SPRING Seasonal Recipe

Directions

Heat a waffle iron.
Place one or two squares in each section of the hot waffle iron. Close the lid and cook until crispy. Remove, place on a plate, and repeat until all mochi is cooked.

Let cool slightly, then:
Spread about 1/2 teaspoon nut butter and 1/2 teaspoon Rice Malt on each mochi crisp and serve. Top with fresh strawberries & blueberries. (Optional)

Strawberry Kelp Scones - MARCH

 These Irish Moss scones are the perfect, healthy "Irish" dessert to serve your family and friends this St. Paddy's. Rich in minerals such as calcium and potassium, Irish Moss strengthens bones and helps them to become more resilient. Irish Moss is also known to lower blood pressure, improve eye sight and nurture the thyroid gland. -Makes approx. 16 small scones

• 2 cups OG Pastry Wheat Flour
• 1 teaspoon Baking soda
• 1/2 teaspoon non-aluminum Baking powder
• 1/4 Cup OG Kelp Granules
• 3/4 cup Soy or Oat Milk
• 1 teaspoon Brown Rice Vinegar or Apple Cider Vinegar
• 1 Tablespoon Virgin Sesame Oil or Olive Oil

Topping: Fresh Strawberry Jam, Eden Apple Butter, Cherry Butter, Grape Butter & "Devonshire" Clotting Cream, Fresh strawberries

If choosing to use Kelp Granules, soak in warm water for 1 hour or overnight, strain and squeeze out liquid. (This liquid can be added to another dish as a nutritious broth base.) Set soaked Kelp aside and add to wet ingredients. Preheat the oven to 400°. Combine all dry ingredients and dulse in a medium mixing bowl. Combine all wet ingredients in a measuring cup, stir and let sit for 5 minutes to form soy buttermilk. Combine wet and dry ingredients and form into a ball of dough. Roll out dough and cut into round shapes. Lightly oil a baking sheet. Place the scones on the sheet and liberally brush the top of each with oil. Bake for 20 minutes until golden brown. Remove and cool on a rack until scones are at room temperature. Serve topped with strawberry jam or any other kind of natural jam or spread such as Apple, Cherry or Grape Butter. Then cover jam with a large dollop of "Devonshire" Clotting Cream (optional) - See Recipe below; and top cream with a fresh sliced strawberry.

For the "Devonshire" Clotting Cream (optional):


• 1 pack Soft Tofu
• 1/4 cup Mitoku Rice Malt
• 1/2 cup cashew nuts, soaked overnight
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice

Drain the cashews. Blend all the other ingredients in a blender until very smooth. Refrigerate at least two-three hours before serving. Serve with a large dollop of cream over the jam and top with a fresh sliced strawberry or any other sliced fruit of your choice. Enjoy! Happy St. Patrick's Day Everyone!

Recipes for the Winter Season

Directions

Amazake Valentine Tart - FEBRUARY

For the Tart Crust:


• 1 cup OG Pastry Wheat Flour
• ½ cup almond flour
• 1 tsp baking powder
• ½ cup Virgin Sesame Oil or Sunflower Oil
• Pinch of Masu 100% Sea Water Salt
• ½ cup ice-cold water

Preheat oven to 350°degrees. Mix dry ingredients in a bowl and add the oil. Combine with a fork until you have a crumbly pebbly texture. Stir in the ice-cold water and stir until you form a ball, squeezing together with your hands if necessary. Knead the dough and allow it to sit for 10 minutes. Roll out with a rolling pin between parchment paper. Transfer to several mini tart-shaped pastry tins (or one large tart dish) and bake for 20 minutes until golden brown then set aside.

For the Filling:

• 2 cups Amazake Shake -(See Recipe below)
• 2-3 tablespoons Mitoku Rice Malt (to taste)
• 1 1/2 tablespoons Mitoku Kanten-Agar Flakes
• 1 1/2 tablespoons Mitoku Akizuki Kuzu
• 1 teaspoon vanilla extract

In a medium-size saucepan combine the amazake and rice syrup. Sprinkle the kanten flakes on top, heat to a simmer over medium heat without stirring, then simmer for 2 minutes, stirring gently until kanten is dissolved. Thoroughly dissolve the kuzu in 2 tablespoons cold water and add it to the pan while stirring briskly. Simmer 2 minutes more, stirring constantly until the mixture thickens. Remove from heat and stir in the vanilla. Pour directly into the tart crusts and chill until firm (about 2 hours).

To make Amazake Shake:

• 1 cup Amazake
• 1 1/2 cups almond milk or rice drink
• 3 tablespoons toasted almond butter
• small pinch Masu 100% Sea Water Salt
• 1/2 teaspoon vanilla
• 1/8 teaspoon almond extract

Purée all ingredients thoroughly in a blender, or a smooth texture, pour through a fine-mesh strainer to remove rice hulls.

For the Whipping Cream (topping optional):


• 1 pack Silken Tofu
• ⅓ cup Mitoku Rice Malt
• ½ cup cashew nuts, soaked overnight
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• Fresh Raspberries, Mint (optional)

Drain the cashews. Blend all the other ingredients in a blender until very smooth. Refrigerate at least two hours before serving. Serve topped with Raspberries: place berries upside down (hollow side face down) and create a circle along the edge of the tart. Fill the inside of the raspberry circle with whipping cream and place upside down raspberry on top with a fresh mint leaf over to the side. (optional). Enjoy! Happy Valentine's Day Everyone!

Recipes for the Fall Season

Vegetable Barley Miso Stew

This creamy, soothing stew is especially good during the colder months. Make plenty - this dish taste best a day or two after it is made. - Serves 6

• 1 cup (200g) barley
• 1 cup (15g) Eden Dried Maitake
• 4 quarts (3.5 litres) water
• 1 - 6-inch (15-cm) piece Mitoku Kombu
• 2 teaspoons Masu 100% Sea Water Salt
• 1 bay leaf (optional)
• 1/2 teaspoon oregano (optional)
• 1 onion, diced
• 1 leek, white part only (slit lengthwise to center, rinse well to remove dirt between layers, and slice)
• 2 large carrots, cut in half lengthwise, then into 1/8-inch thick half moons
• 1 rib celery, thinly sliced
• 2 cups chopped kale or other leafy greens and/or yellow potato, cut into chunks
• 3 Tbsp Mitoku OG Marukura Barley Miso, or to taste
• Minced parsley or slivered green onion, to garnish

Wash barley and place it in a large soup pot along with the maitake, water, and Kombu. Use a small plate or bowl to keep maitake submerged. Soak for 1 hour. Remove kombu and reserve it for another use. Remove and chop maitake, and return them to the pot. Bring the soup to a boil, and add salt and bay leaf. Reduce heat and simmer, with lid ajar, until barley is tender-about 45 minutes. (Cook longer for a creamier texture.) Add the oregano and all of the vegetables except the kale. Simmer 10 minutes. Add kale and simmer 15 minutes more. Remove from heat. Dilute the miso in a little water and add it to the stew. Serve hot, garnished with minced parsley or green onion, if desired.

Grape Butter Thumbprint Cookies

• 1 cup Oat Flakes (rolled oats) & Almonds
• 1 cup OG Pastry Wheat Flour
• 2 tsp baking powder (non-aluminum)
• 1/4 tsp Masu 100% Sea Water Salt
• 1/4 cup Eden Barley Malt Syrup
• 1/4 cup maple syrup
• 1/3 cup Safflower Oil
• 1/3 cup Eden Organic Grape Butter or Cherry Butter

Preheat oven to 350°. Place almonds and rolled oats in a blender or food processor and grind very fine. Combine dry ingredients in a large mixing bowl. Blend together sweeteners and oil. Combine wet and dry ingredients. Mix well. Form dough into walnut-size balls. Place on an oiled baking sheet. Press down in the center using your thumb to form an indentation. Place a dab of grape butter in each center. Bake 10 minutes. These cookies have a tendency to spread so leave space between cookies. Enjoy!

Thanksgiving Teriyaki Tofu

This classic Japanese dish, popular worldwide, is characterized by
the very satisfying and sweet taste of soy sauce.

Excellent to serve to your family and friends this Thanksgiving!

• 1 Block Firm Tofu,* drained and cubed
• OG Pastry Wheat Flour
• Virgin Sesame Oil
• Scallions and/or toasted sesame seeds, to garnish

For the Sauce

• 1 teaspoon Mitoku OG Yaemon Tamari or Mitoku OG Shoyu
• 2 tablespoons Mitoku OG Mikawa Mirin
• 2 tablespoons Sake or dry white wine (or increase mirin to 1/3 cup)

Drain the tofu thoroughly then coat with flour.
Heat the oil in a pan then fry the tofu until it turns golden, remove from heat.
Place the sauce ingredients together in a pan, simmer gently until thickened.
Toss the coated tofu in the sauce, taking care to coat the tofu evenly, then serve.

Sprinkle with chopped scallions and/or sesame seeds, to taste.

*Try replacing the tofu with vegetables of your choice, prepared in the same way as the tofu.

The Ultimate Kidney Tonic