Author Archive

Tossed Salad with Mustard Herb Dressing

Place all dressing ingredients in a blender and blend until creamy. Using a fork, score the skin of the cucumber by drawing the fork down firmly into the skin (optional) and slice into rounds. Arrange the salad ingredients on individual serving plates and serve with dressing.

Baked Potato with Dulse Flakes

Preheat the oven to 350°. Lightly oil the skins of the potatoes with oil. Place the potatoes on a baking sheet and bake approximately 45 to 50 minutes or until tender. Remove from the oven and place on a serving plate. Make a slit with a knife in the top of each potato, place a tablespoon of sour cream on each, and sprinkle with dulse flakes.

Basic Red Quinoa

Bring water and sea salt to a boil in a medium heavy saucepan. Add the quinoa, cover and bring to a boil. Reduce the flame to low and simmer for 12 to 15 minutes. Turn off the flame and let sit for 5 minutes. Remove and serve with any Eden Gomasio, Eden Shake, Dulse Flakes, or Shiso Leaf Powder sprinkled on as a condiment.

Rice Ball (Onigiri) - Nori Sea Vegetable

Lightly moisten your hands with cold water. Take 1/2 cup cooked rice and form it into a ball, packing it firmly. Poke a hole into the center of the rice ball with your finger and insert a 1/2 teaspoon ginger slices or 1/4 umeboshi plum into the center. Pack the ball again to close the hole, lightly moistening hands if needed. Fold the nori sheets in half and tear along the fold. Fold in half again and tear on the fold. You should now have eight equal-size squares of nori (about 4" X 4" - four from each sheet). Lightly moisten hands, trying not to use much water, and place 1 square of nori on a rice ball, packing until it sticks. Take another square and place it on the rice ball completely covering the rice ball with nori. Pack gently, but firmly to make sure the nori adheres to the rice. Repeat the above steps until you have 4 rice balls completely covered with nori. Eat as you would an apple. Rice balls are great for backpacking, camping, picnics, breakfast, lunch or dinner, or just a healthy, delicious snack anytime. Note: Use only leftover short or medium grain brown rice to make rice balls. Long grain and basmati are not sticky enough to make rice balls.

Miso Soup - Shiro Tofu & Carrot

Place water, shiitake and bonito flakes in a pot, cover and bring to a boil. Reduce the flame to medium-low and simmer 10 minutes. Add the carrots and bonito flakes, cover and simmer 3 minutes. Reduce the flame to very low. Purée the miso with 3 T. water or soup broth. Add wakame flakes, tofu and pureed miso to the pot. Simmer without boiling for 2 minutes. Serve garnished with scallions.

Miso Soup - Basic

Rinse wakame, soak in cold water to cover for 5 minutes and dice or add flakes directly, no soaking required. Bring water to a boil and add wakame, onion and carrot. Simmer 5 to 7 minutes. Reduce flame to very low. Add puréed miso and simmer without boiling for 2 minutes. Serve garnished with green onions. Optional Ingredients: tofu, dried tofu, shiitake, maitake, leafy greens, daikon, lotus root, leeks, round or root vegetables, cooked noodles or mochi.

Kombu, Shiitake, Bonito Flake Dashi (noodle broth) - Seasoned

Place the water, kombu and shiitake in a medium saucepan, cover and bring to a boil. Reduce the flame to medium-low and simmer 4 to 5 minutes. Remove the kombu and set aside. Cover and continue to simmer the shiitake for about 15 minutes. Remove shiitake and set aside. Turn the flame to off and add the bonito flakes. Let sit for 2 to 3 minutes. Pour the unseasoned dashi into a strainer to remove the bonito flakes. Place the dashi back in the saucepan and place over a low flame. Add the shoyu and mirin. Simmer 2 to 3 minutes until hot. The seasoned broth is now ready to serve over any cooked EDEN organic or traditional Japanese noodles. Note: the kombu and shiitake can be used once again to make a milder dashi or slice and add back to the broth and eaten along with the noodles as garnish.

Homemade Oat Milk

Place the flakes in a blender and grind until a fine powder, about 3 minutes. Place 1 cup of water, sea salt, and syrup in the blender and blend to mix. Add remaining 2 cup of water and blend again. Let sit for 2 to 3 minutes. Strain through a fine mesh sieve to remove grain residue. Place in a covered glass jar and refrigerate. Shake well before using. Use on cereal and in cooking and baking in place of dairy milk. Yield: 3 cups Note: the sweetener can be adjusted for taste preference and variety. Try adding 1/2 teaspoon of pure vanilla extract for added flavor. Fresh fruit can also be added to create smoothies.

Homemade Rice Milk

Place the flakes in a blender and grind until a fine powder, about 3 minutes. Place 1 cup of water, sea salt, and syrup in the blender and blend to mix. Add remaining 2 cup of water and blend again. Let sit for 2 to 3 minutes. Strain through a fine mesh sieve to remove grain residue. Place in a covered glass jar and refrigerate. Shake well before using. Use on cereal and in cooking and baking in place of dairy milk. Yield: 3 cups Note: the sweetener can be adjusted for taste preference and variety. Try adding 1/2 teaspoon of pure vanilla extract for added flavor. Fresh fruit can also be added to create smoothies.

Spelt & Dried Mushroom Risotto

Place 1 T. oil in a medium saucepan. Sauté shallots on medium-low heat for 2 to 3 minutes. Drain spelt, add to the saucepan and sauté for 3 minutes. Add the mirin and simmer 5 minutes. Drain water from mushrooms and combine. Coarsely chop mushrooms and set aside. Add salt, pepper, mushroom soaking water, vegetable stock to the spelt. Cover and simmer about 30 to 45 minutes until the spelt is tender. Heat 1 T. oil in a skillet and sauté the mushrooms 5 minutes. Add garlic and cook 1 minute. Add the mushroom mixture to the spelt and simmer 15 to 20 minutes until the mushrooms are tender. Stir in the Edensoy, parsley and parmesan. Add extra salt or pepper to adjust the seasoning, if desired and serve.