Miso soup is the Japanese version of chicken soup - a combination soul food and comfort food. It is traditionally eaten at breakfast in Japan as a daily staple. Miso is a paste made from fermented soybeans, and is full of antioxidants like vitamin E, as well as protective fatty acids. To preserve these properties, miso should not be boiled. Add it to a soup after it has been removed from direct heat. Nori is a paper-thin sheet of seaweed that is used to wrap sushi. It can be found at Asian markets and most specialty stores like Whole Foods and Planet Organic. Seaweeds are a great source of magnesium and iodine. adapted from Meals That Heal Inflammation, Julie Daniluk
6 cups organic vegetable broth or filtered water
4 ounces tempeh, cut into 1/2 inch cubes
1 cup sliced shitake mushrooms
1 carrot, thinly sliced
2 cups broccoli florets
1/3 cup miso
1 sheet nori, cut with scissors into 1 x 1/4 inch strips
1 green onion, sliced into thin rounds for garnish
In a large saucepan bring the vegetable broth or filtered water to a boil.
Stir in tempeh and mushrooms. Reduce heat and simmer for about 10 minutes.
Add carrot, nori and broccoli until the broccoli is just bright green.
Add the miso to a little water and and whisk to a smooth paste and then add to the saucepan.
Add green onions just before serving.
Sooo good! ...and good for you.
This recipe was inspired by Elizabeth Rider's post in MindBodyGreen and just like her, these delicious little crackers have become my latest obsession! Served with Zucchini Hummus or olive tapenade and goat cheese - they are sure to please! As you will see, a small serving goes a long way to filling you up as eating just a few is equivalent to eating several almonds!
1 1/2 blanched almond four
2 tablespoons ground flax seed
1 tablespoon fresh rosemary or herb of your choice
1/2 teaspoon fine sea salt
3 teaspoons olive oil
1 organic, free range egg
dash of water
Preheat oven to 350 degrees.
In a small bowl, wisk together the olive oil, egg and water. In a larger bowl combine the almond flour, flax seed, herbs and salt. Add the wet to the dry and combine. Once the dough comes together, knead lightly until well combined. Roll dough between two sheets of parchment paper to 1/8 inch thickness (1/4 inch thickness yields a softer cracker). Peel off the top sheet of parchment paper and place the bottom sheet with dough onto a baking sheet.
Cut into the desired size - I prefer a nice size for dipping which is about 1x2 inches or 2 inch squares work nicely as well. Sprinkle with more sea salt - I tend to prefer a coarser grind for this but either works well. Bake 12 - 15 minutes until lightly golden around the edges. Cool before serving.
Eat for Living
If we haven't met ... Hi! I'm Jennifer Lloyd, a Holistic Nutritionist and Health Coach. I am passionate about living a life of health and vitality and inspiring my clients to take their own lives to the next level.