Tag Archives: healthy eating

Homemade Amasake

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I could start this post with so many topics. The Presidential election this week could be one or the fact that some folks in New York and New Jersey are still without power after epic storm Sandy. I could share the progress I’m making in redesigning my kitchen…well not that one since each time I go back to the online design center I’m using the first floor of my house has been redone and I can no longer get to the upstairs. Clearly I need to get help on this remodel! You have likely heard enough about the other two topics so how about we change things up a bit.

I think the one topic I’m feeling pretty happy about is FOOD…good organic whole food in particular. Some of you might think that’s no fun. You may want sweet or comfort foods and don’t really care about healthy. Well what if you could have both? Seriously, I think I can share a dish that is really sweet and also healthy. It is made with just 3 ingredients and everyone can make it…it’s that easy. What… you ask is this dish? Amasake… I just love the name of this delightful dessert “Amasake” it has a musical ring to it. Try singing it to the tune of Fara Shaka and you’ll see what I mean. Amasake requires several hours to ferment so plan an afternoon or evening when you can be available to check on your process.

Homemade Amasake

4 cups organic sweet brown rice

6 cups spring water

½ cup Koji (we will talk a bit more about Koji promise)

1)      Wash the rice and soak it in the water overnight.

2)      Place rice and soaking water in a pressure cooker and bring the pot to pressure. You can do this in a regular pot as well just watch the rice closely to make sure it does not stick to the bottom of the pot. Once the pressure cooker has reached pressure reduce the heat and cook for 45 minutes.

3)      Remove from heat and allow pot to sit until the pressure is reduced naturally. Remove the lid and place the rice in a glass or stainless steel bowl.

4)      When the rice has cooled to a little warmer than body temperature mix the Koji into the rice.

5)      Put approximately 1 inch of water in a large pot and bring to a boil. Reduce heat to a simmer.

6)      Place the bowl of Sweet Rice and Koji into the larger simmering pot. Cover the bowl with a plate or lid. Allow the rice mixture to ferment in this warm environment for 4-6 hours. Check periodically and mix so the temperature is keep fairly even throughout the rice.

7)      Once the rice has become sufficiently fermented and has become very sweet, place the Amasake in a pot and bring it to a boil to prevent any further fermentation. If the Amasake continued to ferment it would turn sour.

8)      After the Amasake comes to a full rolling boil remove it from the heat to prevent burning. If you would like a smooth consistency place the Amasake in a blender and puree it.

9)      You and eat it plain or add fruit puree/juice to flavor it further. Amasake will keep for 6-10 days in the refrigerator. It also freezes well.

So there you have it…clean, simple and sweet!

Peace and Happy Cooking!

Here’s a photo of Amasake Plum Pudding with blanched almond and black sesame seed flower.  Photo taken by Marty…thank you Marty we love you!

Amasake Plum Pudding

Miso Happy

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Some of you more seasoned bloggers may see that I am a novice in the blogosphere. An example of just how much a novice follows: I just spent the last 2 hours trying to post a picture and video about my trip to South River Miso in Conway Massachusetts. The photo I took was upside down the video had a 2 minute advertisement for a new improved diet pill…I hope these things didn’t actually make it onto my blog but if I inadvertently posted them please pass them by…ignore them as I found something better to share! I found this delightful video link that stars Christian Elwel the owner operator of South River Miso.

http://www.southrivermiso.com/store/pg/102-About-Miso-Videos.html

I was among a handful of students from The Kushi Institute who had the good fortune of spending a Saturday with Christian and his wife. He has a wealth of miso making knowledge and is very happy to share his wisdom. He and his wife invited us into their miso haven providing a tour, sampling of many varieties of miso and wonderful stories of how they came to be the fine miso crafters they are.

Their property is in a beautiful country setting and one has a sense that they created every single garden, building, stone walkway, pond and sculpture with great thought and care. Everything seems to flow into the next with ease and I found myself so relaxed sitting near the frog pond watching the abundance of aquatic life. The tour was equally enjoyable giving me a sense of stepping back in time to the early craft of miso making. As a California girl I was struck by the similarities to fine wine winemaking that takes place in many regions of my home state. I found the day to be inspiring in that it helped me think about all the healthful qualities in miso while observing and learning about the process. I was also delighted to hear about the love and care that goes into its creation!

With all this said, I promised that I would share the recipe for miso soup in my next post…being a woman of my word I shall do so. Miso is a staple of Japanese diet and is also enjoyed by folks who are macrobiotic or simply enjoy healthy eating. As Christian said it has many active microorganisms and vital enzymes that aid digestion. Miso also helps to discharge toxins from the body. It is high in protein, calcium, iron and vitamin B. I will offer a basic miso soup recipe that can be eaten daily at breakfast to set your body in a proper state for the day.

Ingredients:

3 cups water

2” wakame-soaked and cut into small pieces

2 dried shiitake mushrooms-soaked and slice thinly

½ cup daikon-cut into thin half moons

1 ½ tsp – 1 Tblsp 2yr. barley miso

1 Tblsp minced fresh parsley or thinly sliced scallion for garnish

Add the wakame, shiitake and the soaking water to 3 cups water and slowly bring to a boil. Add the daikon, cover the pot, reduce flame to low and simmer for 3-5 minutes.

Dilute miso in a little broth before adding to soup stock. Add to pot and continue to simmer for 3-5 minutes on low flame. Once miso is added do not boil just let it simmer.

Serve in bowls with either parsley or scallion garnish.

Before indulging in your miso soup, take a moment to sit quietly and set your intention for the day. It does not need to be earth shattering. Merely offer gratitude and at be at peace.

Until next time

Welcome Fellow Foodies

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How wonderful our modern world is to allow me to create this simple blog and share it with you fellow foodies from around the world!

I’m excited to create this blog to share ideas and recipes with you that will not only be tasty but full of amazing nutrients, immune boosting and life force energies.

I recently completed the level 1 Macrobiotic Leadership Program at The Kushi Institute in Becket Massachusetts.The program was a 4 week intensive that covered macrobiotic foods and their healthful properties. It offered cooking classes (my favorite as you might guess from my blog title) healing, diagnosis and shiatsu classes.

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Maine sunrise photo by Marty! Thanks Marty

Our day began at 7 am with various energy exercises to greet the new day. We participated in both hands on classes in shiatsu massage and cooking as well as lectures focused on healing with foods, diagnosis and the history of macrobiotics. Many days did not end until 8:30 at night but my energy just kept increasing as did my attention to the topics. It was the FOOD!!!!!

We were blessed to have all our delightful macro meals prepared by a wonderful kitchen staff and chefs who themselves are macrobiotic. We ate together family style allowing us to learn about one another. The kitchen staff/chefs openly shared recipes and tips for improving the taste, texture and quality of the dishes they served. Such a gift to live and learn in a setting so welcoming and nourishing.

When I started the level program I was overwhelmed by the loss of my mother and brother-in-law within 3 months of one another. I didn’t at the time realize that my life was about to change for the better…it was difficult to think in terms of happy, peaceful and yes even joyful times ahead. But here I am starting this new adventure and asking you to join me as we explore the wonderful word of eating for life.

The recipe I share today is a staple of good eating at breakfast. So here we go

Millet and sweet vegetables

1 cup organic millet, washed and soaked overnight

½ – 1 cup organic corn, finely chopped carrots and squash

3 ½ cup water (spring or well water is best).

Small pinch of sea salt per cup of grain

Place millet first in heavy pot, place vegetables on top. Add water and salt.

  • Cover and bring to a boil.
  • Reduce flame to medium low and simmer for 30 to 35 minutes.
  • When all water is cooked out the millet dish is ready. Place is bowls and add a garnish of parsley, thinly sliced scallions, roasted sunflower seeds.

This is a very warming breakfast to sustain you through the morning. Adding steamed kale and miso soup makes it even better. Those recipes will follow in the next blog.

Happy cooking and living

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