Basic Miso Soup. Ninja Food.

Besides being delicious, miso soup is, basically, food for ninjas. Super powered, stealthy, ninjas. Ninjas can’t afford to mess with their health, and so they play it safe. With miso. Everyday (or almost).

Here’s why:

Miso is a fermented food. That means that it’s full of beneficial bacterias that help your digestive tract function at optimum. A ninja can’t afford to be running to the washroom, or be completely backed up and unable to perform his/her bendy and flexible ninja moves. Miso = healthy bacteria = happy intestines!

When your digestion is strong, your immune system is strengthened. Ever hear a ninja sneeze or cough? Didn’t think so.

Miso contains lots of vitamins, proteins and minerals, and helps to alkalinize your blood. Your body doesn’t function as well as it can if your blood is too acidic. In fact, most of the big bad colds, infections and diseases thrive in an acidic environment. Ninjas take help when they need it. In the form of miso.

Not all miso is created equal. The miso you get at a restaurant is likely full of MSG and other chemicals, and has not been aged for the same time as a traditional miso- which means that it is not going to have the same health benefits as the miso soup you make at home. Look for a miso that contains as few ingredients as possible. They will often contain some form of bean, grain, salt and koji. Also, look for miso that has been aged for at least 2 – 3 years. You don’t become a ninja overnight. It’s the same for ninja quality food.

Typically barley miso is used most often, but there are a ton of other choices out there. Brown Rice, Sweet Brown Rice, Chickpea, Aduki Bean, Dandelion Leek, Roasted Red Pepper and Garlic… There are also the white and red miso’s which haven’t been aged for a very long time, and although they don’t have the same healthful benefits of an aged miso, they make for a nice variety in flavours for soups, stocks, sauces and other condiments. Ninjas know that variety is the spice of life.

Never underestimate the power of a ninja. Or ninja food. 1/2 – 1 tsp of miso per cup of liquid is plenty. Also, if making sauces or dips using miso, it is best to first dilute the miso and cook on low for a minute or two, to help lighten the effects of miso.

Last true fact: Ninjas chew their soup. For tips on chewing miso and other soups, check out this post.

Mandy - April 20, 2013 - 6:51 pm

I love the little pot!!! 😉

She Cooks Macro | albumstudiorentals - May 9, 2013 - 5:18 pm

[…] She Cooks Macro […]

CHRISTINA PIRELLO IS COMING!!!

*THIS EVENT HAS BEEN POSTPONED. Please make sure you sign up (over there on the right hand side) to be the first to know when we have news and  new dates. Thanks for your interest!!*

I’ve got some super-duper exciting news to share with you. As I’m sure you have guessed from the title, Christina Pirello is coming to Toronto!! I hope you are as excited as I am. You should have seen my happy dance across our apartment when I found out she had agreed. That’s right. A full out happy dance complete with moon-walking, MC Hammer “Can’t Touch This” shimmies, the running man, and some plain old omg! jumps and fits pumps thrown in for good measure. Then I high-tailed it into the kitchen to make her pancakes to celebrate.

I’m sure you’re familiar with Christina Pirello, and if you’re not, check her out!! Her books are brilliant. Well written, thought provoking, inspiring and- of course- full of outstanding recipes. I’ve turned to them time and time again for both information and  inspiration. Her pancake recipe rekindled hubs and mine love affair with brunch, and we’ve served numerous other recipes to friends and family- who all raved about how delicious everything was. With food so delicious combined with a sparkling and enthusiastic personality, it’s no wonder she won an Emmy for her tv show “Christina Cooks”. Combine her exuberance with the scientific knowledge she has from a Masters Degree in Nutrition, and you really get the full package. I hope you can make it, we’re in for a treat. To share our excitement with you, we’re offering the entire weekend of classes at a reduced rate! This offer is only available until the end of April, so shop The Early Bird Deal now and save!

Here’s the deets with links to individual class information:

Friday, May 31st 

Health is Not the Luck of the Draw. You Just Have to Know What to Eat!!
What: Lecture with Q & A
Time: 7:30 – 9 PM
Location: Sunnybrook Hospital, Harrison Hall, Room EG21, E-Wing
 

Saturday, June 1st

Eating Well is the Best Revenge
What: Cooking Demonstration (with samples!)
Time: 9 AM – 12 PM
Location: Album Studio, Studio A
{menu}
Cauliflower Bisque with Roasted Peppers
Quirky Quinoa Salad
Tempeh with  Cabbage and Onions
Italian Style Greens
Asteroids (this dessert is out of this world! pun not intended, but it is hilarious, no?)
 

Saturday, June 1st

An Italian Feast
What: Cooking Demonstration (with samples!)
Time: 1:30 – 4:30 PM
Location: Album Studio, Studio A
{menu}
Minestrone
Fettucini Alfredo
Cauliflower in Spiced Tomato Sauce
Panzanella with Roasted Red Onion
Almond Cantucci
 

Sunday, June 2nd

La Dolce Vita (The Sweet Life!)
What: Cooking Demonstration (with samples!)
Time: 9 AM – 12 PM
Location: Album Studio, Studio A
{menu}
Raspberry Poppers
Chocolate Chunk Cookies
Coconut Macaroons
Sure Fire Basic White Cake
Apple Tarte Tatin
Orange-Scented Chocolate Cupcakes
Apple Pie

 

Special thanks to Whole Foods Market Yorkville, who are graciously sponsoring part of this event.

Also, aren’t the posters fabulous? Check out more of Joelle’s work here.

Lastly, our Spring SCM Newsletter went out last week! See it here, and be sure to sign up (over there on the right side) to stay in the loop. There are lots of really great projects in the works and you definitely don’t want to miss out!!

gomashio (aka super yum sesame salt)

That’s right. I wrote “super yum” and I’m stickin’ with it. Because it is.

Gomashio, or sesame salt, is a staple- on the table, macro condiment. “On the table?” you ask?

In the standard american diet, “on the table” condiments (or OTT’s we’ll call them for the rest of this post) often include salt, pepper and soy sauce, with mustard and ketchup occasionally making an appearance as well. In macrobiotic cooking, salt and soy sauce are still used as seasonings, the difference being that they are cooked into the food. The reason for this is that salt, soy sauce and miso, are, well, salty- and can have a yang (constricting, tightening) effect on the body. By cooking them into the food for a period of time, and using them sparingly, the strong yang effect is reduced- thus making it easier for your body to stay in balance.

Ever notice that after eating out you come home and want to drink a gallon of water?  Or maybe after eating that dinner you find yourself strangely drawn to an uber sweet dessert? Or a glass of something booze-y? That’s yin/yang balance in action, folks. In a very simplistic explanation- the super strong effect of salt causes you to crave excess amounts of water and/or sweets/booze to create a see-saw “balancing” effect.

Okay. So since most of the seasoning is cooked in, you may be wondering how can each person individualize their meal. The answer is macro OTT’s. (anyone else out there rapping “Who’s down with OTT? Yah, you know me!!” … anyone?) These are condiments that live on the table and can be used at each meal. They include gomashio (both black and tan), shiso powder, tekka and ao nori flakes. Gomashio is one of my favourites. It can be made in varying strengths, by using different ratios of sea salt to sesame seeds. I like to make mine at around 24 parts sesame seeds to 1 part salt. How salty you make it depends on each person’s unique condition, but generally you don’t want to make it much saltier than 18 parts sesame seeds to 1 part salt. You can make it with either tan or black sesame seeds- just be careful that the black ones you purchase aren’t dyed, and that you don’t use hulled white sesame seeds.

Benefits of Gomashio:

Besides the fact that IT’S FREAKING DELICIOUS, gomashio is alkalinizing and aids in digestion. Roasting the salt helps to release the chlorine from the salt- when you smell it, and the salt starts to look a little grey, you know that the salt has been roasting for long enough. Roasting the sesame seeds (or any nut/seed, really) brings the oils closer to the surface, and makes the grain more digestible and also more flavourful. Sesame seeds are high in manganese, calcium, copper, iron, magnesium, Vitamin B1, zinc, selenium and fibre. They also contain phytosterols, which are believed to help  reduce levels of cholesterol in the bloodstream. That’s a lot of good things packed into a tiny little seed!! And, did I mention that IT’S FREAKING DELICIOUS? Don’t take my word for it. Make it and see for yourself. Plus, there’s not much better than the smell of making fresh gomashio. Total heaven in a suribachi. (Isn’t this blue one adorable?!)

claire - April 2, 2013 - 5:35 pm

Really well done Shauna!!

[…] prune jam I bought when visiting some wineries in Virginia a few months ago), or in a bowl with gomashio* garnish. And ENJOY (the dip and the game)! […]

[…] Sauce and garnish – tahini, brown rice vinegar, tamari, gomashio […]

Farewell, Betsy.

We recently retired our trusty old car, Betsy, a light brown 1993 Honda Accord. In our family since she was brand new, I recall sitting in the backseat with my sister while my parents took her for a test drive, thinking about how cool it was that our new car had a sunroof. There was ample room so that we each had our own personal space- an important consideration for a teenager and a pre-teen pre-disposed to arguing. My first boyfriend thought my mom was so cool because our car was manual transmission and she could drive it. Of course, my sister and I learned to drive stick in that car, and we both, I’m sure, raced a few unsuspecting young fellows who thought we were easy targets to pass coming off a red light. Needless to say, we left them in the dust.

After covering miles of highway all over the west, Betsy made her journey east with hubs and I, almost 5 years ago. Four days of typical Canadian winter conditions: Black ice, blizzards, blowing snow and zero visibility summed up our prairie segment, and snow with thick, heavy fog and yet more horrid visibility made up the rest. Slow and steady we crept along and eventually we made it and Betsy became a regular amongst the cars parked on our street.

Two summers ago, at the exact moment that hubs drove up the steep bridge to cross the border, Betsy exploded. Oil everywhere and smoke billowing out form under the hood. “Um… my car’s on fire… can I pull over?” Said hubs, trying not to lose his shit. How many border/customs agents have heard that one, you gotta wonder. “Not yet. First, what’s your reason for coming to the United States?” The border guard asked while hubs did his best not to wonder if there were flames to go with the increasing amount of thick black smoke.

Poor hubs. The reason was me. After three months of me being away, he was coming to pick me up from the KI. After making sure hubs checked out, they let him through. Like a champion he put out the smoke and hustled to get Betsy towed to a scrap lot. A suitable oil plug was found, and, miraculously, the old girl started. Hubs limped her to three different shops before one said “Ya, we’ll take a look at ‘er.” He got a rental and hit the road, making up time so he could see me graduate. An epic storm, with sideways rain and golfball sized hail, did its best to delay him, but hubs just kept on going- he was in a rental now, after all.

Hubs made it, just in time.

The rest of that story is long and I’ll spare you the details, but a few days late and after an extra drive back to the States, we eventually brought Betsy home on a blazing hot summer day. 35˚C  outside, with the heat on full inside, and only the drivers side window able to open. We pulled over to the shoulder a total of three times, when the temperature gauge reached critical. Sticky and saturated with sweat, stripped down to the bare necessities, we made it and Betsy got “fixed” although after that she was never the same.

We knew her journey was almost over when she started to go on strike. By strike, I mean turning off while we were driving her. Nothing like motoring along in the fast lane and having your car randomly shut off. It’s amazing just how far one can cruise with zero power. As if to prove her point, that she was ready to rest, Betsy  revved with disgruntle as we shifted gears, and her new top speed became a maximum of 90 kms per hour. So much for her old favourite of over 120. After 20 years of faithful service and over 402, 691 kms she was ready to retire and spend her days sittin’, getting used for parts,  waiting to eventually be re-incarnated in some shiny recycled new item.

Hubs got to drive our new car first, though really I let him. It was all planned out in my mind so I could quickly say goodbye to Betsy, then jump into our new wheels while hubs sped away. Placing my hand on her trunk in a gesture of farewell, I admit I shed a tear.

Thanks, Betsy.  You were a damn fine car.

Weekend Brunch: Biscuits

Hubs and I love a good brunch. It’s always kind of been our thing. Epic. Brunch. We stumble out of bed, tummies grumbling. It’s the first thing we usually talk about. “What do you want for brunch today?!”  We have the inevitable debate of savoury vs. sweet, then throw on some sweatpants and head out to grab whatever groceries we need. And maybe a latte. We return home, tummies roaring by this point, turn on the tunes and start cooking. Sure, we could go out, but food choices are always limited, plus- brunch always tastes better in your sweatpants or pj’s anyways, right?

 

One morning last fall, while trying to decide what to make for brunch, a grade school trip to Pioneer Village popped into my mind. All of us kids had to dress up like a pioneer. Picture a yellow bus packed full of 9 year olds, all wearing various forms of oversized plaid shirts and suspenders, gingham, aprons, even a bonnet or two. We were excited for the day off, excited to be dressed up and excited to explore our history. We toured around the little village- taking turns to pump water and churn butter. Maybe we threw some hay? There was even an old grain mill beside a stream (how amazing would it be to have freshly ground grains like that?!). What I remember most clearly is that we got to make biscuits. I can vividly recall the old wood floors and the smells of dust and history in the kitchen where we baked, all standing eagerly around a large table. I can remember how exciting it was to put my hands in the flour. To mix, then roll and cut out the little dough pucks. And once they were finished baking, we got to eat them too. Careful not to burn my mouth, I remember holding the steaming fresh, flaky biscuit in my hand and blowing on it to cool it off. Wanting to bite, knowing I should wait… Seriously. Fresh baked goods just smell so darn good.

Hubs is a pro at making these biscuits. They are a breeze to put together, and, depending on what you serve them with, can easily satisfy either a sweet or savoury craving. In late summer, when the peaches are ripe and sweet, I’ll have to share the recipe for the quick peach sauce you see here on the biscuits. For now, you can enjoy them with whatever preserves you may have on hand. Apple butter or almond butter work a charm too.

On a side note, SCM is hitting the road and heading west! I’ll be in Edmonton, Alberta in just under three weeks! The city I was born in and lived in until I left for University. I can’t wait to see how it has grown and changed, to visit some old haunts from when I was so much younger. AND I’ll be teaching a class there as well!! YAY! On Saturday April 6th, from 1 – 3(ish) in the afternoon, we’ll talk a little bit about macro- the food and lifestyle, and of course have some yummy treats too! I’m really looking forward to it. If you’re interested in attending, tickets are $25 and are available by clicking here. Hope to see you there!

 

The Dainty Pig - March 18, 2013 - 12:38 pm

YUUUUUMMMM!!!!! Seriously, these looks amazing.
So so so happy for a biscuit recipe :)
thanks!

And so excited you’re coming to Edmonton!! :)

Karin - March 18, 2013 - 12:43 pm

Oh my god! You made bannock at Pioneer Village!!! I can’t believe I was just telling some people at work about bannock on Friday and no one had a clue what I was talking about. LOL! I can’t believe you just posted that. After my trip there, I’m sure I made bannock every weekend for a year straight.

Will have to try your much better version soon! 😉

Csilla - March 18, 2013 - 2:01 pm

Wow, it looks really great!
Thanks for the recipe.

Shauna - March 19, 2013 - 1:08 pm

Hey Jess! I’m super excited to be teaching in Edmonton too! I can’t wait to see the city again. I adore these biscuits… they are so easy… plus Hubs usually makes them so it’s always a treat to be baked for!!

Karin, you always make me laugh!! On this trip we did make biscuits- although when I went away for a (horrible) weekend at Brownie camp, we did make bannock… although I wasn’t feeling good and fell asleep and no one came to get me, so I totally missed out on the bannock experience! You’ll have to show me!

Csilla- Thanks!!

Renard Moreau - March 28, 2013 - 6:51 pm

[ Smiles ] Thank you for sharing this!