March - Roma Cappuccino
¾ cup rice milk (or your favorite
non dairy milk substitute)
¼ cup Amazaki
pinch cinnamon
2 tsp. Roma (coffee substitute)
Heat the rice milk, Amazaki, and Roma
until it boils. Put in a blender and blend until frothy. Pour in a
mug, sprinkle cinnamon over top, and serve hot.
*Roma: A coffee substitute made from roasted malt barley, chicory
and rye. You can get all the full body, bitter taste of coffee, without
all the caffeine.
February - Lotus Root Ume Vinegar
Pickles
1 (4 oz.) package lotus root
3 T. ume vinegar
3 T. water
Slice the lotus root in very thin slices.
If you have a food processor, using the slicer blade creates nice
thin slices. Place the sliced lotus root in a jar. Add the ume vinegar
and water. Put weight on top of the lotus root. You can use a small
size jar to fit in side the jar you are fermenting the lotus root
in. If you have a pickle press you can use that to make the pickles.
Let sit on counter for 12 to 24 hours. Store in fridge. The pickles
will last for month in the fridge. Eat a couple slices every day.
