healthy life - banana-less bread

If you've been visiting this humble space for a while you might remember when I posted back here about my banana allergy and the unfortunate circumstance of not being able to indulge in the delicious (I assume, from the divine aroma it emits) treat, Banana Bread.

For so long I've searched for an appropriate substitution for the fruit, knowing full well that I may never be able to replicate its smooth texture and subtly sweet offerings. Avocado worked well for smoothies but I was unsure of how it would hold up being baked.
So yesterday afternoon, as the wind whipped around our house and the mercury dropped unnaturally low for January in Queensland, I popped on an apron and set out to bake a sweet loaf. After a few minutes on our trusty mate Google, I discovered just what I was looking for - apple purée! Now why hadn't I thought of that?

I then clicked over to one of my favourite foodie havens, to find inspiration in their Spelt Banana Bread recipe, tweaking it a little to serve my messed-up body's crazy aversion to the yellow fruit.
I swapped the unrefined cane sugar for a 50/50 mix of dark brown sugar and raw caster sugar, the butter for coconut oil, golden syrup for agave syrup, and of course the bananas for apple purée. (I also added a couple dark chocolate pieces to satisfy my pms monster. A girls gotta satisfy that choc craving somehow!)
Simply mix the wet into the dry, pour into a loaf tin and bake for an hour.

Although I'm sure  it doesn't have the typical banana bread flavours, it surely looks and feels like the moist, dense and subtly sweet loaf of my dreams. I am quite pleased with myself.
What I am not pleased with however, is the mistake I made of falling asleep, sitting up nonetheless, before I could turn my glorious creation out and put it safely away. I shouldn't have been surprised to find it half eaten by two naughty little felines.
All is well though, that tiny smidge on the end up there was rescued for breakfast this morning, served alongside home-made natural yoghurt with a drizzle of agave syrup and two piping hot espresso. Alls well that ends well, right?

boy oh boy did they enjoy themselves!

Do you have any tips or ideas for subsituting banana? I'd love to know!

humble pie

There are moments in life when a simple (and sincere) "I am sorry" may be enough, then there are others that require a little extra effort. This is a recipe for all those instances where you should eat humble pie...and serve up a slice of sweet, berry pie goodness for everyone else!

Humble Pie

Pastry
- 1 1/2 cups (250g) Plain flour
- 125g Butter, chilled & chopped
- 1/3 cup Raw caster sugar (regular caster sugar will work just as well and gives a slightly sweeter crust)
- 1 Egg yolk
- 3 tabsp Chilled water

Berry Compote
- 3 cups Berries, of your choice (I used frozen berries *gasp* in a mixture of raspberries, blackberries and blueberries)
- 1/2 cup Raw caster sugar
- 3 tabsp Cornstarch

1. Combine flour and sugar in a large mixing bowl, add chopped butter and rub mixture between fingers until the consistency of bread crumbs (or sand, as my mother would describe).Add egg yolk and mix. Add chilled water a tablespoon at a time, until dough forms. Gently knead until smooth. 
2. Roll dough between baking paper sheets, into a 1cm thick disk. Refrigerate for 30 mins.
3. Combine 2 cups of berries and the sugar in a small saucepan over medium-high heat, bring to boil and reduce to a gentle simmer for 5 minutes. Add cornstarch and gently stir (so you don't break the berries too much), simmer for a further 5-10 minutes. Remove from heat to cool.
4. Preheat oven to 200degress celcius and lightly grease a 20cm pie dish. Remove pastry from fridge. Divide into 2 parts - 1 x 1/4 & 1 x 3/4 - roll larger portion of pastry out to 3mm thick disk and gently place into pie dish. Place baking paper and pie weights or uncooked rice on top, bake for 12 minutes. Remove paper and weights, and bake for a further 10 minutes or until lightly golden. Allow to cool.
5. Roll out the remaining pastry into a rough rectangle, 3mm thick, and slice into 1/2cm wide strips.
6. Add the remaining berries to the cooled compote and gently mix together. Spoon into the pie base and create a lattice across the top. Sprinkle with a little extra caster sugar and pop in the oven until pastry is golden. Remove, allow to cool...or serve immediately with double cream or plenty of vanilla icecream!

ENJOY! xx

Notes:
* Apart from the fact that we don't own a processor, I enjoy making this pastry from scratch and with my own hands. The time and hand cramps will all be worth it, I promise!
However, if you have a processor: combine flour, sugar and butter and pulse mixture until it appears like bread crumb, then add the egg yolk and water as above, pulse again until if forms a dough.Knead and chill.
* It's hard to give a definite simmering time for the berry compote so these times are really a guesstimate. I prefer a thicker filling, especially as I was wrapping these pies for gifts, so I let it simmer longer and even add a teaspoon extra cornstarch until the sauce coats the back of a wooden spoon. If you prefer it a little runnier (perfect if you're eating fresh from the oven with icecream!) simmer until it thickens slightly but still drips off the spoon.
* I divided the pastry into 4 equal portions to make smaller pies (in 12cm pie tins) and used the off-cuts from trimming the edges to create the lattice across the top. Alternately you could create leaves, flowers or cover the top with a disk of dough and slice a couple of vents in the top to allow any hot air to escape.

*How to create a lattice top pie crust 
*A little pie crust inspiration  

Healthy Life: Raw Lemon & Coconut Truffles

 It's this time of the year, towards the end of Winter, that I begin to crave light meals & snacks - warm salads, flatbread with roasted vegetables, fruit smoothies & simple stirfrys. I think my body is trying to tell me it's over all the carbs & protein I've stocked up on during these cooler months & is ready for a leaner diet.

The one thing I've consumed way too much of this Winter is sweets, in particular, chocolate. And not even the good kind! No Snickers bar or packet of Smarties are safe from me at the checkout.
Yet it was while eating said Snickers bar that I stumbled upon my saviour; these Raw Lemon and Coconut Truffles by Petite Kitchen.
A truly delicious sweet treat which hasn't left me feeling guilty, or worse, with the dreaded sugar-pimples.

They're perfect as a simple afternoon snack, are raw with no refined sugar & are a synch to make. Simply, pop the kettle on, throw ingredients in a food processor (or if you're like me and can't be bothered getting it out, mix ferociously with a wooden spoon!), roll into walnut-sized balls, coat in dessicated coconut, make yourself a cuppa & enjoy! 
Seriously, anything that takes less than 10 minutes to whip up is a winner in my book! 

I urge you to jump on over to Elenaor's blog, discover her inspiration to create delicious, wholesome food for her family & lose yourself in the simple beauty of her recipes.  
 

Healthy Life - Avocado Smoothies

With the very last of the seasons mangos, a few spoons of passionfruit pulp & a ripe avocado, we have been whipping up one hell of a smoothie! All thanks to this smoothie genius, I have been experimenting with my favourite fruit, the avocado, in place of banana or yoghurt in my morning starter - mixing in a little LSA here or a spoon of Manuka honey there.


Mango, Passionfruit & Avocado Smoothie

1 ripe mango
1 ripe avocado
 pulp of 2 passionfruits
1 teaspoon of agave nectar, manuka honey or maple syrup (the real stuff!)
a splash of almond milk (or your choice of milk/substitute)
a handful of icecubes
a sprinkle of LSA, bee-pollen, vitamin C powder, etc (optional)
(those last few measurements sound like something from a Julie Andrews movie...)

1. Peel & slice the mango & avocado, scoop the pulp from the passionfruits & place in blender or jug along with ice, sweetener of choice
2. blend until bright green, silky smooth & speckled with passionfruit seeds
3. add almond milk a splash at a time until the consistency you desire 
4. pour & enjoy whilst watching the sunrise, listening to sweet bird-songs...or if you're like me, as you dash out the door still buttoning your blouse & with sleep in your eyes!


I'm completely hooked on avo in my smoothies - next up I think I'll try a lemon & avocado smoothie or perhaps this chocolate & avocado version to satisfy my evening sweet-tooth!
In the meantime, you'll find me drooling over these smoothies. 

For now, I'll let you be the judge -  you will be surprised at how moreish it is! Definitely my favourite way to start the day!

Honey Mar-ret's Yogurt Wraps Recipe

Seventeen years ago, my parents moved from a bustling capital city to this mountaintop with their two daughters, a dog & dreams of a simple suburban life.

My father worked as a truck driver & courier, driving throughout Queensland for a week or more at a time, leaving my mother to raise her two baby girls in a new city, far from her family & friends. Fortunately for my mother, not long after settling in she was befriended by a kind-hearted woman, who had just moved-in next door. They hit it off instantly.

Margaret is a widow, living with & caring for her deaf brother. She loves frogs, makes her own yogurt & knits in her spare time.
She also makes for a great listening ear & shoulder to lean upon...& the best adoptive grandmother for little girls, living far from their extended family.

Honey Mar-ret*, as I named her as a child, would walk us home from school, she taught us to play mahjong & knitted blankets for our beds in Winter. We would chat about our day, drink fresh green juices, draw pictures & play with her 100+ frog statues.

Most of all I remember her cooking.

Biscuits, slices & breads, cassaroles, roasts & soups (her pumpkin soup is incredible!), frozen yogurt, jam & my fathers favourite chutney-pickle. Anyone & everyone was welcome in her home, anytime of the day or night, & you were guaranteed to leave with a full belly & an armful of homemade treats. 


On Tuesday, I sat down in Margaret's sunny living room, at the very same table we shared afternoon tea at all those years ago...instead this time we chatted about politics & her sore hips.
I brought her a freshly baked Greek Yogurt, Apple & Cinnamon Loaf & a few sprigs of fragrant eucalyptus from the flower market.

She gifted to me a yogurt-maker (yay!), as well as her most loved & treasured recipes from family, friends, plus her own creations. Recipes for simple slices, cakes & afternoon treats; some filled with fruit & spices, others with yogurt & notes of citrus - all in scrawly handwriting on yellowed, dog-eared paper. The kind of recipes one makes year after year.
After many hours of sipping iced-tea & reminiscing, as the sun began to fall, I was bid farewell laden with my treats.

I walked home feeling as if I had been given an incredible gift - something to be treasured, to be passed onto my own young & grandchildren in the future. I have been trusted with treasures that cannot be replaced - a part of her family history.

You see, just a few years ago, my spoilt & inconsiderate self would have politely thanked & smiled, whilst subtly throwing this pile of pages in the trash.
Somewhere along the way I have also adopted the same appreciation for a simple & meaningful life as those before me.
Gone are the days of take-out meals & a highly consumerist lifestyle, instead we have wholeheartedly embraced this beautifully simplistic, homemade & on-our-way-to-self-reliant existence.

These recipes are safely tucked away with my most beloved cookbooks in our kitchen, ready for a weekend of baking or a special afternoon tea. There's fresh, organic, homemade yogurt in our fridge & our bellies are full of the most delicious, herb-laced wraps I have ever tasted.
I'm probably a little too excited to share these wraps with you, but they're the kind of recipe that's too good to keep to myself!

Super simple - seriously it takes me 10 minutes max to make them - & incredibly soft, I can't imagine buying wraps from the bakery again!


Greek Yogurt Wraps

 3 cups unbleached all-purpose or spelt wholegrain flour, plus extra for dusting
1 tablespoon of your choice of herbs (I love rosemary or tarragon in this recipe!)
2 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 cups greek yogurt (or plain natural yogurt with a teaspoon of lemon juice would be fine too!)
1 tablespoon of oil

1. combine the flour, herb, baking powder, salt & baking soda in a large bowl, mix to combine
2. stir yogurt into flour mix until it for a 'shaggy' dough
3. tip dough onto floured board or counter, knead gently until smooth & no longer sticky - add extra flour if needed until dough is slightly tacky
4. divide dough into 8 equal pieces, roll out to 2-3mm thick, & layer on a plate, dusting with flour & a drizzle of oil in between each wrap
5. heat a griddle or fry pan over a medium heat, bake each wrap until golden & slightly puffed, turn over & cook for another minute or two.
6. serve with your choice of toppings, fillers & condiments - we love smashed avocado salsa, chives, poached eggs & balsamic-oil for breakfast, or grated carrots & beetroot, plenty of watercress, asparagus, & grilled zucchini & pumpkin for dinner.

obligatory awkward eating shots... Images by Sam

Oh, & ENJOY!!!

xx


* aka Auntie Margaret - did you call close family friends auntie or uncle when you were a child, as a sign of respect...or was that just my family? 
ps. please find my toddler-talk endearing... ;)
 

Homemade Citrus Soda

Perhaps I am pining the end of my beloved Summer or desperately attempting to lift my spirits in the midst of a cold and rainy welcome to Autumn, whatever it is, today I bring to you our homemade citrus soda recipe.

The perfect mix of orange, lemon, lime and grapefruit with a delicate sparkle from the soda - this tangy beverage is great for an afternoon sweet-treat, or mix a little of the syrup with your favourite champagne or sparkling white wine for a sneaky Friday night spritzer!

1. strain the fresh juices through a fine sieve to remove pulp & any sneaky seeds
2. combine all the ingredients in a saucepan over a medium-low heat, stir until sugar disolves
3. increase heat, bring to boil, then turn down to low & simmer gently until liquid reduces & thickens
4. remove from heat & allow to cool for 10 minutes
5. pour into prepared jars or bottles.
6. mix with sparkling water/soda/wine, garnish with a lemon rind & mint. ENJOY!

* honey can be substituted for agave nectar.

We Made Sauce

In an effort to save money, be more environmentally conscious and spend more quality time together, Sam and I have been baking our own breads, growing our own herbs (and working towards our first vegie garden!), and now we have taken on the very rewarding task of making tomato sauce. 

Now, I should make it known that we love tomato sauce. No burger or bowl of hot chips is complete without a a rich, red dollop of sauce - however, there's tomato sauce and then there's tomato sauce. 
This recipe is for brag-to-yo-mama-at-your-skills tomato sauce! 

Not only was making the sauce a great experience, we have also been collecting jars and bottles in preparation for Christmas gifts later in the year, so this was the perfect time to test run this recipe and reuse our glass bottles. Although the whole process took about 4 hours, we were rewarded for our efforts with 1.5 litres of smooth, sweet and spicy sauce, with a kick of lime. 

We are in love with our very first batch, and can't wait to experiment with different flavours in the future!


Our Favourite Tomato Sauce Recipe

2.5 kg ripe tomatoes, coarsely chopped
2 large brown onions, coarsely chopped
2 tsp peppercorns
1 tsp whole cloves
2 bay leaves
1 tsp paprika
1 tsp ground ginger
1 tsp mixed spice
2 tbs salt
500g white sugar
435 ml apple cider vinegar 
juice and zest of 1 lime  

1. Place tomato and onion in a large saucepan over a medium-low heat. Cover and bring to the boil, stirring often. Reduce heat to low. Simmer, covered, stirring occasionally, for 1 hour or until the tomato breaks down and is tender. Set aside for 10 minutes to cool.
2. Meanwhile, wrap the peppercorns, cloves and bay leaves in a 10cm piece of muslin and tie with unwaxed kitchen string to enclose.
3. Use a stick blender to blens tomato mixture until a coarse puree forms. Strain through a fine sieve into a large bowl, in batches, pressing to extract as much liquid as possible. Discard solids.
4. Return tomato puree to a large clean saucepan over medium-low heat. Stir in the vinegar, salt, sugar, lime juice and zest, spices and spice pouch for 6 minutes or until sugar dissolves. Bring to a simmer, stirring often. Reduce heat to low. Simmer stirring often, for 2 hours or until sauce reduces and thickens.
5. Ladle the hot sauce into bottles. Seal. Store in a cool, dark place out of direct sunlight until ready to use. Once opened store, in the fridge.
6. Enjoy your homemade, preservative and artificial colours and flavours free, tomato sauce greatness on a delicious burger, with hot chips or anything else that takes your fancy! 
  

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Side note: Recipe is by Helene Sutherland - January 2013 Woolworths Australian Good Taste (page 122-3). 
We did however tweak her recipe to include lime juice and zest, bay leaves, ginger, paprika and mixed spice, and omitted the pickling spice (as we didn't have any on hand). 

Healthy Life: Summer Oats

As a child, my father would make a big pot of porridge most mornings in Winter. We would wake to the nutty smell of milk, honey and rolled oats bubbling away on the stove, climb out of bed, and join our parents for a family breakfast - complete with matching bowls, a tea-cosied pot of black tea, and big glasses of orange juice. Sickeningly sweet and happy family-like, right? Gosh things are good when you're young.

Fast forward 15 years, and enjoying a sit down breakfast is a luxury...to be honest, any breakfast at all can be a luxury around here *insert gasp of horror here* I know, I know, it's terrible. I can hear my mothers voice scolding me for not starting the day with a proper breakfast, and asking if I'm eating enough, because I look "much skinnier than last time" she saw me (does anyone else's mother make comments like this, or just mine?).

Well, I'm making a change - a lifestyle change - to eat healthier, think healthier and live healthier.

Over the coming months I will be reading and researching, asking questions, experimenting and of course, applying all that I have discovered - and I will share it with you here. There's more to this journey that just tips and recipes for healthy eating, there's an inspiration*, of sorts, to discover and learn more about why we should live better (other than the notion that 'it's good for you'). More on that at a later date.

For now, I want to introduce you to a old friend: rolled oats. Filled with soluble fibre, low GI, and a bunch of vitamins and minerals, the humble oat is one of natures super foods...but you already knew all this.
What I didn't know was that this pantry staple was good for things other than Anzac Biscuits and steaming hot porridge on cold Winter mornings. Enter my new favourite meal - 'Summer Oats' (also fondly known as Bircher Muesli...with a twist).  


Summer Oats

1. place oats and milk in your favourite brekky bowl to soak
2. slice your apple, peel and segment the orange, cut open your pomegranate and 'smack' the glistening, jewel-toned pulp out with a wooden spoon - add to bowl
3. sprinkle with LSA, a dusting of cinnamon and top it all of with a drizzle of honey
4. find a sunny spot and enjoy, whilst catching up on your all favourite blogs, of course!

So, whether it's for brekky or a light (but filling) snack, I have a newfound appreciation, and dare I say, adoration for oats. 

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Do you enjoy the humble rolled oat? Any recommendations for interesting and delicious toppings and combos?

* inspiration is a strange word to use but I'll roll with it - 'Healthy Life' will become a series throughout this year, as I strive to learn more about living a healthy life, focussed on healthier eating for better brain function, as well as memory exercises, all focussed on learning and understanding more about Alzheimers Disease and prevention. This is a topic close to my heart - and worth a post all of its own. Stay tuned!

side note: Before you write me off as some lactose-free, almond milk drinking hippy, please hear me out! I have been lactose-intolerant for most of my life (due to a bout of gastroenteritis as in infant), and made the change to lactose-free milks and milk substitutes around about 10 years ago. I have tried my far share of soy, rice, and many many nut 'milks' in my short lifetime, and have finally landed on almond milk as my preferred substitute. I have included almond milk in this recipe and nutritional facts, purely as a suggestion and guide. I recommend almond milk to anyone who is looking for a delicious (and nutritional) alternative to full cream cows milk - give it a go!

Nutrition Facts

Oats: (per 1 cup)

   607 calories

   11g fat (2g saturated)

   0g cholesterol

   3 mg sodium

   103g carbohydrates (11g dietary fibre)

   26g protein

   includes folate, calcium, iron, zinc

Almond Milk: (per 1 cup)

   60 calories

   2.5g fat (0g saturated)

   0mg cholesterol

   150mg sodium

   8g carbohydrates

   1g protein

   inlcudes calcium, vitamin A/C/D/E, iron

Apple: (per 100g)

   52 calories

   1mg sodium

   14g carbohydrates (2g dietary fibre, 10g sugars)

   includes vitamin A/C, calcium, iron

Orange: (per 100g)

   47 calories

   12g carbohydrates (2g dietary fibre, 9g sugars)

   1g protein

   includes vitamin A/C, calcium, iron

Pomegranate: (per 100g)

   83 calories

   1g fat

   3mg sodium

   19g cholesterol, (4g dietary fibre, 14g sugars)

   2g protein

   includes vitamin C, calcium, iron

LSA (Linsead, Sunflower Seed, Almond) Meal: (per 100g)

   532 calories

   42.7g fat

   19mg sodium

   24.2g carbohydrates (23.1g dietary fibre, 4.8g sugars)

   20.6g protein

   includes calcium, zinc, magnesium

Honey: (per 100g)

   304 calories

   4mg sodium

   82g carbohydrates (82g sugars)

   includes vitamin C, calcium, iron

Cinnamon: (per 2g)

   6 calories

   1g carbohydrates (1g dietary fibre)

   includes calcium, iron

The above nutritional facts are a general indicator - refer to individual product information for a exact nutrition information. 

My Favourite Pancake Recipe

For some bizarre reason, we rose before the sun today. This is especially annoying when you've only fallen asleep three hours earlier, and those three hours we spent restlessly tossing and turning whilst the fan did nothing but whirr too loud.

The only thing that could lift our moods this morning were big, fluffy pancakes with all our favourite toppings - fresh squeezed lemon juice, raw sugar, fresh berries and maple syrup!

Now, I've 'perfected'  this pancake recipe (read: I still fuck up the first one but after that they're ace!) over many years (read: since I left home...so, 3 years)  and it is my go-to "cheer-up-buttercup" breakfast. These pancakes should not be reserved for sleepovers or Sunday brekky - they're perfect for making any day a little bit special.


My Favourite Pancake Recipe

1. combine milk and lemon juice in a small bowl - set aside to thicken
2. mix flour, bi-carb soda, baking powder and sugar together in a large bowl
3. add vanilla paste*, cool melted butter and beaten eggs to the milk mixture, gradually pour into flour bowl, stirring as you go - I'm sure you know this, you're looking for a smooth, custard-like consistency with no flour lumps
4. heat a non-stick frypan over a medium heat, scoop and pour 1/4 cups of mixture into centre, cook until bubbles appear, flip and cook for another minute or until golden.
5. gather together your favourite pancake toppings, mix-match, and ENJOY!

* I'm sure vanilla essence would work too - this is just what we have in our cupboards.

ps. this recipe also work for crepes - just omit the bi-carb soda and add a little extra milk or water until you have a runny-enough consistency to easily spread across the pan - chill for 15 minutes before cooking.
pps. I have also used this recipe for some very yummy waffles - separate the eggs - use the yolks in the mixture and beat the whites until they form soft peaks - gently fold the whites into the waffle mixture - chill for 10 minutes before cooking.

Summer: Grilled Pineapple

Our most recent trips to the Sunday farmers markets has had us returning home, laden with deliciously fresh Summer-fruits - juicy plums and nectarines, lychee's, melons, mangos, and my favourite, pineapple!
Sweet, juicy, with a little tang, I can't leave without a pineapple...or two!

So, after a couple of unseasonably cool days and some very ripe fruit, I searched the depths of the kitchen cupboards for the griddle pan, whacked it on the stove and grilled us a mid-morning treat.

It's very morish, and as easy as 1, 2, 3*!

1. I like to cut the pineapple into 2cm thick rounds, and then divide into 4 or 8 pieces.
2. Grill for a couple of minutes on each side until that lovely caramelising aroma begins to fill your kitchen...and cause your stomach to growl.
3. Arrange in your favourite bowl (or cup, like me), top with freshly squeezed lime juice/mint leaves/vanilla bean ice-cream/anything that takes your fancy!

*4. and ENJOY!

*this delightful cup is from here

Healthy Life: Miso Soup

I have a new daily ritual - enjoying a delicious, hot cup of miso soup in the afternoon.

It began a few weeks ago with a longing for the miso soup they make at our local sushi train, yet the long drive across town was unrealistic (especially when I began craving it at 2am!) So, off to the asian grocer I went for the few essential ingredients. I could hardly contain my joy, as the house began to fill with the sweet and salty scent of miso and dashi gently simmering away on the stove. I was surprised that it tasted just as amazing as any restaurant miso soup I've had.

Miso soup is said to have great healing properties, and according to Japanese mythology, is a gift to mankind from the god's to assure health, longevity and happiness. It is traditionally eaten before the meal, as the enzymes aid in healthy digestion. I like to enjoy a bowl before lunch, or just after meditating, or whilst sitting in a big armchair in the sun - I'm left feeling rejuvenated, relaxed, and very healthy!

It really is very quick and easy - and oh so healthy!  It contains five main ingredients; Dashi, Miso, a land vegetable, a sea vegetable, and a garnish.

Dashi - a stock of komu (kelp), kezurikatsuo (shavings of preserved, fermented bonito) and filtered water - can be bought from asian grocers or made from scratch.  
Miso paste is ground and fermented grain/s (soy, barley, rice) and comes in many varieties, the basics being white and red. White is mild and slightly sweet, perfect for novice/Western palates, while the red is robust and salty. I prefer Hatcho miso, a dark red soy paste with salty, savoury notes, highly revered in Japan for its medicinal properties. 
The land vegetable can be anything you like! Leafy asian greens work best, as well as root vegetables - my favourites are bok/pak choy or thinly sliced daikon or spring onions. 
The 'sea vegetable' is obviously seaweed, particularly wakame, however I have used pieces of sushi nori (the seaweed sheets for sushi rolls) when I couldn't get to my asian grocer.
And last but definitely not least is the garnish - regarded in Japanese cuisine as an absolute must - the garnish assures you that the food is made with attention and pride! I like to sprinkle fresh or fried spring onions over my miso soup just before serving.

A misconception is that miso soup must have tofu, however, if you don't like tofu then don't add it! Most Japanese restaurants serve miso soup with tofu anyway. I adore the smooth texture of silken tofu so it is always present in mine. Feel free to add udon or ramen noodles, mushrooms, chickpeas, even a bowl of wild rice, to transform this into a meal-sized portion.

Enough of my ramblings, and onto this very easy, very delicious recipe!

Miso Soup

 1 litre dashi stock
10 grams wakame (or seaweed of your  choice)
3 tablespoons miso paste 
1 cup 'land' vegetable of your choice
150 grams silken tofu, cubed (optional)
garnish of your choice (eg. fresh spring onions)

 1. place the dashi in a pot over a medium flame. When dashi begins to simmer, lower heat, add the seaweed, and allow to simmer for a minute or two.
2.  in a small bowl, gently mix the miso paste with a table spoon of the hot dashi stock, stirring until the miso has dissolved. Pour the miso/dashi mixture into the pot, stirring to combine. Bring to gentle simmer, remove from heat.
3. add small cubes of the tofu to the bottom of bowl (optional) and pour hot soup on top.
4. sprinkle with garnish and serve immediately. ENJOY!


Have you ever had Miso soup, or would you try it?
Let me know!