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Miso Soup

February 27, 2017

 

Miso Soup
 

Miso soup is great for adding great quality minerals to your body to strengthen your bones, improve your gut health (including colon health).  It's great for wrinkles and the health of your hair as well!!!


small amounts of:
carrot
pumpkin (with skin on)
celery (all above cut into small pieces)
corn

Ginger or/& Shallots
Miso paste
wakame seaweed (pre soak - discard water, cut off stalk)
arame seaweed
 

Different vegetables can be added according to the season.

Bring water to boil in medium saucepan
add vegetables to water one (the vegetable added first will be the dominant flavour)
usually add in order from yin to yang - corn, then celery, then pumpkin, then carrot
allow to boil for a few minutes (don't over cook)
Add seaweed and allow to boil.
 

Take about a cup of hot water from the pot and add miso to dissolve. Add this back to the pot and allow to simmer gently for a few more minutes. NEVER BOIL MISO - it destroys the enzymes.
Then serve and add chopped shallots to the top
 

Optional:
adding kuzu
Kuzu is very healing for the large intestine and is great for both constipation and diarrhoea.
Kuzu is a Japanese arrowroot and is similar to cornflour except it has healing qualities. Use about one tsp of kuzu per cup of water.
First put the kuzu in a small amount of COLD water and smooth all the lumps out with your fingers
add this mixture to the boiling water, while you are stirring the pot
the soup will go white for a new moments, but then it will turn clear again. Allow this to boil for at least 1 minute - therefore you add the kuzu BEFORE adding the miso paste. Then add the miso and allow to simmer for a moment. Then serve!