel sick whenever I ate anything. Since switching to raw food, I do not feel sick anywhere near as often. Beneficial bacteria help this situation dramatically.
Another improvement is in my skin, hair and nails. My skin is smoother and softer – on my body, as well as my face; my hair and nails are growing faster and are stronger. Additionally, my hair, which used to be quite dry, now rarely needs conditioning. (I have changed some of the products I use, but this is not the only reason I believe my hair has improved.)

Here are some of the fermented foods I’ve been making:
Sauerkraut and Kimchi
In addition to the sauerkraut I discussed in an earlier post, I have also been making Kimchi. This Korean dish uses miso instead of salt-water. It’s just as easy to make and I have been using a variety of vegetables, layering them in the jar. It is just as delicious as sauerkraut and a perfect way to make some of those hard greens more palatable.
Some people can manage  crunchy, crispy foods, but I have never ben able to get on with it; I like my food quite soft. Culturing it helps me enormously!

Cultured Water

When I have eaten all the kimchi/sauerkraut from a jar, I bottle the leftover water and use it in savoury recipes, instead of regular water. It adds nutrition and flavour.

Kefir
Water kefir grains are amazing. I bought a small packet on ebay and started making my own Kefir.
Just add a couple of spoonfuls (1 packet) of kefir grain to a glass Kilner jar of filtered water.
Add a couple of spoons of sugar (you could use any sugar, maple syrup, fruit sugar etc.) and leave it for a couple of days. It is ready to drink then, either on its own or added to fruit juice or a smoothie.
The grains grow and multiply. I was amazed at how big some of them got.
In no tome at all, I had enough grains for two jars, then three, then four and now I have five jars on the go, spaced a day apart, so there is always some ready. I even gave my mum some grains when she visited.
I’m not sure I entirely understand exactly what kefir grains are; some sort of bacteria, but I’m no scientist and even though I live with one, I haven’t yet figured it out! What I do know is that kefir tastes good and does me good – all I ask from my food.

Miso
Although miso is not a raw food, it is a living food; at least, if you buy an  un-pasteurised variety.
I use it quite a bit in kimchi, sauces and sometimes just as a drink. I have been a fan of miso for many years.
One of my cousins once asked my what my secret to eternal youth was (he hadn’t seen me for 10 years and asserted that I hadn’t aged!) I told him it was miso, and promptly made a cup to drink!

There are other fermented foods I want to try and I will let you know how I get on when I do.

 

 

Originally published on www.pollyskitchen.blogspot.com

%d bloggers like this: