GINGER MISO SOUP WITH TOKYO TURNIPS

Serves: serves 3-4 as a side, Ingredients for the dashi: a piece of dried kombu, about 2x3 inches 4 cups water for the soup: 4 cups dashi 3-4 tablespoons white miso paste 1 teaspoon grated ginger ¼ cup chopped scallions ½ cup sliced shiitake mushrooms 4 small turnips, quartered ½ chopped carrots ½ cup firm … Continue reading GINGER MISO SOUP WITH TOKYO TURNIPS

SPICY BLACK BEAN SOUP

Serves: serves 4 Ingredients splash of olive or grapeseed oil 2 small shallots, chopped 3 cloves of garlic, roughly chopped ½-1 jalapeño, de-seeded and chopped 4 teaspoons chile powder 3 cups black beans, cooked, drained (reserve a few for garnish) 4 cups low sodium vegetable stock up to ½ cup water, if necessary for blending … Continue reading SPICY BLACK BEAN SOUP

CHICKPEA MISO NOODLE SOUP

Serves: serves 3-4 Ingredients 1T olive oil 1 shallot, chopped 2 cloves garlic, minced 4 cups vegetable broth + 1 cup water 1.5 cups cooked & drained chickpeas (1 can) ½ cup (uncooked) quinoa elbow pasta 2 cups chopped kale a few squeezes of lemon 2 tablespoons white or shiro miso + a few tablespoons … Continue reading CHICKPEA MISO NOODLE SOUP

Ime’s Gluten-Free Coconut Banana Muffins Recipe

Makes 12 muffins Ingredients 2 cups almond flour 1/2 cup unsweetened shredded coconut 1 1/2 tsp. baking powder 1/2 tsp. baking soda 1 Tbsp. ground cinnamon 3/4 tsp. salt 4 medium very ripe bananas 3 large eggs 3 Tbsp. unsalted butter, melted and cooled 1 1/2 Tbsp. honey 1 Tbsp. apple cider vinegar 1 tsp. … Continue reading Ime’s Gluten-Free Coconut Banana Muffins Recipe