NOW IS THE TIME. NOW IS THE PLACE.
Today I tried making some cucumber maki with brown rice...and guess what...
IT ROCKS!!!!
I never thought brwon rice would work...but it actually did!!!!
Now thats another recipe I can proudly add "assuming it hasnt been tried before...and I think it has" but anyway....I can eat it!
P.S Its been about three minths now and i havent had any animal meat or dairy products...and so far i am feeling wonderfull il7amdolellah...
I've also had a Miso soup...and its reaaaallllly tasty...i thought it wouldn't be really good but i actually loved it...even though the Miso paste is a bit expensive but i think its worth every penny.
What is Miso? (source:http://en.wikipedia.org/wiki/Miso)
Miso: is a traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans, with salt and the fungus kōjikin (麹菌), the most typical miso being made with soy. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing withdashi soup stock to serve as miso soup called Misoshiru (味噌汁), a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still very widely used in Japan, both in traditional and modern cooking, and has been gaining world-wide interest. Miso is typically salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory, and there is an extremely wide variety of miso available.
Some benefits of Miso:
Source:http://en.wikipedia.org/wiki/Miso
Today I tried making some cucumber maki with brown rice...and guess what...
IT ROCKS!!!!
I never thought brwon rice would work...but it actually did!!!!
Now thats another recipe I can proudly add "assuming it hasnt been tried before...and I think it has" but anyway....I can eat it!
P.S Its been about three minths now and i havent had any animal meat or dairy products...and so far i am feeling wonderfull il7amdolellah...
I've also had a Miso soup...and its reaaaallllly tasty...i thought it wouldn't be really good but i actually loved it...even though the Miso paste is a bit expensive but i think its worth every penny.
What is Miso? (source:http://en.wikipedia.org/wiki/Miso)
Miso: is a traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans, with salt and the fungus kōjikin (麹菌), the most typical miso being made with soy. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing withdashi soup stock to serve as miso soup called Misoshiru (味噌汁), a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still very widely used in Japan, both in traditional and modern cooking, and has been gaining world-wide interest. Miso is typically salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory, and there is an extremely wide variety of miso available.
Some benefits of Miso:
Some, especially proponents of healthy eating, suggest that miso can help treat radiation sickness, citing cases in Japan and Russia where people have been fed miso after the Chernobyl nuclear disaster and the atomic bombings of Hiroshima and Nagasaki. Notably, Japanese doctor Shinichiro Akizuki, director of Saint Francis Hospital in Nagasaki during World War II, theorized that miso helps protect against radiation sickness.[7]
Some experts suggest that miso is a source of Lactobacillus acidophilus[8] Lecithin, a kind of phospholipid caused by fermentation, is effective in the prevention of high blood pressure.
Source:http://en.wikipedia.org/wiki/Miso
Find out why sipping fermented miso soup is the real secret to longevity in Japan. Studies show it can protect against radiation and cancer and keep you looking healthy and young!
Sipping Miso Soup for Your Health
According to Dr. Watanabe's studies, the sodium in miso did not show adverse affects for people with salt sensitivity and hypertension. Here are the amounts of miso soup he recommended for different health conditions:
- Cancer - 3 or more cups per day
- High blood pressure - 2 cups per day
- Menopause - 1 - 3 cups per day
- Special Note: Here at Body Ecology we recommend eating less miso in the summer months because our body needs much less salt in the hot months. Donna often recommends adding it to salads, cultured veggies or salad dressings during the summertime. However, right now it is winter and much of the country is having extremely cold weather. Miso is a great food to eat every day.
EZ Traditional Miso Soup Recipe5-inch strip wakame (sea vegetable)
1 large onion (about 1 cup)
4 Cups filtered water
2 Tablespoons miso (ideally, fermented for 6 months - 2 years)
Garnish - chopped parsley, green onions, ginger or watercressInstructions- Soak the wakame in water for 10 minutes and slice in into 1.5 inch pieces.
- Thinly slice onions
- Put water, onions and wakame in a saucepan and bring to a boil.
- Reduce the heat to simmer for 10 - 20 minutes, until tender.
- Remove 1.5 cups of broth from the saucepan, place in a bowl.
- Allow water in the bowl to cool a bit and add the miso, mixing it into the water (the water should not be boiling, because it can kill the live beneficial microflora and enzymes in miso. In general, the microflora in koji, the starter used to make miso, die at 105° F).
- Turn off heat, allow the water to cool a bit.
- Add the miso broth to the soup in the saucepan and add chopped parsley, green onions, ginger or watercress for garnish.
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