Not exact matches
A delicious fusion of flavors
from the soy sauce,
brown rice, toasted sesame oil, sake,
rice vinegar, ginger and cilantro.
Pancakes, low sodium turkey bacon, eggs and fruit Thursday: Tuna Steaks with sesame ginger marinade,
brown rice and broccoli Friday: Pizza Saturday: I don't cook on Saturday so leftovers or we will order
from somewhere Sunday: Cranberry Pork Ribs (made a few edits to this recipe: no chili sauce and no red wine
vinegar, add 1/2 cup low sodium chicken broth and dash of red pepper flakes) with smashed potatoes and a veggie
Filling (adapted
from Raw Food / Real World) 3 medium onions — sliced thinly juice of 1 lemon 1/4 cup nama shoyu 1/2 cup
brown rice vinegar 1/4 cup Jerusalem artichoke syrup OR raw agave syrup 3 cups walnuts — soaked for about 2 hours 1 clove garlic — coarsely chopped sea salt and freshly ground black pepper — to taste 1 small red chili pepper
Ingredients 1/3 cup citrus juice (juice
from one lime, 1 lemon, and about 2 Tbsp orange juice) Zest
from one lime 1/2 cup reduced sodium soy sauce 2 tsp
rice vinegar 1/4 cup plus 1 Tbsp
brown sugar 2 cloves garlic, finely minced or pressed 1 - 2 tsp freshly grated ginger * fresh cracked pepper pinch of red pepper flakes
To stop pears
from browning (oxidising), dress with
rice vinegar and sesame oil immediately, season with salt and pepper.
Wok - Seared Sesame Garlic Green Beans adapted
from Bon Apetit Ingredients: 1 1/2 pounds green beans, trimmed 1 1/2 tablespoons oriental sesame oil 3 tablespoons soy sauce 1 1/2 tablespoons
rice vinegar 2 - 3 garlic cloves, thinly sliced 1 tablespoons (packed) golden
brown sugar — I left this out 2 tablespoons black or white sesame seeds, toasted Optional: red chili flakes or chili paste Directions:
2 tbsp soy sauce 1 tbsp
rice wine
vinegar 1/2 tbsp sesame oil 1 tbsp pineapple juice (reserved
from canned pineapple chunks) 1/2 tbsp corn starch 1 tbsp light
brown sugar
Through Mitoku we are also able to offer the highest quality noodles of wild kuzu, buckwheat or green tea; aged
vinegars from ume plums, organic
brown rice and Yuuki grown yuzu; Ise wild arame seaweed and organic Hijiki seaweed, organic barley,
brown rice or red
rice miso as well as a number of other distinct mirin, tamari, and ponzu.
I should warn you, today's
brown rice recipe is a bit of a cultural hodge - podge - very tasty and filling, but clearly pulled
from my «global pantry» - a place where coconut milk regularly rubs shoulders with balsamic
vinegar, soba noodles, mango blossom honey, and karigane kukicha tea.
1 tablespoon olive oil 1 tablespoon
brown rice or apple cider
vinegar 2 tablespoons cashew macadamia nut butter (preferably homemade
from crispy nuts) 1 tablespoon lemon juice 1 teaspoon raw honey
1/4 cup diced yellow onion (reserved
from above) 2 cups packed cilantro leaves and tender stems 1/4 cup chopped golden raisins 2 tablespoons white wine
vinegar 2 tablespoons extra-virgin olive oil 1/2 teaspoon kosher salt Make
brown rice.
Pancakes, low sodium turkey bacon, eggs and fruit Thursday: Tuna Steaks with sesame ginger marinade,
brown rice and broccoli Friday: Pizza Saturday: I don't cook on Saturday so leftovers or we will order
from somewhere Sunday: Cranberry Pork Ribs (made a few edits to this recipe: no chili sauce and no red wine
vinegar, add 1/2 cup low sodium chicken broth and dash of red pepper flakes) with smashed potatoes and a veggie