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| Umeboshi Rice Balls |
Ingredients:
(leftover) brown rice
sesame seeds
umeboshi plums (or other filling)
toasted/sushi nori (optional)
1.) Steam or warm leftover brown rice.
2.) Place it in a deep tray or large shallow bowl and pound/mash with the bottom of a bottle until sticky.
3.) In a frying pan, pour enough sesame seeds to cover the bottom of the pan with a thin layer when you shake the pan. Turn the heat on medium and stir/shake the pan frequently for a few minutes. Carefully watch the color and smell of the seeds as they roast, and quickly take them off the heat when they are fragrant and slightly tanned. Careful, it's easy to burn them!
4.) Wet both hands and place about 2 heaping spoonfuls of rice into one hand. Press rice partially flat on your hand and place an umeboshi plum in the middle. Wrap the rest of the rice on your hands around the plum carefully to begin to form a triangle or a ball. Keep hands wet. Place more rice on top if needed to cover the plum. Work the riceball in your hands until you form the desired shape.
5.) Place a small rectangle of nori on the bottom of the rice ball and wrap around the sides like a taco shell. Roll the rest of the exposed rice in the toasted sesame seeds until covered. Done!
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| Pitaya (Dragon Fruit) a cactus fruit native to Mexico, Central America, and South America. |
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| Lotus and Cabbage soup with Fried Rice and Veggies |
Vegetable Stock
Fresh veggies (onions, carrots, cabbage, radish, or other)
Lotus root (fresh or dried), sliced
Maitake Mushrooms (fresh or dried), sliced or ripped
Kombu (or other seaweed), cut
Miso paste
Method:
Make broth by bringing a large pot of water to a boil, and adding sweet vegetable roots, ends & skins. Simmer for about an hour and strain. Cut up fresh vegetables to a relatively uniform size. Soak seaweed and other dried mushrooms and veggies in water in a separate bowl for a few minutes. Add all vegetables and mushrooms to the simmering broth. Continue to simmer for about 30 minutes or until roots are soft. Turn off heat and add miso to taste.
Fried Rice:
Cook brown rice by preferred method. Water sautee fresh carrots, green beans, and onions (or others) in a covered wok by adding a little oil and water at the bottom of the wok on medium heat. Stir occassionally until almost fully cooked and water is evaporated. Momentarily push vegetables to the side of the pan to heat a little more oil in the wok. Turn heat to medium high, add brown rice and a little tamari soy sauce, and stir frequently until done.
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| Blackberry Buckwheat Waffles with Barley Malt Syrup (gluten-free with low glycemic index) |
Ingredients (makes 4 servings)
2 Cups Buckwheat Flour
1 1/2 teaspoons Baking Soda
1 1/2 teaspoons Cream of Tartar
1 teaspoon Cinnamon (optional)
1/2 teaspoon Sea Salt
2 Cups of Water
1/4 Cup Unsweetened Applesauce
Use a whisk to combine the first 5 ingredients, then stir in the water and applesauce until you have a thick, but smooth batter. Lightly oil your waffle iron or skillet, and pour on the batter.
recipe source:
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| Brown Rice Sushi with asparagus pickle, steamed carrot and steamed lotus root |
brown rice (leftover)
pickled asparagus
fresh carrots
fresh lotus root
sushi nori
Method:
Cut carrots and lotus root into thin strips. Steam leftover brown rice, and steam carrots and lotus root separately. Allow to cool. Lay out nori paper on a sushi rolling mat or other rollable flat surface (optional: cover mat with plastic wrap). Make sure the perforated lines in the nori sheet (if there are any) are going up and down, not left to right. Wet hands and spread about a half-inch-thick layer of brown rice onto the nori, leaving about a one-inch horizontal strip blank on the top end. Use a rice paddle or spatula to make the surface even. Line up a few carrot, lotus and asparagus pieces into a horizontal strip about an inch away from the bottom of the sheet. Roll up the sushi tightly starting at the bottom end near the filling. Cut into 3/4 in pieces with a sharp, wet knife, or along the perforated lines. Serve with pickled ginger and a mixture of wasabi, whole-grain mustard, and umeboshi plum paste, to taste.
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| Coconut Mung Bean Pudding with roasted pistachio |
4 cups hulled mung beans
3 1/2 cups water
3/4 cup barley malt
3/4 cup water
1/3 cup tapioca starch
1 cup coconut cream
1/2 tsp salt
1 cup pistachio pieces
- Place the mung beans in a large container and cover with several inches of warm water; let soak for 2 hours; drain.
- Place a steamer insert into a saucepan and pour enough water to reach just below the bottom of the steamer. Cover and bring the water to a boil. Wrap the mung beans in cheesecloth and place in the steamer insert; cover the saucepan and steam the beans until tender, 25 to 30 minutes.
- Stir 3 1/2 cups water and the barley malt together in a saucepan; bring to a boil. In a separate bowl, stir 3/4 cup water and the tapioca flour together until the flour is dissolved; pour the mixture into the boiling water and stir until the syrup becomes clear and thickened. Gently stir the mung beans into the syrup; remove from heat and divide into 4 serving bowls.
- Heat the coconut cream and salt together in a small saucepan over medium-low heat until warmed, but do not allow to boil. Roast the pistachio pieces in a frying pan on medium heat until fragrant, stirring frequently.
- Spoon coconut cream over the mung bean mixture and sprinkle with toasted pistachios to serve.
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