Note: this piece first appeared as the October 2007 ClarkWellness.net Recipe of the Month.
Serves 2
This preparation method for miso soup is not traditional, but it’s an easy, quick way to enjoy this healthful and delicious dish. Try making Super Simple Miso Soup for breakfast, especially in cooler weather! You can substitute other vegetables and use whichever variety of miso you prefer. Nori and dulse granules (made from the sea vegetables nori and dulse) are available in the macrobiotic section of health food stores. Miso paste is also available in health food stores (in the refrigerated section).
1 carrot, grated
1 3-inch piece of daikon radish, grated
1 cup thinly sliced collard greens
2 cloves garlic, crushed
1 teaspoon grated fresh ginger
2 teaspoons nori or dulse granules
3 cups boiling water
1 tablespoon sliced scallions
1 tablespoon brown rice or mellow white miso
Place carrots, daikon, collards, garlic, ginger, and sea vegetable granules in a large bowl or medium soup pot. Pour the boiling water over the vegetables and let sit for 5 to 10 minutes or until vegetables are soft. Stir in the scallions and miso and serve immediately.
Note: this piece first appeared in the February 2007 issue of Clark Wellness ForkBytes.
The use of kombu, a sea vegetable available in the macrobiotic/Asian section of the natural foods market, helps remineralize the lentils and rice and aids digestion.
Serves 3 to 4
1 cup brown or green lentils, rinsed
1 small piece kombu (about 2 inches long)
4 cups water
2 tablespoons extra-virgin olive oil
1 large yellow onion, sliced
1 1/2 teaspoons sea salt
1/4 teaspoon white pepper
1/4 cup chopped parsley
1/2 cup brown rice, rinsed
Place the lentils, kombu, and water in a soup pot. Bring to a boil, reduce heat, cover, and cook for 15 minutes.
Meanwhile, heat the olive oil in a small skillet. Add the onion and sauté until well browned. Set aside.
After the lentils have cooked for 15 minutes, add the onion and cooking oil (reserving some cooked onions for garnish if desired), salt, pepper, parsley (reserving some for garnish if desired) and brown rice. Re-cover and cook another 30 to 45 minutes or until the lentils and rice are tender, but not mushy. Garnish with reserved onions and/or parsley, if desired, and serve.
Note: this piece first appeared as the November 2005 ClarkWellness.net Recipe of the Month.
Serves 2 to 3
The unusual combination of thyme and cinnamon lends an interesting and tasty twist to this colorful dish. You’ll find aduki beans (also called adzuki beans, red dragon beans, or red wonder) in natural food stores. Cooking the aduki beans with kombu, a seaweed available dried in the macrobiotic/Asian section of natural food stores, helps stave off digestive distress from the beans. Leafy greens add flavor, nutrition, and a beautiful touch of color.
3/4 cup dry aduki beans
water for soaking
1 3-inch piece of kombu seaweed
2–3 cups water
1 winter squash (butternut, acorn, delicata, etc.), peeled and cut into pieces
small handful chopped greens, such as arugula or kale, plus more for garnish (optional)
1/2 teaspoon dried thyme leaves
1 teaspoon ground cinnamon
Sea salt
Sort and rinse the aduki beans, then soak them in water overnight. Drain and rinse. Add beans to a medium-sized soup pot along with the water and kombu. Bring to a boil; skim off foam if necessary. Reduce heat, cover, and simmer 25–30 minutes.
Add the squash to the pot and boil another 15–20 minutes or until squash and beans are just tender. Stir in greens, if using, and season with thyme, cinnamon, and sea salt. Garnish individual servings with extra chopped greens, if desired.
See step-by-step photos of this dish!
Aduki Squash Stew
