For dinner after coming from the Art of Cooking workshop I made myself some pretty cleansing, discharging dishes, to further continue what I started at the workshop 🙂
I now eat miso soup twice a day – this time it was with dried daikon (for deep discharge of old accumulation), carrot, wakame and chopped leek as a garnish on top.
I cooked brown calasparra rice together with sweet brown rice and some hato mugi. Calasparra is a wonderful rice coming from Spain. Sweet brown rice is a protein rich strengthening variety of rice of the sticky sort. Hato mugi, also called “pearl barley” or “Job´s tears” is a cleansing grain and I must say I fell in love with it, very nice mixed in with your rice!!
With the grains I made a nishime of daikon, carrot and kombu, seasoned with tamari. A nishime is a very nourishing sweet dish. You prepare it by placing a poststamp of dried kombu on the bottom of the pot (preferrably a thick-bottom pot with a heavy lid), then you place big wedges of daikon and carrot (or other hard vegetables), add only about half a cm of water, cover with a lid, bring to boil, and cook on low flame for about 20 minutes (more or less – depending on how quickly your veggies get soft). I love how it brings out the sweetness in the veggies! At the end I added a splash of tamari, but you can also just use a bit of salt.
I also had sauerkraut for a pickle and some raw rapini and mizuna that Nardo got at the organic market – rapini (or broccoli rabe, turnip tops etc.) and mizuna (Japanese mustard, Japanese greens etc.) are both relatives of the turnip, and they remind me a little bit of rucola.