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Food and Recipe of the Month

March - 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:

Tofu Miso Soup

8 cups water
1 onion (thin half moons)
toasted sesame oil
8 inches wakame (soaked and cut up)
1 lb. firm tofu
4 dried shiitake mushrooms
1 cup corn
2 carrots (matchsticks)
1/3 cup dark miso
¼ cup minced parsley
½ tsp. sea salt

Soak the shiitake mushrooms for 15 minutes until soft. Use the soaking water as part of the 8 cups water. Cut shiitakes in thin slices. Sauté the onions and carrots in a little toasted sesame oil and tamari in a large soup pot until vegetables are soft. Add the 8 cups water, bring to a boil, add wakame and shiitake mushrooms. Cover, reduce heat, and simmer for 15 minutes. Cut tofu in small cubes, add to soup, and simmer for 10 minutes. Take some of the hot broth and dissolve the miso in broth, add back to pot along with the corn and sea salt. Mix in parsley, serve warm.



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