A delicious twist on a staple macrobiotic dish. This stew is super grounding, strengthening and warming. If you aren’t familiar with Burdock root, I strongly urge you to get to know it! Also known as Gobo root in Japanese cooking, it has an earthy taste and has been revered for its healing properties for thousands of years. It grows as a common weed in most of North America! The root is long with a dark brown outside and beige inside, and the texture is that of carrots. It is delicious chopped and cooked with brown rice, as part of a big batch of roasted vegetables, in stir fries, and in traditional Kinpira or Kinpira stew!
Kinpira Pumpkin Stew
1/2 cup thin matchsticks burdock root
1 cup thin matchsticks carrots
1 onion, diced
2-4 cloves garlic, minced
1 winter squash, cut into chunks (acorn, butternut, kabocha, hubbard…)
1 cup cooked adzuki beans
1 cup pumpkin puree
6 cups water
2 tbsp. unpasteurized miso paste
1 tsp. shoyu
1 tbsp. cooking oil (I prefer coconut oil)
Begin by bringing the oil to medium heat in a large stock pot. Add in the burdock root and cook 1 minute. Add in the carrots, onion, and garlic, cooking another 30 seconds before adding in the water and pumpkin puree. Add in the squash chunks and adzuki beans. Bring to a simmer and continue to cook 20-30 minutes or until the vegetables are soft. Add in the shoyu and turn off the heat. Mix the miso paste in a small dish with enough water from the vegetables to dissolve it. Add this to the stew. Now its done! mmmmmmm!
Ahhhh…scrumptious and spicy…exfoliating and invigorating. The perfect sugar scrub for fall!
Autumn Spiced Sugar Scrub
1/4 cup organic cane sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
5 drops vit E oil
3 drops cinnamon essential oil
2 drops clove essential oil
Combine all ingredients in a small mixing bowl and store in an airtight jar (a 1/2 pint mason jar is perfect!). It will keep for months, but I’m sure you will use it all ASAP! I take a handful of the sugar and scrub it all over my body while in the shower. Your skin will be glowing and lovely when you are done :-)
But don’t take my word for it! You must see for yourself!
Maybe drink some cider and munch on pumpkin scones as well….
After bringing home all of this lovely produce home from the farmers market, my husband and I decided to make a scrumptious english breakfast spread! Heirloom tomatoes with fresh cracked black pepper and sea salt, steamed fingerling potatoes, steamed kale drizzled in olive oil, field roast sausages and steamed cranberry walnut bread. Served with a yummy rooibos orange spice tea on the side :-) The only thing we were missing was the baked beans!
2 heirloom tomatoes, sliced and sprinkled with salt and pepper
1 bunch kale, steamed
1 lb. steamed fingerling potatoes
4 vegan sausages, such as field roast or tofurky, cooked according to package directions
4 slices bread, steamed
1 can baked beans, heated
Assemble all of the separate parts of the meal, and place them each on individual serving dishes on the table. Allow everyone to plate up for themselves straight from the table, taking more as they wish. Make sure to serve with any condiments you like (nooch, ketchup, vinegar, olive oil, hot sauce…)
most royal greening verdancy,
rooted in the sun,
you shine with radiant light.
In this circle of existence
you shine so finely
it surpasses understanding.
God hugs you.
You are encircled by the arms
of the mystery of God.
-Hildegard von Bingen
I absolutely love this flavor profile…the meatiness of the baked tofu combined with fresh zesty lemon juice, salty shoyu, and herbaceous and sweet holy basil! It is awesome. And it would go well served alongside any type of Asian or Indian food….think coconut rice or pumpkin curry…yum!
Tofu Holy Basil
1 lb. extra firm tofu, cut into 8 triangles
Juice of 1 lemon
1 tbsp. ground holy basil
2 tbsp. shoyu
1 tbsp. coconut oil
Spread the coconut oil into a baking dish just large enough to hold all of the tofu. Pour in the lemon juice and shoyu, adding more if it seems to dry. Allow each side to marinate for 30 minutes at least. Once fully marinated, preheat the oven to 375 degrees. Rub the ground holy basil over the tofu slices and then bake for 15 minutes, flipping, then baking another 15 minutes. Delicious hot or cold!