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“Spring Cleansing” Liver Tea

 Liver Drink MugIngredients and Prep:

1 part raw buckwheat grain

1 part fresh daikon radish (diced into fine pieces)

1 part fresh daikon radish greens tops (cut thinly)

2 parts bean sprouts, mung bean or alfalfa (cut finely into small pieces)

2 parts scallion (cut finely into small pieces)

1 part dried shiitake mushrom (soaked 10 minutes in a little water, chop finely, add soaking water to mixture)

5 parts water

A ‘part’ can be any amount as long as it is kept in appropriate proportion.  Ex: if 1 part is 1/8 cup then 2 part would be 1/4 cup.

For correct amount of water, if your total parts of ingredients equals 2 cups then 5 times that amount would be 10 cups of water.

 Liver Drink Ingredients

 

Directions:

Pre-cook the buckwheat grain for 15 minutes in 5 times the total amount of water.  Bring to a boil and reduce the heat to medium.

Add the vegetables to the grain and simmer for 15 minutes longer.

Drink Tea while still hot.

 Recommended Usage:

Drink 1 cup every day for 7 days in a row.

This will help to detoxify those heavy winter foods that we accumulated for the cold weather.  It will also help release stagnate energy making us feel lighter.  A lighter liver is a happy liver.

 

(Photo credit: Sachi Kato)

 

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Tofu Cheese Cake (Gluten-free)

Tofu Cheese Cake With Carob Ganache  

Tofu Cheese Cake

 Crust: (From Scratch)

Ingredients:
4 Cups Rolled Oats
½ Cup Nuts Or Seeds Of Choice (Example: Almonds, Walnuts, Pecans, Sunflower Seeds)
¼ Tablespoon Cinnamon Powder
½ Cup Sunflower Oil
½ Cup Maple Syrup

Directions:
Preheat Oven To 350 Degrees. Combine Dry Ingredients In Mixing Bowl. Transfer To Well Oiled Baking Sheet. Bake For ½ Hour Stirring At 15 Minute Interval. Remove From Oven And Allow To Cool For 15 Minutes Or So. Add Dry Ingredients To Food Processor And Drizzle Wet Ingredients In As You Coarsely Pulse. Loosely Press The Crust Into The Base Of A 9 Inch Spring form Cake Pan.

 Tofu Cheesecake Filling

Ingredients:
2 Pounds Firm Or Extra Firm Silk Tofu
1 Cup Brown Rice Syrup
2 Cups Maple Syrup
3 Tablespoons Tahini
1 Tablespoon Vanilla Extract
½ Tablespoon Almond Extract
1 Teaspoon Sea Salt
2 Tablespoons Arrowroot
2 Tablespoons Agar Agar (Flakes)
1/2  Cup Milk Of Choice (Example: Soy Milk, Rice Milk, Almond Milk, Hemp Milk, Coconut Milk, Oat Milk)

Directions:
Continue To Preheat Oven To 350 Degrees.  Add Tofu, Tahini, Arrowroot, Agar Agar, and Sea Salt To Food Processor. Pulse a Few Times. Add Remaining Wet Ingredients And Continue to Blend Until Smooth And Creamy. Adjust Sweetness and Thickness – The Mixture Should Be On The Verge Of Too Thick To Pour. Spoon – Pour Mixture Over The Crust Being Careful Not To Disturb The Crust. Bake For 45 – 50 Minutes

Allow to Cool And Set Before Topping With Carob Ganache or Your Choice Of Topping.

Carob Ganache

Ingredients:
1 Bag Grain Sweetened Dairy-free Carob
¼ Cup Grain Coffee
½ Cup Carob Powder
1 Cup
Milk Of Choice (Example: Soy Milk, Rice Milk, Almond Milk, Hemp Milk, Coconut Milk, Oat Milk)|
½ Cup Brown Rice Syrup Or Maple Syrup Or Half Of Each
1 Teaspoon Orange Extract (Optional)

Directions:
Heat Milk In Large Sauce Pan Until Ready To Boil. Turn Down To Low Simmer. Wisk The Grain Coffee And Carob Powder In Until Fully Dissolved.  Add Additional Carob Powder To Achieve a Thick But Stir Able Consistency.  Add The Sweetener Mixing Until Blended. Turn Off Heat Completely.  Add The Carob Chips And Wisk Until Smooth.  Add Orange Extract If Desired.  Allow To Cool Until Luke Warm.  Spoon a ¼ To ½ Inch Layer Of Ganache Over Cooled Cheesecake.  Leave Cake In Pan And Refrigerate.  Allow Entire Cake To Set Completely – About 2 Hours Minimum.

 When Cake Is Fully Cooled, Place On Serving Platter, Remove Outer Ring Of Cake Pan, Serve, And Enjoy!

 Recipe and Photo By, Kushi Level Graduate, Gayle Stolove
www.whollymacrobiotics.com

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Sesame Seed Dressing

Sesame Seed Dressing
Serves 10
A rich slightly salty dressing delicious on cooked vegetables and raw salads (and pretty much anything.)
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Ingredients
  1. 1.5 cups toasted sesame seeds
  2. 2 bunches scallions
  3. 1/2 cup of umeboshi vinegar
  4. 1/4 cup of water
Instructions
  1. 1. Add the following ingredients into the blender - vinegar, scallions, and water.
  2. 2. Blend to liquid and taste for flavor.
  3. 3. Add sesame seeds and water as needed for texture.
  4. 4. Taste for flavor and add more vinegar and scallions as needed.
Notes
  1. The sesame seeds need to be toasted prior to making the dressing. It's helpful to prepare these in larger amounts to save time, and keep them in a glass container. Toast them in a pan or in the oven, and use for them for different dishes, and as a garnish.
  2. The umeboshi vinegar acts as the salt flavoring for this dish, and it's very nice for dressings because it's already a liquid salt. It has a distinct flavor, and carries quite a significant amount of saltiness, so taste as you go.
Kushi Institute http://www.kushiinstitute.org/
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Pear Tart with PumpkinSeed Crust Dessert

Pear Tart with PumpkinSeed Crust Desserts
Equipment: You will want to use a tart (also known as a flan) pan. Typically, circular, and only 1-2" high, these pans with their unconnected bottoms and sides allow for easier cutting into individual pieces and give the outside edge a finished, fluted appearance. Unlike regular pie plates, these sides of these pans are set at a right angle, rather than flare outward.
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Ingredients
  1. 1/2 lb (8 oz) organic and unsulfured dried apricots -- we used the Turkish type, but the particular type is not critical to the dish; in fact if you can't find dried apricots you could substitute unsweetened apricot jam
  2. organic, unsweetened apple juice -- quality makes a difference. You will need 1 quart (4 cups) per 10"-12"pie
  3. fresh pears -- 5 will do nicely per pie, we used red Anjou for color and firmness but others will work
  4. pumpkin seeds -- 3/4 cup when soaked and roasted will grind to a little over 1 cup
  5. agar-agar -- we used flakes, 2 tsp per 1 cup liquid (you will need 6 tsp for this tart, which is approximately 3 oz)
  6. salt, pinch - no more
  7. amasake sauce or topping such as a "cream" made from tofu, almonds or cashews (optional)
The day before you make the dish
  1. 1. Soak the pumpkin seeds for 6 to 8 hours (or overnight) and then dry roast them. You could actually do this up to a month ahead of time. Some cooks will pan-roast the seeds, which takes limited time with attention (stirring or shaking the seeds) to prevent the seeds from burning at the bottom of pot; others spread the soaked seeds out one layer thick on parchment paper on a cookie sheet and oven roast at low heat. The lower the heat (170 F), the longer it takes (up to 5 hours), so this involves time but not much attention; some cooks like the taste and texture better at lower heat but it is fine to raise the heat and check the roasting frequently. In either case, roast until the seeds become slightly golden. Note: You can change the seeds, and use nuts, such as a combination of ground pecans and walnuts (soak and roast beforehand) for a stronger gustatory response.
The day you make the dish -- several hours before actual preparation
  1. 1. Soak apricots in hot apple juice to cover. It will take a few of hours for the apricots to plump up and get soft.
Actual preparation
  1. 1. Strain the apricots and reserve the apple-apricot liquid they soaked in.
  2. 2. Quickly heat the apricots in a saucepan on medium until mushy, stirring to not burn the apricots. This should take no more that 3-4 minutes.
  3. 3. Puree the softened apricots (without any liquid) using a food processor or blender to the consistency of jam. This should yield approximately 1/3 cup. It is unimportant if it is an exact 1/3 cup; it serves as the binder in the seed crust, and typically you will have more than you need.
  4. 4. Grind the roasted pumpkin seeds in a food processor to a fine texture, place in a mixing bowl, and stir
  5. in the apricot puree. Note: You want to avoid a sticky mass, but one that remains pliable. It is important to stir the puree into the ground seeds or nuts by hand in order to keep check of the right consistency. Not too crumby, and definitely not wet.
  6. 5. Press the mixture by hand into the bottom and sides of a flan tin. You can use a toothpick to gauge the thickness so that it stays even. It can be very, very thin or it can be moderately thick if your preference is a thickener crust. Note: it is more typical that the mixture is too wet than dry, which is why it is important to mix the puree into the ground seeds or nuts by hand rather than in a food processor.
  7. 6. Slice fresh red Anjou pears in half (keeping the skin on), pit and core them. Next, slice each half lengthways into quarters, and trim to make them equally sized and shaped.
  8. 7. Bring 2 cups of apple juice to a boil and quickly blanch (30 seconds to a minute, no more) the pear slices. Reserve the juice which will now be a deep maroon hue.
  9. 8. Arrange the pear slices close together on top of the pumpkin seed crust (see picture below) in a circular manner, with the skin side showing. You can easily lay this out by initially placing quarts in the four direction on the crust, and then filling the remaining spaces.
  10. 9. Mix agar-agar in 1/2 of cold water, stirring well. Combine the pear/apple juice, and the apricot/apple juice the apricots were soaked in, and the remaining unused cold apple juice. This should make approximately 3 1/2 cups. Add the dissolved agar-agar liquid to the apple juice mixture. You should now have approximately 4 cups.
  11. 10. Bring the liquid to a boil, stirring, then lower heat and simmer for only a few minutes to allow the agar-agar to thicken. Add a pinch of salt as you turn off the heat.
  12. 11. Pour the agar-agar/apple juice mixture into the flan tin, gently so not to disturb the resting pear slices. Let sit at least two hours before slicing, although the pie keeps very nicely for several days. Note: using a tart pan allows you to remove the outside ring from the bottom after the mixture has been set and before slicing. If you have leftover liquid, pour that into small dessert dishes for an apple kanten just a hint of pear and apricot.
  13. 12. You can plate a slice with amasake, tofu, or cashew cream underneath, or serve as is.
Kushi Institute http://www.kushiinstitute.org/
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Light Lemon Pudding Desserts

Light Lemon Pudding Desserts
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Ingredients
  1. 1 cup organic, unsweetened apple juice
  2. 1 1/2 tsp agar-agar
  3. 1-2 Tbs rice malt syrup
  4. 1-2 tsp kuzu diluted in 1/4 cup water
  5. 1 tsp lemon juice
  6. pinch of salt
  7. 1/4-1/2 tsp lemon zest
  8. optional garnish: pumpkin seeds and mint
Preparation
  1. 1. Combine juice, flakes, rice malt syrup, and salt in saucepan, and bring to gentle boil.
  2. 2. Simmer and stir until agar-agar flakes are completely dissolved.
  3. 3. Slowly add kuzu (which has been diluted in the cold water) to the heated mixture and continue to stir.
  4. 4. The mixture will begin to thicken -- test a small amount (less than a teaspoon) on cooling plate if necessary.
  5. 5. Add the lemon juice and zest, stir into mixture, and turn off heat.
  6. 6. Pour into individual serving dishes.
  7. 7. Garnish.
  8. 8. Refrigerate.
Kushi Institute http://www.kushiinstitute.org/
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Squash Pudding Desserts

Squash Pudding Desserts
Equipment Saucepan Food mill Heavy-duty stainless steel knife for cutting the squash
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Ingredients
  1. Click on the highlighted links to get information on the item or order from KushiStore.com
  2. 1medium-sized butternut
  3. squash (large enough to make 4 cups, pealed)
  4. 3tablespoons kanten
  5. flakes (agar-agar)
  6. 1tablespoon barley
  7. malt
  8. 1tablespoon tahini
  9. 1tablespoon arrowroot flour
  10. pinch sea
  11. salt
Notes
  1. Wash, peel and de-stem the squash, and cut it in half, top to bottom. Scrape out the seeds and cut the squash into one-inch cubes.
  2. Place the cubed squash in a saucepan with about three inches of water. Cover and bring to a boil. Reduce heat and simmer over a medium flame for 30 minutes, or until the squash is very soft.
  3. Puree squash in a hand food mill or food processor.
  4. Place four cups of the squash puree in a saucepan with the agar-agar flakes, barley malt, tahini and sea salt. Simmer 5 to 10 minutes over a low flame, stirring occasionally.
  5. Mix the arrowroot powder in a little water and stir this into the pudding. Simmer 5 more minutes.
  6. Scoop into dessert bowls and let cool.
Kushi Institute http://www.kushiinstitute.org/
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Glazed Pears with Raspberry Coulis Dessert

Glazed Pears with Raspberry Coulis Desserts
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Ingredients
  1. 8 seckel pears OR 4 small Bosc pears
  2. juice of 1/2 lemon
  3. 1/2 cup apple juice
  4. pinch of salt
  5. 1 tsp kuzu, mixed with 2 tsp water
Raspberry coulis
  1. one 6-oz package fresh raspberries
  2. 2 TBS brown rice syrup
  3. pinch of salt
Instructions
  1. 1. To make the glazed pears: Prepare the pears by peeling the skin from the bottom, leaving the top part unpeeled and the stem intact. Scoop out the seeds and the membrane from the bottom using a peeler with a sharp tip. Dip the pears into lemon juice to prevent discoloration.
  2. 2. Put apple juice and a pinch of salt into a pot that is just large enough to hold the pears. Place the pears upright so they fit snugly in the pot.
  3. 3. Cover and bring to a boil. Reduce the heat and simmer for 10 to 15 minutes (less for seckel pears) or until the pears are tender when pierced. Let the pears cool in the juice.
  4. 4. Remove the poached pears carefully from the pot. Thicken the remaining apple juice with kuzu mixed with water. Coat the pears with the glaze. Chill until ready to serve.
  5. 5. To make the raspberry coulis: Place everything in a pot and cook on a medium flame until the raspberries start to release their liquid.
  6. 6. Purée the mixture in a blender until smooth. Remove the raspberry seeds using a strainer.
  7. 7. Plate the poached pears with raspberry coulis and decorate with mint leaves and lemon zest.
Kushi Institute http://www.kushiinstitute.org/
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Cucumber and Wakame Salad (Sea Vegetables)

Cucumber and Wakame Salad (Sea Vegetables)
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Ingredients
  1. • 2 cups cucumber sliced thin
  2. • 1/2 tsp sea salt
  3. • 3-inch piece wakame, reconstituted and thickly sliced.
  4. • 1 tsp rice vinegar
  5. • shoyu
Instructions
  1. • Place cucumber slices and salt in a pickle press, mix thoroughly and press for two hours. Rinse and add wakame. Add rice vinegar and several drops shoyu. Mix well and serve. Garnish with toasted sesame seeds.
Kushi Institute http://www.kushiinstitute.org/
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Stir-fried Vegetables

Vegetables
Yields 4
STIR-FRIED VEGETABLES Chris Jenkins Kushi Institute chef
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Ingredients
  1. 1 carrot, ribbon cut
  2. 1 lotus root, cut into thin half-moons
  3. 2 medium yellow onions, sliced into half-moons
  4. 2 heads broccoli, cut into small florets
  5. 4 leaves nappa or Chinese cabbage, in ¾ inch-wide slices
  6. 4 fresh shiitake mushrooms, de-stemmed and quartered
  7. 2 tablespoons toasted sesame oil
  8. 2 tablespoons shoyu
  9. 2 tablespoons brown rice vinegar
  10. 2 tablespoons arrowroot flour
  11. 2 tablespoons freshly grated ginger juice
  12. 2 scallions, sliced thin for garnish
  13. ½ cup apple juice
  14. ½ cup water
  15. 1 pinch sea salt
Notes
  1. Warm a sauté pan over a medium-high flame. Add the oil and wait a few seconds for the oil to heat up. Then, add the onions, lotus root and a pinch of sea salt. Stir-fry for about two minutes, until the onions begin to be translucent. Add all the other vegetables and continue sautéing for about 10 minutes, or until they are tender but still a bit crunchy. Then, add the shoyu, vinegar, ginger juice and ½ cup of apple juice and cook 30 seconds more. Mix the arrowroot into ½ cup of water, and stir this into the vegetables while they are cooking. When the arrowroot gelatinizes, remove the vegetables from the heat. Garnish with scallions and serve.
  2. These “Chinese-style” vegetables make a nice side dish, served with rice.
Kushi Institute http://www.kushiinstitute.org/
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