Sunday, August 22, 2021
Thursday, September 29, 2016
Wednesday, September 14, 2016
Grape Juice from Wild Grapes
GRAPE JUICE FROM WILD GRAPES
--> I discovered the wild grapes growing all over the edge of the nearby wooded swamp I live. The grapes were no more than a tenth of the size of the cultivated once. The leaves were also smaller, but nearly identical in form to those of cultivated grapes, and they grew on the same kind of vine with the same kind of tendrils. I sampled cautiously. Yes, it was extremely sour, but I was excited to add this to my wild food foraging experience.
I picked a handful of clusters of wild grapes and brought them home into my kitchen.
Here is how I enjoyed these wild fruits.
WILD GRAPE JUICE
¼ cup of juice from 2 hand-full of wild grapes
3 cups spring water
2-3 tablespoons Maple Syrup, or to taste
--> Preparation: Wash the grapes and pick from the tendrils. Use a stainless steel strainer with medium to small holes and place into a colander. Place the grapes into the strainer and take a potato masher and start mashing until all the juice is excreted. The juice will run through the hole of the strainer into the colander. Gather all the juice into a measuring cup and fill it into a glass container. Add the spring water and the syrup and shake. Enjoy this healthy drink.
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#WildGrapeJuice#MacrobioticJuice#KushisKitchen#Vegan#GlutenFree#HomeMade
Wednesday, May 18, 2016
Hato Mugi Barley Salad with Lime Vinaigrette
Hato Mugi (a/k/a
Job’s Tears or Chinese barley) is a gluten free barley type whole grain. Scientists have
identified a compound coixenolide that suppresses cancer cells and another,
germanium that has anti-carcinogenic properties. Barley is also known to help
with diabetes, by controlling the blood sugar level. Among other things, the
rich fiber content helps reduce blood cholesterol, improves colon function and
promotes weight loss.
Ingredients for 2 -3 servings
1/2-cup
Hato Mugi
¼
-tsp. sea salt
2
cups red radishes, quartered
Radish
tops or equal amount of Dandelion greens, sliced
¼-cup
chives, sliced
Vinaigrette:
1-2
Tbsp. extra virgin olive oil
Lime
juice to taste or 2-3 drops Lime Vitality essential cooking oil (I get mine here)
Sea
salt and pepper to taste
Preparation:
Wash
Hato Mugi thoroughly
and soak for 6-8 hours or overnight. After soaking rinse and replace water.
Bring to a boil add sea salt and simmer till Hato Mugi is soft and texture is
to your liking, about 20-30 minutes. Remove and set aside.
Meanwhile
wash radishes and radish greens
and separate stems from leaves. Slice greens into very thin pieces. Slice
radishes. Steam the radishes and greens separately slightly, leave them still
crisp.
Mix
all the vegetables together with the Hato Mugi in a
serving bowl.
Add
the vinaigrette and adjust to your taste. Let the dish marinate for a bit.
Serve
room temperature. Garnish with fresh chives.
Hato Mugi References: w.itmonline.org/articles/coix/coix.htm
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