3 cups organic applesauce

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.

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.

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.

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.

Red Radishes, cut into thin rounds

Sea salt

1. Wash and slice vegetables into very thin slices.

2. In a large bowl, mix vegetables and add about 1/2 teaspoon of sea salt per cup of chopped vegetables.

3. Mix gently by hand.

4. Transfer to a salad press and apply pressure to the press. If a press is not available, leave in a bowl and

place a small plate that fits inside the bowl, adding a weight on top of the plate.

5. Let the vegetables sit for 30‑60 minutes or more (depending on the vegetables, harder vegetables take

longer, leafy vegetables take less time) or until water is expelled from the vegetables.

6. If the vegetables taste too salty, quickly rinse under water.

7. Serve plain, with lemon juice, rice vinegar, or umeboshi vinegar.

• Nice pressed salads include: mustard greens or radish greens, chopped finely and pressed for 30 minutes; cabbage leaves, finely chopped, layered with sea salt, and pressed for 30 min­utes; carrots, grated, shredded, or cut into matchsticks, pressed for 30 minutes.

•   Ingredients may be pressed longer, up to a couple of days, to make light pickles.

• Brown rice vinegar, umeboshi vinegar, or shoyu may be used for variety in the press­ing instead of salt.

1 Tablespoon minced pickled shiso (the dark leaves in the umeboshi jar)

2 Tablespoons chopped roasted sesame seeds

1 sheet of nori, torn in 1/2 inch pieces

Pot of boiling water

1.     Bring about 2 to 3 inches of water to boil in a cooking pot.

2.     Wash, clean and drain watercress.

3.     Place 1 bunch of watercress in the pot of rapidly boiling water.

4.     Cook about 5 to 7 minutes until watercress is tender but still bright green.

5.     Remove from water, drain and allow to cool.  Cook the second bunch of watercress.

6.     Squeeze out some of the extra water from the cooked watercress.

7.     Cut in 1/2 inch pieces and toss with the chopped shiso and half of the sesame seeds.

8.  Arrange in a mound on a serving dish.  Garnish with the remaining chopped, toasted sesame seeds and the pieces of nori.  Eat immediately.

Handful of snow peas

2-3 teaspoons barley miso

Water

1.  Place turnips in a saucepan, adding about 1/2″ water to the bottom of the pot.

2.  Cover with a lid.

3.  Bring to a high boil, and then reduce flame to a medium low.

4.  Cook for 5 to 10 minutes or until just tender.

4.  Snap off stem end of each snow pea and remove “strings”.

5.  Dilute miso in a little water and spoon over the top of the turnips.

6.  Place snow peas on top of turnips.

7.  Shut off the flame and cover with the lid, allowing the heat from the turnips to cook the snow peas

just until they turn bright green, but are still a little crunchy.  Remove the lid.

8. Serve immediately.

(If waxed, peel the cucumber first)

1 inch of dried wakame, soaked until soft (about 5

minutes)

1/4 tsp. sea salt

1/2 tsp. umeboshi vinegar (ume su)

1. Mix all ingredients and place in a salad press or in a small crock with a plate and a weight on top. The weight can be a filled jar.

1. Allow the ingredients to press for 30-60 minutes.

1. Remove weight.

1. Mix up ingredients. Serve

2 medium or 1 large yellow onion, sliced into half moons

1 teaspoon light sesame oil

pinch sea salt

2-3 tablespoons shoyu (natural soy sauce)

Rinse the arame, drain and allow to sit until soft. Do not let the arame soak in water.

Cut yellow onions into thin half moons.

Heat sesame oil in a large skillet.

Sauté onions for 5-10 minutes or until transparent.

Layer the softened arame on top of the onions. Add enough water to cover the onions and arame.

Bring to a boil, reduce flame, and simmer for 30-40 minutes.

Add shoyu (natural soy sauce). Cover and continue cooking for another 10 minutes.  A few minutes before the cooking is finished add 2 teaspoons of ginger juice from freshly grated ginger, and 1/2 teaspoon of lemon zest (grated lemon peel). Cover pot and continue to cook for a few more minutes or until all liquid has cooked away.

Mix arame and onions together. Serve.

3 cups cooked barley

½ cup carrots, diced

¼ cup celery, diced

¼ cup red onion, diced

¼ cup red radish, halved and thinly sliced

¼ cup sweet corn, removed from the cob

¼ cup green peas or green beans

5 shiitake mushrooms, soaked and diced

½ cup cooked chickpeas

¼ cup seitan, diced water

1. Place the cooked barley, chickpeas, red onion, red radish, celery, and chick­peas in a mixing bowl.

2. Place a small amount of water in a saucepan and bring to a boil.

3. Boil the sweet corn for 1½ minutes, the carrot for 1½ minutes, and the green peas or green beans for 2 to

3 minutes.

4. Place in the mixing bowl.

5. Place ½ inch water in a saucepan and season with tamari soy sauce for a slightly salty flavor.

6. Place the shiitake mushrooms in the saucepan, cover, and bring to a boil.

7. Reduce the flame to medium‑low and simmer for about 10 min­utes until tender.

8. Remove and drain.

9. Place the shiitake in the mixing bowl.

10. Set the cooking water aside and use for soup stock.

Tamari‑Ginger Sauce

1 Tbsp tamari soy sauce

¼ to 1/3 tsp ginger juice

½ to 2/3 cup water

1. To prepare the dressing, place the tamari soy sauce and water in a sauce­pan and heat.

2. Turn off the flame, and add the ginger juice, and mix.

3. Mix the barley and vegetables in the mixing bowl.

4. Pour the tamari‑ginger dressing over the barley salad just before serving. Place in a serving dish.