Shepherd’s Barley Soup

Ingredients: 1/4 onion, chopped (optional) 4 carrots, grated 2 parsnips, diced 1 tablespoon oil 2 quarts water 1 cup barley 1/3 teaspoon ginger, grated 1 teaspoon sea salt or 1 tablespoon natto miso Parsley Directions: Saute onion, carrots and parsnips in oil. Add water, barley and ginger. Simmer 90 minutes. Read more…

Hot and Sour Chinese Salad

Ingredients: 2 cups snow peas, cooked slightly 4 cups noodles, cooked and drained and cut into 2-inch lengths For the dressing: 1 green onion, chopped 1 tablespoon umeboshi paste 2-3 teaspoons mustard Juice of 1-2 lemons Directions: -Gently combine peas with noodles. -Blend ingredients for dressing with a mortar and Read more…

Gypsy Soup

Ingredients: 1 leek, diced (optional) 2 carrots, sliced 1 cup cabbage, chopped 2 cups winter squash or pumpkin, diced 2 quarts hot water 1/2 teaspoon sea salt 1 teaspoon oil Directions: Saute leeks, carrots, cabbage and squash for 10 minutes. Add water and salt. Reduce heat. Simmer for 35 minutes. Read more…

Hummus

Ingredients: 2 cups cooked garbanzo beans 1/4 cups tahini or sesame meal 1 clove garlic (minced) 6-8 TBSP lemon juice Dash of hot pepper 1 TBSP olive oil (optional) Sea Salt to taste Directions: Mash or puree garbanzos with the rest of the ingredients.  Spread on plate and garnish with Read more…

Winter Sunshine Soup

1 cup yellow split peas, soaked 2 qt. of water 1 five-inch piece of kombu, soaked 1 onion, chopped 2 carrots, sliced 1 cup winter squash, diced 1/2 cup parsley, chopped pinch of sea salt miso to taste Directions: Place the peas and kombu in a large soup pot with Read more…