Week of 6/27/2011
 

MISO OATS

1 cup organic whole oats

2 cups water

2 tablespoons sweet yellow miso (or light variety)

Cook oats until water is absorbed. Allow to cool and mix in miso. Cover and leave at room temperature overnight. This acts to help breakdown the phytic acid in the oats. In the morning, gently reheat and enjoy. As a snack, I enjoy mine cold from the fridge.

Recipe Of The Week

Week of 6/20/2011

Roasted Carrot Spears with Scallion-Ginger Glaze

 

I've been feeling my veggies lately, and with that comes new and fun ways to spice them up. I absolutely love carrots and ginger so this was a hit around my house. Feel free to tweak it yourself and send in your comments.

1 lb. carrots (you can slice your own, or use baby carrots)

4 tablespoons oil (I like the expeller-pressed coconut oil that we carry at the ROOTS co-op) 

2 tablespoons minced ginger

1/4 cup chopped scallions (also called green onion)

1 tablespoon minced garlic

1/2 teaspoon sea salt

Heat oven to 400F. Toss carrots with 2 tablespoons of oil and roast in pan stirring occasionally until brown and tender, about 30 minutes. 

While the carrots are cooking mix the ginger, scallions, garlic and salt together in a heatproof bowl. Put 2 remaining tablespoons oil in a pan and heat. Pour hot oil over ginger-scallion mixture and mix well.

Remove carrots from the over and toss with mixture.

Serves 4-6

Adapted from Food Matters by Mark Bittman

Enjoy 

-Miso Crazy-

Currently my top 3 favorite foods-
1) nut butter
2) local eggs
3) miso 

This is always changing with the days, weeks, seasons etc. The first two I'm confident you are very familiar with, but have you ever tried miso? (other than miso soup?) Do you know what miso is?

Miso - is a traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans, with salt and the fungus kojikin, the most typical miso being made with soy. (wikipedia)

Miso's health benefits include (but not limited to) increased food utilization and absorption due to its high Lactobacillus acidophilus content, as well as its high amounts of naturally occurring b vitamins. It's easy to use and is a versatile staple not to be ignored. I use miso in soups, salad dressings, oatmeal, for soaking, etc. It can be found at any natural foods grocery store such as Whole Foods or Natural Grocer and is relatively inexpensive. Most are cultured at least one year (yellow sweet miso) and up to 3 to 5 years (red dark miso). Here is my current favorite miso infused food:

MISO PORRIDGE - *adopted from Nourishing Traditions*
1 cup organic oats, rolled or cracked
2 cups water (or to cover)
2 tablespoons naturally ferments light (yellow) miso

With pastured local eggs and Nates Raw Harvest

RECIPE :
In the evening, cook oats in water for 5-10 minutes or until water is absorbed. Allow to cool and mix in miso. Cover and leave the mixture at room temp overnight. In the morning, reheat gently without bringing to a boil. (I actually prefer mine cold when left in the fridge).

It's great topped with nuts, fruit, eggs, yogurt or by itself. 

enjoy