Unpasteurized Miso is a flavourful paste, we have dark ones and light ones, some are barley, some are rice, with hemp seeds, some are ginger, so many to choose from, always try the different that appeals to you, i often have three different ones in our fridge at anyone time depending on our mood and the seasons and what the weather is like. They say dark when feeling like warming up and light for cooling. Miso is rich in protolytic enzymes and micro organisms. it has remarkable digestion-promoting properties. Miso is made from soy flower and barley or rice, which is fermented with the aid of a culture living bacteria and fungus that is beneficial. The Aspergillus contains highly active enzymes called protolytic that help us digest our food. The science indicates that Miso is beneficial for exposure to radiation and can aid as a defence food and preventative to boost our immunity and glandular systems. A true food food for benefiting and first aid.
4 Tablespoons of Dark Bean Barley Miso, raw
1 Tablespoon of chlorella or marine plankton cake,
1 Head of Brocoli lightly steamed, keep the steamed water,
1 avocado,
6 cups of your favourite water, alkaline is best or just charged,
1 leaf of Kombu seaweed pre soaked for several hours,
3 table spoons of your favourite oil,
1 tea spoon of your favourite seasonings,
and some of your favourite herb, we like to use parsley or coriander,
Place all the ingredients in a pot over a low heat, stirring regularly. Warm slowly, do not allow to go over 118 degrees F, always checking with your little finger. Serve as an appetizer
Makes 4 bowls. Garnish with Love and serve with warm sourdough bread and raw butter.
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