UNBEATEN PATH TOURS & YOGA 707 888 6121
  • Home
  • Guided Experiences
    • ALL TOURS & GENERAL INFO
    • THE SEA RANCH ARCHITECTURE & NATURE
    • REDWOODS TO COAST
    • SIGILS WALKSHOP
    • HIKE, WRITE & DESIGN
    • Breath-Body-Mind
    • STORNETTA LANDS NAT'L MONUMENT
    • SEASCAPES AND WILDFLOWERS
    • ELOPEMENTS
    • BREATH WALK & FOREST BATHING
    • YOGA & CORPORATE RETREATS
    • LARGE GROUP OPTIONS
  • THE SEA RANCH
    • THE SEA RANCH
  • Resilience WALKshops
    • ABOUT OUR WALKSHOPS
    • SIGILS WALKSHOP
    • HIKE, WRITE & DESIGN
    • Breath-Body-Mind
  • RETREAT WORK
  • YOGA
    • ABOUT YOUR TEACHER & GENERAL INFO
    • PRIVATE YOGA SESSIONS
    • SOUND BATHING
    • YOGA STREAMS
    • YOGANATUR - HIKE & YOGA
  • BOOK ONLINE
  • CONTACT+
    • OUR BIO
    • WRITE A REVIEW
    • UNBEATEN PRESS
    • CONTACT US
    • FAQ
    • BLOG
  • Waiver & Policies
  • Buy our Beanie!

Food 4OREthought:)

Dear Food: 

Will you marry me?  I LOVE YOU!  This blog is dedicated just to you. I celebrate you by sharing my "made from scratch" recipes.
Nutrition Facts. org

Madge's Miso! Ginger! Carrot! dressing

4/5/2013

0 Comments

 
This is one for the books and you can definitely make variations that will make it fun to play with! My husband thinks it looks like a cheddar cheese sauce (from the carrot juice color).  Below is a picture of the lunch I made today.  I used this dressing on steamed broccoli, spinach and sprouts with a sprinkling of fresh arugula and red chiles. Or pan fry some capers for an added punch. 

This dressing can be used on almost anything from sandwiches to my Breakfast Veggie Benedict where it acts as a Hollandaise Sauce atop a plump beefsteak tomato and steamed spinach. The uses are ENDLESS ... have at it!
Picture
  • 2 TBSP Good quality yellow Miso
  • 1 tsp fresh minced ginger (I always add more at the end and re-blend if I feel it isn't gingery enough)
  • 1 TBSP lemon juice (or lime juice depending on your mood swing) (fresh or quality/organic bottled)
  • 1 tsp Dijon mustard - if your mustard is too strong add a dash of honey, agave, or honey powder to sweeten
  • 1/8th tsp "Hing" or asafoetida (this is an Indian cuisine spice) - 1 grated clove of garlic can be used instead
  • Juice of one carrot (sometimes I will use beet juice as a bright & Earthy option)
  • approx 1/4 to 1/3 cup grapeseed or sunflower oil. NOTE: (this amount may vary - I don't like to use a lot of oil. I drizzle oil into the food processor until I like the consistency) 
  • one large arugula leaf (to puree in blender) - or a dash of freshly ground black pepper (arugula is tastier)

Place all ingredients into a food processor or blender - or, to get a work-out, whisk by hand.  Slowly drizzle oil in while the machine is running.  Consistency should be like a hollandaise sauce or similar - creamy texture.  Also, you should not need additional salt but be sure to taste and refine where needed.  Sometimes, if it is too miso-like I add a bit more oil or a tad more of the lemon juice.  PLAY and be free to experiment with this. 

NOTE ABOUT MY RECIPES:  I am no pro - just a person with a passion who LOVES FOOD. In addition: I happen to be one of those people who just wings it in the kitchen by mixing and blending whatever I have around.  I do my best to give you an idea of what is required in terms of measurements and directions. But always remember: use YOUR knowledge and intuitive sense in the kitchen and never use an ingredient that doesn't work for YOU:)
0 Comments



Leave a Reply.

    ABOUT THIS BLOG!

    I am simply a person with a serious passion for FOOD! I am not a chef, chemist or doctor - I am just a foodie food-head!  The recipes in this blog are things I make for myself, my family and my friends and they have been tested and tried by some of my closest food critics.  This blog has helped me become more aware and appreciative of the food I prepare and share and I am very grateful for this. 

    As for this blog - I have one piece of advice: Food is like our DNA - it is unique and specific to each of us! Add your own flare, energy and pulse and personality to your food.  It is a part of you!  It is who you are.  So, if something doesn't work for you in my recipes then be sure to be fearless and try your own flare... and  share your inspiration with us!  

    Archives

    June 2014
    February 2014
    January 2014
    December 2013
    November 2013
    September 2013
    June 2013
    May 2013
    April 2013

    Categories

    All
    Anytime Meals
    Beans
    Breads And Baking
    Breakfast Meal
    Dessert
    Diner Food
    Granola
    Holiday Treats!
    Hot Pot Recipes
    International Dishes
    Japanese Cuisine
    Meat Balls Vegan Style
    Nuts & Seeds
    Polenta
    Potato Salad
    Protein Cereal
    Sauces/dressing
    Sauteed Veggies
    Seaweeds
    Side Dishes
    Thai Food
    Tofu

    RSS Feed

www.unbeatenpathtours.com  CALL 707 888 6121 
  • Home
  • Guided Experiences
    • ALL TOURS & GENERAL INFO
    • THE SEA RANCH ARCHITECTURE & NATURE
    • REDWOODS TO COAST
    • SIGILS WALKSHOP
    • HIKE, WRITE & DESIGN
    • Breath-Body-Mind
    • STORNETTA LANDS NAT'L MONUMENT
    • SEASCAPES AND WILDFLOWERS
    • ELOPEMENTS
    • BREATH WALK & FOREST BATHING
    • YOGA & CORPORATE RETREATS
    • LARGE GROUP OPTIONS
  • THE SEA RANCH
    • THE SEA RANCH
  • Resilience WALKshops
    • ABOUT OUR WALKSHOPS
    • SIGILS WALKSHOP
    • HIKE, WRITE & DESIGN
    • Breath-Body-Mind
  • RETREAT WORK
  • YOGA
    • ABOUT YOUR TEACHER & GENERAL INFO
    • PRIVATE YOGA SESSIONS
    • SOUND BATHING
    • YOGA STREAMS
    • YOGANATUR - HIKE & YOGA
  • BOOK ONLINE
  • CONTACT+
    • OUR BIO
    • WRITE A REVIEW
    • UNBEATEN PRESS
    • CONTACT US
    • FAQ
    • BLOG
  • Waiver & Policies
  • Buy our Beanie!