I have recently discovered a gem in Seattle, WA. Yasuo Mori is a lifelong student and practitioner of shiatsu. He began his studies with his mother at the age of six. A practitioner with this type of experience is hard … Continued
Pressed salad is excellent for adding freshness to our meals, reducing sweet cravings and satisfying the need for a crunchy texture. Spring is also the time when the liver is the most active and fresh, green vegetables are great for the … Continued
This recipe can be made with either hijiki or arame. Most of the time I stick with arame. It is slightly more yin than hijiki and has a little softer quality and milder taste. However, every once in a while … Continued
Miso soup is very healing and alkalizing when made with a good quality miso. I often buy miso imported from Japan by Natural Import Company, but have been using South River and Miso Master, as well, which are companies in … Continued
Nishime is one of my favorite ways to prepare vegetables and here is a version for settling into the cooler weather of Fall. It showcases many of the heartier root vegetables and winter squash that are just showing up at farmer’s markets … Continued
I like to pan toast and grind nuts and seeds to use as sprinkles. I only grind the nuts and seeds completely if I am feeding a young child, otherwise, it can be nice to leave a little texture. Skip … Continued
Children love this creamy pureed soup and it is very simple to make. Adding steel cut oats gives it a creamy and rich texture without adding dairy. Creamy pureed sweet vegetable soups are a really nice way to relax your … Continued
Here is a very simple recipe that I make weekly for myself and for most children that I cook for. It is very good for supporting the spleen/pancreas and balancing blood sugar. It also helps to discharge simple sugars. For variety, … Continued