I recently discovered a seaweed harvesting class that looks like a whole lot of fun. Seaweed 101: Seaweed Harvesting Adventures in the Puget Sound. I have been wanting to learn how to harvest for quite some time, only partly because … Continued
Lemon Pudding is delicious served with the berries that will be coming into season this summer or with strawberry rhubarb sauce. This version is vegan, mildly sweet and thickened with agar and kuzu root starch. You can find the ingredients … Continued
We have an abundance of artisan sourdough bread being produced in the Seattle area. However, my personal favorite, Breadfarm in Edison, WA, is worth a trip up north. Some of my favorite flavors right now are the seasonal Allium Loaf and … Continued
Once a week, I cook for a couple in Bellingham, WA. For the past few weeks I happened to be there on a Saturday and attended the Bellingham Farmer’s Market. Last week, I found some baby turnips with the most … Continued
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