VEGETABLES: Watercress with Sesame & Shiso

2 bunches of watercress

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.

VEGETABLES: Turnips with Miso & Snowpeas

Turnips with Miso & Snowpeas

3 – 5 small firm turnips cut from top to bottom into 1″ thick wedges

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.

SEA VEGETABLES: Wakame-Cucumber Pressed Salad

Wakame-Cucumber Pressed Salad

1 medium cucumber cut into thin quarter moons

(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

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

1. Remove weight.

1. Mix up ingredients. Serve

DESSERTS: Lemony Applesauce Pudding

Lemony Applesauce Pudding

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.

DESSERTS: Cherry Kanten (“Macro Jell-O”)

Cherry Kanten (“Macro Jell-o”)

1 quart Knudson’s Cherry Cider or 1 quart unfiltered apple juice

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.