Permaculturist Health

["Lawrence F. London, Jr." <lflj@bellsouth.net>]

LINDARAY@att.net wrote:

> White Miso blended with herbs and oil with Bragg's Organic apple cider 
> vinegar also makes a great salad dressing, or a sauce for brown rice..

That sounds really good.
Add any kind of miso to sesame tahini (or peanut butter for those not 
allergic to that), almond or cashew butter;
also can add nutritional yeast (yellow flaky kind with nutty flavor) - 
possibly add olive oil
for a sweeter version also for sandwiches add blackstrap molasses or better yet traditional Japanese barley malt or even 
rice malt/syrup.

Heat wok really hot, add oil arount the top and immediately dump in a big pile of shredded turnip greens (the kind that 
keeps coming all winter are fine) - add nothing else except crushed red pepper - toss until bright green, do not 
overcook, then add a quantity of cold water to lower temperature appropriate for miso and to make the quantity of 
soup/stew needed to serve all - take pan off heat then add sweet white miso (in slurry, from suribachi) and stir well
then serve in bowls. This is really first class fare, great in winter. Serve 
with rice and tofu.