1‑inch piece kombu

½ cup carrots

½ cup onions

3 cups water

Pinch of sea salt

1. Soak chickpeas for 6‑8 hours or overnight with a little kombu.
2. Dice carrots and onions.
3. Layer kombu on the bottom of the pressure cooker and place chickpeas on top.
4. Add the water, including the soaking water, if desired.
5. Bring mixture to a boil without a lid, reduce the flame, and cook for 30 minutes.
6. Discard any foam that rises to the surface.
7. Cover the pressure cooker and bring to pressure on a low flame.
8. Cook with low pressure for about 40 minutes.
9. Allow pres­sure to come down completely and remove the cover.
10. Remove the beans and layer the carrots and onions on the bottom of the pot.
11. Place the beans on top of the vegetables.
12. Bring to a boil, cover with a heavy regular lid (it is better not to pressure‑cook the vegetables), reduce heat, and cook on a medium flame for about I hour until the beans are 80 percent done.
13. Add a pinch of sea salt and continue cooking until the beans are well done, but not mushy and most of the liquid has evaporated.
14. Transfer to a serving dish.

© 2010, Cynthia Briscoe. All rights reserved.

1 strip of kombu, 2-3 inches long, soaked and diced

1 cup spring or well water for soaking kombu

1 quart spring or well water

2 cups diced onion (about 2 medium onions)

1 ear of sweet corn (or 1 cup of frozen organic corn)

1 tablespoon chopped parsley

1 teaspoon sea salt

1. Place the lentils in the bowl and wash them. Set them aside to drain.

2. Wipe both sides of the kombu with a clean, damp sponge. Place it in a bowl with I cup of water and let it soak for 3-5 minutes. Remove, place it on the cutting board, and dice. Save the soaking water.

3. Peel and wash the onions and then dice them into large pieces.

4. Remove the husk from the ear of corn and wash the corn under a stream of cold water. Place it on the cutting board and remove the kernels with the vegetable knife. Set them aside.

5. Wash the parsley under a stream of cold water, chop it very fine, and set it aside.

6. Place the kombu, onions, lentils, and water, including the kombu soaking water, in a pot. Bring to a boil, place the lid on the pot, and reduce the flame to medium‑low.

7. Cover and simmer on a medium‑low flame for 45 minutes. Then add the corn kernels and sea salt. Cover and simmer for another 10‑15 minutes.

8. Remove the lid, add the chopped parsley, and cook, uncovered, for another 3‑5 minutes. Remove from the pot and place in a serving bowl.

© 2010, Cynthia Briscoe. All rights reserved.

This dish is soothing and satisfying, the flavor combination is similar to deviled eggs.

Ingredients
• 1 cup green split peas
• 2 ¾ cups water
• 3 inch piece of kombu, soaked and cut into ½ inch squares
• 1 stalk of celery, diced ¼ inch pieces
• 1 ½ level teaspoons sea salt

Preparation
1. Wash split peas and drain.
2. Place kombu on the bottom of the pot, then the celery and next split peas.
3. Pour water down the side of the pot.
4. Bring to a gentle simmer uncovered.
5. Skim off any foam that rises to the surface.
6. Place a heat deflector under the pot.
7. Cover with a lid. Keep the heat low so the pot does not boil over, or leave the pot lid ajar.
8. Cook for 30 minutes or until the peas are about 80% soft.
9. Add the sea salt and continue cooking until the peas are mostly dissolved.
10. Place in a 9-inch x 13-inch pan to cool and firm.
11. Serve with a scoop of split peas topped with a small amount of White Miso Dressing made as follows : 1/4 cup white miso and 3 Tablespoons brown rice vinegar. Add the brown rice vinegar to the white miso a little at a time. Mix until smooth and creamy.

© 2010, David Briscoe. All rights reserved.

1 Tablespoon sea salt

1. Place sesame seeds in a bowl and cover with water.  Pour off the seeds that float to the top into a fine mesh strainer.

2. Repeat, covering with water and pouring out the seeds suspended in the water, somewhat like panning for gold.  Continue adding water and pouring off seeds until just a few are left in the bowl.  Check these last seeds for stones or pieces of sand.  If there are more than two or three pieces of sand or stones, repeat this washing process again.

3. Drain the seeds in the strainer.

4. Heat a skillet and roast the salt, stirring, until the salt is dry and loose.  The color may darken slightly.

5. Place the roasted salt in the suribachi and grind.  Periodically, brush the salt out of the grooves of the suribachi with stiff bristled pastry brush.  Continue grinding until the salt feels powdery and not “grainy”.

6. Dry the sesame seeds before roasting.  Place in a heavy skillet or Dutch oven over a medium flame.  Stir continuously with a wooden spoon, drying until the seeds no longer stick to the wooden spoon.

7. Heat a stainless steel frying pan over a medium flame.

8.   Cover the bottom of the pan with a thin layer of sesame seeds.  If the seeds start popping out of the pan and all over the stove top, reduce the heat.

9. Place a lid on the pan.  Shake the seeds in the pan in a back and forward motion similar to popping corn.  The seeds are done when you can crush a few seeds easily between the thumb and fourth finger.

10.  Pour the finished seeds into the suribachi with the ground sea salt.  Continue roasting the seeds as described above until all the seeds are roasted.

11.  Grind the seeds in the suribachi with the sea salt until about 2/3 of the sesame seeds are crushed.

12.  Serve a sprinkling on grains as a condiment.  Gomashio may be stored in an air-tight jar for about two weeks for maximum flavor and freshness.

© 2010, Cynthia Briscoe. All rights reserved.

1/2 cup tightly packed dulse (yields about 1/4 cup

powdered dulse)

1.  Unfold dulse and check for sea shells and stones.

2.  Spread dulse on a cookie sheet and bake at 350˚ for 10 to 15 minutes, or until dulse can be

crushed easily.

3.  Place pumpkin seeds on another cookie sheet and bake at the same time for 10 to 15 minutes.

4.  Stir once after 5 minutes so the seeds bake evenly.  The seeds are roasted when they puff out and

are slightly golden.

5.  Place dulse in a suribachi and grind to a fine powder.

6.  Add roasted pumpkin seeds to the powdered dulse and grind with the pestle until about 2/3 of the

seeds are crushed.

7.  Serve over grains, porridge or creme soups.

© 2010, Cynthia Briscoe. All rights reserved.

2 cups diced watermelon rind (white part with the outside skin trimmed off)

1 tablespoon sesame oil

1 tablespoon barley miso (or to taste)

1.  Cut away the outer green skin of the watermelon.  Dice the white part into 1/2″ cubes.

2.  Warm the oil in a cast iron skillet.

3.  Add the watermelon rind.  Saute 2-3 minutes over medium high flame.

4.  Add miso.  Mix in until the miso melts.

5.  Cover pot with a lid and cook until the watermelon rinds are semi soft.

6.  Serve as a condiment for grain, bread, or pasta.

© 2010, Cynthia Briscoe. All rights reserved.

4 cups amasake

6 tablespoons kuzu

Water for diluting kuzu

A few toasted sesame seeds or roasted chopped almonds for garnish

1.  Place amasake in a pot. Stir and slowly bring to a boil.

2.  Place the kuzu in a small bowl and cover with water.  Stir with your fingers until you can feel the kuzu lumps are dissolved.

3. Pour a trickle of diluted kuzu into hot amasake, stirring continuously with a whisk to avoid lumps.

4. Continue stirring until the kuzu is cooked.  The starch turns from a milky white to a more clear consistency.

5.  Spoon into a dessert cup and garnish.

© 2010, Cynthia Briscoe. All rights reserved.

4 heaping Tablespoons agar flakes

3 cups bing cherries

1/4 teaspoon sea salt

1 heaping Tablespoon kuzu

1/2 cup water

1. Pour juice into a cooking pot and add the agar flakes.  Stir and allow to rest for 10-15 minutes.
2. Slowly bring the ingredients to a simmer.
3. Add sea salt.
4. Continue simmering with a lid on the pot, slightly ajar so the juice doesn’t boil over.
5. Cook an additional 20-30 minutes or until the agar flakes are completely dissolved.
6. To prepare cherries, wash and pull off stems.  Pit the cherries by holding a cherry in one hand and pushing the pit out with the blunt end of a chopstick.
7. In a small bowl, dissolve the kuzu in the water.
8. Slowly add the kuzu to the simmering juice, stirring continuously until the kuzu cooks and turns clear.
9. Pour the kanten in a 9 X 13 pan.

10.  Add the pitted cherries and allow to cool until the agar sets up.

© 2010, Cynthia Briscoe. All rights reserved.

1 cup organic apple juice

3 Tablespoons kuzu

1/2 teaspoon grated lemon zest

1 teaspoon vanilla

1/8 teaspoon sea salt

1/4 cup currants

1/3 cup roasted and coarsely chopped almonds

1. Bring applesauce and sea salt to a boil, covered.  Take care when removing the lid as the thick, hot applesauce will “sputter” out of the pot.  Use the lid as shield to protect your face when opening the pot.

1. Dissolve kuzu in apple juice.  Stir into applesauce, cooking over low flame until kuzu turns clear.

1. Turn off heat and stir in lemon zest and vanilla.

1. Ladle into individual serving cups and garnish with currants and chopped roasted almonds.

© 2010, Cynthia Briscoe. All rights reserved.

© 2010, David Briscoe. All rights reserved.