Grain: Polenta with fresh Corn
Protein: Herbed Black Soybeans
Seaweed: Dulse Condiment
Vege: Carrots and Broccoli with Ume Dill Dressing
Pickle: Pressed Chinese Cabbage, Red Radish, and Lemon
Dessert: Berry Kanten
Polenta with Corn
3 cups of water
2 pinches sea salt
3 ears of organic fresh corn or one pkg. frozen organic corn
1 cup yellow corn grits
olive oil, shoyu (optional)
1. Bring water to a boil with sea salt.
2. Remove the kernels from the corn and set aside. Add the cobs to the water and simmer 10 minutes. If using frozen corn, wait to add with grits.
3. Remove cobs. Add fresh corn and yellow corn grits. Simmer, stirring occasionally for 5-10 minutes. When stiff, pour into a baking dish and let set.
4. (optional) Once set, slice and lightly pan fry in the olive oil. When one side is golden, flip and sprinkle with shoyu.
Herbed Black Soybeans
2 cans of Eden Black Soybeans or home-cooked black soybeans
1-2 tsp. shoyu
1 TB kuzu diluted in 1/8 cup cold water
3 pinches dried basil
juice from 1/2-1 lemon
1. Bring the beans to a boil and add the shoyu.
2. Simmer 2 minutes. Add the diluted kuzu and stir constantly for 1 more minute.
3. Shut off. Add the dried basil by rubbing it between your palms and then add the lemon juice. Garnish with parsley.
1 cup sunflower seeds
1/2 cup rinsed dulse
1. Warm up a skillet. Rinse the seeds in a strainer under cold water quickly. Strain again.
2. Immediately dry roast in the skillet, stirring constantly with a wooden spoon until golden brown. Remove any brown or broken seeds.
3. When the seeds are toasted golden brown, partially grind in a coffee grinder or a suribachi.
4. Toast the dulse by putting it a toaster oven until crisp. Careful, it toasts very quickly. Remove when crispy and still red in color.
5. Crumble the dulse and mix with the seeds.
Carrots and Broccoli with Ume Dill Dressing
2 cups water
1 pinch sea salt
2 cups carrot chunks
2 cups broccoli stems and flowerettes
Dressing: 1/4 cup corn or olive oil, 2 TB umeboshi vinegar, pinch sea salt, fresh dill
1. Bring water and salt to a boil. Quickly blanch carrots and remove from the water. Re-boil the water and quickly blanch the broccoli stems, remove and then the flowerettes and remove. Each should be bright and crunchy. Let cool separately.
2. When cool, arrange carrots and broccoli in a beautiful clear bowl.
3. Mix the dressing ingredients and toss with veggies. Let set 5-10 minutes so the dressing can marinade the vegetables.
Pressed Chinese Cabbage, Red Radish, and Lemon
1 head of Chinese cabbage
1 bunch of red radishes (save 2 out to make flower garnishes)
juice from 1 lemon
1. Chop the cabbage, red radishes and radish greens fine. (The red radishes in either thin circles or match sticks.)
2. Sprinkle the cabbage and radish greens lightly with salt and knead gently for 3-10 minutes to remove the water. Strain.
3. Add the red radishes and knead gently for 1/2 minute. Gently squeeze out all liquid.
4. Stir in the lemon juice. Garnish with the red radish flowers and sliced lemon rinds.
(This pressed salad can be made and pressed up to 1-2 days prior, depending on the temperature in your kitchen.)
2 quarts apple juice
2 pinches sea salt
1 pkg. agar flakes
1 TB kuzu diluted in 1/4 cup cold water
2 TB rice or maple syrup (optional)
5 cups fresh berries (please try to pick mulberries if you can! Delicious!)
1. Bring apple juice and salt to a boil.
2. Stir in agar flakes and simmer without the lid for about 10 min.
3. When the flakes have dissolved, add the rice or maple syrup and then the diluted kuzu and cook one minute.
4. Pour over fresh berries in a shallow glass cake pan. Cool to room temperature.
5. When serving, you can blend a small amount to serve as a cream on top or use the almond cream. Garnish with fresh berries.
Spring/Summer Recipe 2