Springtime Barley and Vegetable Soup

Springtime Barley and Vegetable Soup

Print Recipe Springtime Barley and Vegetable Soup This soup is a real winner for the springtime and will make you feel amazing! It is light and nourishing, and brings us into balance after the heavier foods of winter. Whole barley grain supports the digestion, and...

Quick Noodles in broth

Print Recipe Quick Noodles in Broth Noodles in a shoyu broth with cooked vegetables and tofu is one of the best and most satisfying quick meals. Servings people Ingredients 1 packet Noodles eg udon or soba6 cups Water2 inch piece Kombu sea vegetable3 Shitake dried...
Rice & vegetables salad with great sauce

Rice & vegetables salad with great sauce

Print Recipe Rice & vegetables salad with great sauce Servings Ingredients Organic Basmati riceRed pepperSpring onionsSweet potatoBroccoliCeleryOnionParsnipCarrotgarlicGinger For sauce PepperOrganic cold pressed Olive oilSea saltLemon juiceUmeboshi pasteWhite MisoRice...
Lentil and vegetable soup

Lentil and vegetable soup

Print Recipe Lentil & Vegetable Soup Course Lunch, Main Dish Cuisine Macrobiotic Servings Ingredients 1 Cup Dried lentils soaked in water overnight1 Piece Konbu1 Large Onion2 Cloves garlic1 Carrot1/4 Swede3 Stalks Celery6 Cherry tomatoes halvedSeveral slices Fresh...
Suffolk Kimchi

Suffolk Kimchi

Print Recipe Suffolk Kimchi The Koreans are hooked on their hot version of sauerkraut: average daily consumption is 125g per person. Their recipe calls for Chinese cabbage, but as I haven’t seen one around these parts for a while (I live in rural Suffolk), I use...
Vegetable Sushi Rolls

Vegetable Sushi Rolls

Print Recipe Vegetable Sushi Rolls Course Lunch, Main Dish Prep Time 20 minutes Cook Time 10 minutes Servings Ingredients 2 Nori sheets Toasted2 Cups Cooked brown rice1 Carrot Cut into matchsticks1/2 Cucumber Cut into matchsticks12 Tofu matchstick pieces1 Tablespoon...