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Food and Recipe of the Month

October - Miso

Miso is fermented soy bean paste. It has a salty taste and is used to season dishes such as soups, sauces, and stews. It is a living food, containing lactobacillus, which is a healthful micor-organisms to help aid in digestion. Miso contains many minerals and vitamins including B12. There are 11 g. of protein in 1 tablespoon of dark miso and it is a compete protein containing all eight essential amino acids.


The soybean has been cultivated for about 2,500 years and for good reason. These wonderful beans contain iron, carotene, niacin, vitamins B and B2. They promote clear vision and vitality, as well as improve circulation and support detoxification. Along with all these wonderful traits, soybeans also have isoflavones, which are similar to a natural estrogen that may help prevent hot flashes.

They also contain genistein, which helps prevent heart disease and may stop the spread of some cancers in their early stages. These power packed beans contain protease inhibitors that are a universal anti-carcinogen and may block the action of cancer causing enzymes. And if that is not enough reason to start enjoying these wondrous beans, they also contain phytic acids that inhibit the growth of tumors.

Recipe of the month:

Black Eyed Peas Miso Soup

1 1/2 cups black eyed peas
8 cups water
1 (4 inch piece) kombu
1 onion (diced)
3 garlic cloves (mined)
1 acorn squash (cut in small cubes)
1 tsp. basil
1/2 tsp. rosemary
1/4 cup dark miso
3 tsp. ume plum paste

Soak black eyed peas for 8 to 10 hours. or overnight. Bring the 8 cups of water to a boil in a large pot. Add kombu, cook for a couple minutes until kombu is soft. Remove kombu from water, cut in small pieces and add back to the pot. Add the drained black eyed peas to the boiling water. Cover and reduce to a simmer. Simmer for 15 minutes. Add the onions, garlic, and squash. Continue simmering for 45 minutes.

Turn off heat then add the basil and rosemary. Put in a measuring cup the 1/4 cup dark miso and 3 tsp. ume plum paste. Using some of the hot broth, dissolve the miso and ume plum paste in measuring cup. Pour back in soup pot. Mix all together. Wait 5 minutes before serving.

 

 

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