Quote of the Day
How grateful I am to celebrate
precious moments with you!
Dear Lovers,
In this recipe I’d like to bring miso
to center stage. Miso is a Japanese word
that means “fermented beans”. The
texture of miso is usually paste-like and relatively thick. Miso is a very good source of magnesium and
copper, Vitamin K, protein, zinc, phosphorous, dietary fiber, and omega 3. Miso, known as a complete protein, can
restore beneficial probiotics to the intestines, aid in the digestion and
assimilation of other foods in the intestines, and strengthen the immune
system. Today, become the spotlight to
each other’s devotion.
This recipe calls for miso as a
dressing to soba noodles.
Remember, the most important
ingredient is the love you put into preparing this nutritious and energetic
meal.
Pecan Miso Noodles
4 ounces organic soba noodles
1 small bunch asparagus, sliced
thinly
3 cups water
Miso dressing
½ cup pecans, toasted
¼ cup extra virgin olive oil
1 large garlic clove, peeled and
sliced
2 tablespoons sweet white miso
2 tablespoons rice vinegar
1 teaspoon organic rice syrup
2 pinches sea salt
¼ cup warm water
½ cup lemon balm (parsley, lemon
verbena, or cilantro can be substituted) Garnish is optional.
Preparation
Bring large pot of water to a boil
and add salt. Cook the soba according to
packages instructions. About 60 seconds
before you drain the noodles, add the asparagus to the pot. After a minute, drain the noodles and
asparagus.
To make the miso dressing, use a food
processor or blender to puree the pecans, olive oil, garlic, miso paste,
vinegar and rice syrup. Add the warm
water a bit at a time until the dressing is the consistency of a heavy
cream. Add the dressing to the
noodles. Garnish with an herb of your
choice. Garnish is optional. Serve warm.
