Rose Petal Fruit Salad- Edible flowers are light, healthy and delicious
1½ cup blueberries, rinsed 3½ cups nectarines, sliced ½ cup rose petals ¼ cup violets or nasturtiums 2 tbsp. raspberry vinegar 1½ tsp. rose flower water 2 pinches fructose
Arrange the blueberries and nectarines on a platter. Sprinkle fruit with the rose petals and violets. In a small bowl, mix the raspberry vinegar, rose flower water and fructose. Pour over fruit. Serve immediately. Makes 6 servings.
Sushi Salad- A friendly addition to modified macrobiotic diet
1 cup short-grain sushi rice 1 cup mixed brown and wild rice 4 cups cold water 2 cups broccoli, diced 1 red bell pepper, diced 2 carrots, diced 1 rib celery, diced 4 scallions, thinly sliced 2 tbsp. pickled ginger, minced ½ cup almonds, slivered 2 sheets toasted nori, sliced into small squares ½ cup brown rice vinegar 2 tbsp. soy sauce 2 tsp. wasabi paste
In a saucepan with a tight-fitting lid, combine the sushi rice, mixed brown and wild rice, and 4 cups of cold water. Bring to a boil, stirring occasionally. Reduce heat to low, stir, then cover and cook for 15 minutes, lifting the lid to stir only once. Remove pan from heat, stir, cover again, and set aside for 20 minutes. Brown and wild rices should be chewy in texture. Cool in a large bowl.
In a soup pot, blanch the broccoli, red bell pepper and carrots in boiling water for 1 minute. Drain and rinse with cold water to stop cooking; set aside. When rice is cool, toss with blanched vegetables, celery, scallions, ginger, almonds, and toasted nori. Make the dressing: whisk together the brown rice vinegar, soy sauce, and wasabi paste to make a dressing. Toss with salad and serve. Makes 6 servings.
Enzyme Booster Green Soup- Chlorophyll and Enzyme Healing
1 tbsp. olive oil 2 garlic cloves, minced ¼ cup leeks, minced ½ cup green onions, minced 2 tbsp. shallots, minced ¼ cup celery, minced 1 tbsp. wheat germ 1 cup leafy greens (spinach, chard, endive, romaine, etc.), finely chopped ¼ cup fresh parsley, minced ¼ cup watercress, minced 4 cups miso soup 1 tbsp. lemon juice ½ tsp. herb salt ¼ tsp. white pepper daikon white radish, thinly sliced
In a skillet, sauté the garlic, leeks, green onions, shallots, and celery in 2 tbsp. of olive oil. Sprinkle with the wheat germ and toss to coat. Remove from heat and toss in: the leafy greens, fresh parsley, and watercress. In a soup pot, heat the miso soup briefly. Add the sautéed vegetables, lemon juice, herb salt, and white pepper. Heat just through; top with the daikon white radish. Makes 6 servings.