Note: this piece first appeared as the March 2007 ClarkWellness.net Recipe of the Month.
Serves 4
This delicious salad includes healthy amounts of essential fatty acids from walnuts and walnut oil. The recipe is so quick and easy that it can be thrown together even on a busy night to add some extra nutrition (and yumminess) to any meal. Umeboshi vinegar is a Japanese condiment available in the Asian/macrobiotic or vinegars section of the natural foods store; daikon is a large white Japanese radish also available in natural markets.
2 large carrots
2 medium to large daikon radishes
3 tablespoons walnut oil
1 to 2 tablespoons umeboshi vinegar
1/3 cup chopped walnuts, toasted if desired
1 tablespoon chopped fresh parsley
Peel the carrots and radishes and grate them. Toss to combine. In a separate small bowl, combine the walnut oil and umeboshi vinegar. Whisk well and pour over the vegetables. Toss well. Sprinkle walnuts and parsley over the salad.
Note: this piece first appeared in the January 2006 issue of Clark Wellness ForkBytes.
Umeboshi plum vinegar (a Japanese condiment available in the macrobiotic/Asian section of natural food stores) cuts through the natural bitterness of the kale with salty/sour flavor, making this simple dish an unusual taste delight.
Prep time: 5 minutes
Cooking time: 5 to 10 minutes
Makes 2 to 3 servings
1 bunch kale (any kind)
umeboshi vinegar to taste
Wash kale and cut or rip into bite-sized pieces. Place in a steamer basket over boiling water, cover, and steam until tender and vibrant in color, about 5 to 10 minutes. Remove kale from steamer, sprinkle umeboshi vinegar to taste, and serve immediately.
Note: this piece first appeared as the July 2005 ClarkWellness.net Recipe of the Month.
Prep Time: 5 minutes
Yields: 1 cup pesto
Try this delicious, easy-to-make spread on sandwiches, or toss it with noodles or whole grains for a quick meal. It also makes a great topping for roasted vegetables, and you can thin it with water for a delicious salad dressing! Umeboshi vinegar is a flavorful sour vinegar from the Japanese umeboshi pickled plum available in the macrobiotic/Asian section of natural foods stores (or, sometimes, with the regular vinegars).
1 cup oven-toasted hazelnuts
1 cup loosely packed fresh basil
1 cup loosely packed fresh flat-leaf (Italian) parsley
3/4 cup extra virgin olive oil
3 teaspoons umeboshi vinegar or fresh lemon juice
1 teaspoon salt
Place all ingredients in a food processor and purée until smooth. Store leftovers in refrigerator.
