Miso Soup for the Soul!

As I type this entry, I am peering out of my window to a blanket of white stuff on the grass and asphalt around me. It’s February, so yes, the dead of winter is still upon us. With the winter season, comes memories of a childhood long ago. I recall sipping rich hot chocolate with warm chocolate chip cookies in my bed with Pikachu slippers. Ah, the life! But of course, we cannot get away with just hot sugary beverages on top of sugary dough. Our bodies require substance, so what do we normally turn to during the frost? Soup!

Most soups today are loaded with tons of sodium and other unfavorable ingredients that make you think twice about placing that vegetable-laden silver spoon in your mouth. Especially for children, most commercial soups should be avoided. So, what’s an alternative?

A couple weeks ago, I finished my 7-Day Cleanse Challenge using NutriClean’s detox kit. It was an amazing experience that I highly recommend for everyone. It requires a lot of water, a small regiment of herbal supplements, but most importantly, a good diet. Being semi-vegan, it was not tough adhering to lots of fruits and vegetables, but that did not mean stocking up on canned vegetable soup for a week.

As you can see in previous entries, I decided to make my own food. I am all too accustomed with this, as my exploration with the Virgin Diet and macrobiotics, has trained me to do so regularly, if not all the time.

For Japanese cuisine lovers like myself, miso soup may not be foreign; it’s a common side that is served with entree orders. The problem is, most miso soup served in restaurants pales in comparison to traditionally made miso.

In Japan, miso soup is regarded as one of the world’s strongest medicines. “But isn’t it just soup?” you may be asking. Unlike most popular soups, miso soup is high in protein, and has essential vitamins, minerals, and enzymes to support a healthy lifestyle and digestion. So, this is not your grandmother’s soup (sorry grandmom).

Miso is usually made from soybeans, grains such as brown rice or millet, salt, etc. The paste that is formed from these ingredients is usually added to water along with tofu, sea vegetables, or other complimentary items. And one last thing, the miso is fermented, so it packs a punch in flavor.

During my 7-Day Cleanse, I improvised with some ingredients, but still made a hearty and delicious soup.

Adzuki Bean Miso Soup

Mushrooms

Carrots

Leeks

Greens (Mustard, Collards, Spinach, Kale)

South River Adzuki Bean Miso Paste

Tamari Sauce

• Chop 1-2 carrots, ½ – 1 leek, and 3-4 mushrooms (shiitake preferred) and toss them into a saucepan
• Add a quart of water and bring to a boil. Lower the heat and simmer for about 10 minutes.
• Add about 1 cup of greens to the saucepan and set aside away from the heat.
• Add about 2-3 tbsps of miso paste to the saucepan once the water has cooled down a bit and 1-2 tsp of tamari sauce. (Note, adding the miso to boiling water would kill off essential enzymes.)

This miso soup recipe is not 100% traditional. One, I decided to use greens instead of seaweed/sea vegetables, such as wakame. Two, miso paste and tamari sauce can be high in sodium, so the amounts I added were merely for taste preferences. There’s also so much more to know about the miso itself, and the fact that not just any paste would do (South River is regarded as one of the best).

Overall, this recipe yields a delicious, homemade soup that you do not have to feel guilty about consuming yourself, and also serving to others on a cold, wintry day. Enjoy!

The Indulgent Salad

I would bet that most people shy away from cleanses/detox regiments because of the dietary “restrictions.” I think it is beneficial to have a clean diet comprised of vegetables and some fruits during a cleansing period, but that does not automatically equate to boring! In fact, smoothies, juices, and even salads can be spiced up! Below is a perfect example of a jazzier salad that is not just greens and tomatoes. The fuller and brighter the salad, the better! And if done right, your salad can be a nutritional powerhouse that will carry you from lunch to dinner.

The Indulgent Salad

Spinach and/or kale

½ cup carrots, celery, and onions (chopped)

½ cup mushrooms (sliced)

Sliced cucumbers

½ cup olives

¼ cup raisins

¼ cup sunflower seeds

Dash of sea salt

1 tbsp olive oil

This salad is definitely a winner in my book. I first tasted a similar concoction from a friend’s mother months back. The olives and raisins provide contrasting flavors of sweet and salty, while the sunflower seeds give you that crunch often sought out in croutons. But not only does this taste good, but this salad is packed with a variety of vitamins and minerals: A, B, C, potassium, calcium, and much more!

7-Day Cleanse Challenge

It’s a new year, so why not flush out the impurities of the past year? This will actually be my second cleanse; my first was last winter. A few years ago I made drastic changes to my diet due to health concerns that I had at the time. From those illnesses, I was propelled to take on the identity of a health conscious individual. I’m pescetarian/semi-vegan and love it. Aside from that, I’m cautious about my grains, eat no refined sugar, and avoid GMO foods.

I see the 7-Day Cleanse as the necessary tool to rid my body of all the junk built up during many years of an unhealthy lifestyle. For the next 7 consecutive days, I will combine clean eating with powerful herbal supplements to thoroughly detox my body. Time to clean up my digestive tract, liver, and colon!

For the above shake, I mixed in my nutribullet the following: banana, almond milk, sunflower seed butter, cashews, Garden of Life protein powder, cacao, cinnamon, and stevia. For a colder shake, freeze the banana(s) ahead of time or add 1-2 ice cubes.

Message me if you have any questions about recipes or anything you see this week. And if you want to do your own 7-Day Cleanse Challenge, I’ll help you get started!

Teronmeyers2014@yahoo.com

The Mysterious and Mighty Mushroom

Hands down, mushrooms are one of my favorite foods to eat. On a weekly basis, I alone probably consume a pound of them. Now for some, mushrooms are one of those “bane to my existence” foods like okra or brussels sprouts. Ew! I’m just kidding; I love those too. In childhood, mushrooms are likely to get those wide-eyed crinkly nose looks. Even in adulthood, many are still turned off by them. I think mushrooms are highly misunderstood, thus automatically earning them a bad reputation.

White Button Mushrooms

“Are mushrooms vegetables?” “Is it a plant?” “Is it poisonous?” “Aren’t mushrooms dirty!?” Those are just a few questions that go through the minds of many as they see this mysterious fungus. Yes, mushrooms are a fungal growth, which grow from soil with a stalk that is topped off by a fleshy cap with gills underneath. Maybe that’s not the best description to attract new mushroom enthusiasts, but I love them!

For about two years now, I have been regularly incorporating mushrooms into foods. Before my dietary changes, I used to sauté mushrooms for omelettes. Today, they usually serve as toppings for my salads, an addition to a vegetable medley, or just added texture to a dish which omits meat. I have even used mushrooms as “buns” for veggie/vegan burgers (below). Mushrooms are very versatile for cooking, but more importantly, they are beneficial to your health.

Portobello Mushrooms

Mushrooms are regarded as a powerhouse food, packing plenty of vitamins and minerals. Studies have shown that they are high in antioxidants, possess anti-inflammatory properties, and are able to combat common ailments, such as asthma, arthritis, and heart disease. Mushrooms have been noted to boost the immune system, helping to ward off infections and diseases. They are even believed to have anti-cancer properties. How amazing! But be careful, as studies have shown that mushrooms can prove toxic to the body, due to their ability to absorb the soil and air surrounding them. Organic would be best.

A few months ago, I came up with a very simple and delicious way to use mushrooms. Having dined out at restaurants like Red Lobster in my past, I have always loved the idea of stuffed mushrooms. So, I decided to put my own spin on the recipe, utilizing only plant-based foods. In the future, I would like to experiment with adding shrimp or salmon to this savory recipe.

Cremini Mushrooms

Stuffed Mushroom “Sliders” and Asparagus

Serving Size: 4

• ¾ cup tricolor quinoa
• ½ cup vegetable broth
• ½ cup water
• ½ chopped spinach
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• 2 teaspoons cayenne pepper
• 24 cremini “baby bella” mushrooms
• 5 cloves garlic, minced
• ¼ cup crushed pistachios
• 2 tablespoon coconut oil
• 1 tablespoon olive oil
• 1 pound asparagus
• 1 teaspoon basil
• 1 teaspoon garlic powder

Directions:

Preheat oven to 400 degrees.

Stuffed Mushrooms:

In a medium saucepan, add vegetable broth with water, and bring to a boil over medium-high heat. Add quinoa to saucepan, and cook over low heat for 10-15 minutes, or until tender. As the vegetable broth begins to absorb, add spinach to quinoa while stirring. Add black pepper, onion powder, and cayenne pepper to quinoa, mixing well.

In a skillet, heat 1 tablespoon coconut oil over medium heat. Add garlic and cook for 1-2 minutes. On a large baking sheet, line mushrooms in pairs. Add 2 teaspoons quinoa, 1 teaspoon garlic, and 1 teaspoon pistachios to 12 mushrooms, leaving the other 12 to serve as the tops of the “sliders.” Sprinkle olive oil over each stuffed mushroom and bake for 20-25 minutes. Top each stuffed mushroom with its pair to form small garden “sliders.”

Asparagus:

In a skillet, heat 1 tablespoon coconut oil over medium-high heat. Add asparagus to skillet, sprinkling basil and garlic powder. Cook for 5-6 minutes covered, turning asparagus occasionally. Serve with stuffed mushroom sliders and a lean protein.

The following recipe is free of gluten, dairy, and soy, and is vegan (for those that regard mushrooms as a vegan item). Instead of asparagus, one can incorporate freshly made sweet potato fries for contrasting flavors, texture, and color. I think a bunch of these can stand alone as a delectable meal, or a few can serve as appetizers or a side dish to a lean protein.

Cremini Mushrooms

So, there you have it. If you can look pass their awkward appearance and role in nature, I think you will come to love mushrooms as much as I do. They come in a variety of shapes, colors, and tastes. White button, cremini, oyster, shiitake, and portobello mushrooms are just a few. Enjoy!

My Favorite Foods: Malaysian Cuisine

Next up, Malaysian cuisine! In my previous entry, we had a chance to explore the exquisite nature that is Thai food, one of three personal favorites. One could only follow up with a style of cooking that bears similarities.

Just as with Thai food, Malaysian cuisine is relatively new to me, but that doesn’t mean I am a novice when it comes to choosing really good dishes. Fortunately, the local Chinatown in Philadelphia hosts two very popular Malaysian restaurants, which have satisfied my appetite on many occasions. Those restaurants are Penang and Banana Leaf. I’m not lying when I say that Penang has been frequented by me at least 10-15 times, if not more. Located at 117 N 10th St., Penang stands out from all other restaurants in Chinatown, not appearing as another “hole in the wall.” With a sleek modern exterior, and warm, welcoming layout inside, Penang pleases not just the palate.

So, what attracts me to Malaysian food?

Similar to Thai, Malaysian cuisine has a host of rice and noodle dishes. On top of that, there are some delicious soups and breads that serve as staples. Typical of most countries in this part of the world, Malaysian cuisine has absorbed cooking styles from neighboring countries and cultures. For instance, Indonesian, Chinese, Thai, and Indian culture have heavy influences in many of their dishes.

If you’re like myself, I like meals that incorporate a lot of different elements and ingredients. That way, I feel as though I am getting more taste for my buck! I have found that Malaysian cuisine is perfect for this. Some of my favorite dishes, Indian Mee Goreng, Singapore Rice Noodles, and Seafood Scrambled Egg Chow Fun, combine an assortment of vegetables, seafood, spices, and sauces. The latter dish may look a little scary at first, but it’s very filling, and an adventure to eat.

Singapore Rice Noodles

Seafood Scrambled Egg Chow Fun

I have never started a meal off at a Malaysian restaurant without Roti Canai. Now you may be thinking, “Isn’t roti an Indian bread?” You are absolutely correct, which is why I love this food! Roti Canai, or Indian Pancake, is a crispy, yet chewy, piece of bread served with curry chicken and potatoes. It is an excellent segue into the other diverse flavors that Malaysian food has to offer. If you visit Penang, you can actually witness the cooks hand-tossing the dough used to make your roti, which is then molded. 

Overall, my favorite part about Malaysian cuisine has been the price! Every time that I’ve been to Penang, I usually don’t turn beyond the first few pages of the menu. The section entitled, “Fried Noodles,” has a list of cheap, amazing dishes, most under $7. And believe me, the portions are appropriate! Let’s say you’re not in the mood for fried noodles, but still want noodles! If you like spicy, Curry Mee With Young Tau Foo ($6.95) is an amazing seafood noodle soup. What about a rice dish? Nasi Lemak ($5.50), a very popular Malaysian dish served with coconut rice, a hard boiled egg, and other toppings, is tasty. And if you’re looking for a meatier rice dish, the Duck with Ginger and Scallion Rice ($5.25), is a favorite of mine and a few friends.

How can you beat these prices?

I highly recommend that if you’re in the area of Chinatown, that you give Penang and Banana Leaf some thought. If you’re looking for a superb, twist to your typical Asian cuisine, you will be pleased.

But I am warning you, this food is addicting! I’ve already visited Penang three times in the last month.

My Favorite Foods: Thai Cuisine

Siamese Princess

If someone asked me to name my favorite foods of all time, like yourself, I would hesitate at first. However, I would be able to name my favorite food cuisines. Hands down, I would choose Thai, Malaysian, and Indian food. This entry will be part of a three-part series, “My Favorite Foods,” in which I feature a few restaurants that I’ve visited recently, all Thai, Indian, and Malaysian.

First up, Thai food. From a very young age, I had always loved what I thought to be Chinese food, only to find out that it was really watered down, American-Chinese. Growing up in a diverse community on the outskirts of Philadelphia, I grew accustomed to different types of food. As I mentioned, American-Chinese food was the closest thing I had to being cultured. Needless to say, I had a lot to learn and much more to eat! Thinking back to my teenage years, Thai food was probably a catalyst for what currently could be described as an eclectic palate.

So, what do I like about Thai food?

Simply, everything! From its colorful dishes, which prove both tasty and healthy, to its variety of ingredients piled onto one plate, Thai cuisine has something for everyone, even the picky eaters. It only makes sense that a cuisine that has been influenced by so much culture, would blossom the way it did. Thai food has been shaped by the cooking of various neighboring countries, such as Burma, China, Cambodia, Laos, and Malaysia. It has even been touched by cooking traditions found in India. For instance, look at a menu of any local Thai restaurant. You will find many dishes serving different types of curry. This is not to say that Thai cuisine is the same as Indian, or the other aforementioned cultures. No, Thai food is very unique in itself. If you have not tried it, I encourage you to do so. Here are some places I’ve had the pleasure of visiting!

Image 1 - Vegetable Pad Thai (Little Thai Market)

Image 2 - Massaman Curry (Siamese Princess)

Image 3 - Drunken Noodle (Siamese Princess)

Overall, I’ve discovered that Thai food can be very inexpensive. One of the cheapest eats that I came across on my journey, was Little Thai Market, which is located at the Reading Terminal in Center City Philadelphia. If you’re looking for a good lunch to fill you up, I recommend this “little” place. On an average of $6 per meal, their portions outweigh the price, and their ingredients are very fresh. Depending on the time of day, expect a line. This is a very popular spot!

Another aspect of Thai food that I enjoy, are the vegetarian options. Although I am not a full-fledged vegetarian, still eating poultry and seafood, there are numerous meatless dishes. Other traditional dishes that use meat, can often be substituted with tofu, such as Pad Thai, a favorite mine (Image 1).

Do you like rice dishes? Try Thai! Siamese Princess, in Ardmore, PA has a delicious dish, Massaman Curry with tofu and vegetables (Image 2). What about noodles? Try Thai! Drunken Noodle, a stir fried rice noodle dish with exotic flavor, will put your local Lo Mein to shame (Image 3). Even if you’re just looking for something light, there are many delicious Thai soups. One of my favorites, is a shrimp coconut soup that Little Thai Market offers.

If you’re looking for other amazing Thai restaurants in the area, view my list below. You will not be disappointed!

Heng’s Thai – (1156 Baltimore Pike – Springield, PA)

Nooddi-Thai Chef (42 East State Street – Media, PA)

Pattaya Thai Cuisine – (4006 Chestnut St – Philadelphia, PA)

Mikado – – Thai Pepper – (64 East Lancaster Avenue Ardmore, PA)