Quinoa and lentil salad. I breifly boiled the quinoa and lentil, then added kale, carrots, peppers, purple cabbage, and my home made dried onions. Then flavoured them with olive oil, vinigar, salt and pepper! Add a little bit of lemon before eating and bon appétit!
We've been making Kombucha at our house. The top picture is how we ferment the black tea with the konbucha SCOBY in it. Kombucha is said to have many health benefits such as being an antioxident and help detox the body. I am drinking it every day!
This is one of my favourite topping combinations on homemade soba (buckwheat noodles) in soup! I put natto(fermented soybeans), tororo-konbu(shaved kelp), green onions and Japanese chili powder!
Natural yeast bread with steamed sweet potatoes without sugar and daily! This time I mixed different types of flour in the dough. I mixed spelt flour, buckwheet flour, whole wheat flour, 10 grain flour and flaxseeds.
I made 'Yaki onigiri' (baked riceballs)! I cooked some brown rice using the pressure cooker, then formed the rice into small triangles, then put them in the oven until it is lightly coloured. The 'fuki-miso' made the other day is a great complement to these rice balls!! It's like spring in my mouth!
'Fukino tou' (Butterbur scape) is a common spring vegetable in Japan. It is usually hard to find in Vancouver; but, I found some the other day at Tama Organic. It can simply be fried to make tempura, but this time I desided to make 'fuki miso'.
I made a wine bag using Japanese cloth. Using the same cloth, I made a flower broach and put it on the wine bag.