Miso soup - only three ingredients.

How to make Miso soup…

When looking for something different to eat for breakfast, a bowl of seaweed soup is unlikely to spring to mind. However, the following recipe is a traditional breakfast meal in Japan. It is also a delicious and powerful way to start your day. The Japanese have been breaking their fast with this simple soup for thousands of years and it forms a staple component in the macrobiotic (great life) diet.

Miso soup - only three ingredients. There’s only three ingredients to Miso soup and they don’t look particularly attractive.

Red onions contain more of the healthy stuff than the white ones.

A four inch piece of Wakame sea vegetable is enough for a litre of soup. A very delicate plant, Wakame is grown in the deep clear waters of the Japanese islands and is soft enough to be eaten raw, especially in sandwiches.

The bulk of the soup comes from the Miso paste, a rich, dark and very salty paste that is teeming with live friendly bacteria.

It takes eighteen months to make a good Miso. Soya beans are mixed with rice, barley, other vegetables and sea-salt: a live culture is introduced to start a fermentation process. Traditionally, the mix is stored in large Ceder kegs with heavy rocks on the top to compress the decomposing beans as they sit for up to two years.

The result is a rich, dark salty paste that makes great stock and contains a wealth of life giving nutrients in a semi-digested form. Protein in the soya beans and grains are broken down by the live culture into essential amino acids – saving your body the job – and is by far the healthiest way of adding soya to your diet.

Miso soup ingredientsChop a small onion or half a large one and soak the Wakame in water to remove the excess salt. A small piece of Kombu (see photo) is traditionally used to flavour the soup but is removed before serving. Kombu is a great flavour enhancer and will tenderise most foods it is added to, especially pulses and peas.

The miso paste is not cooked, this would destroy the healthy bacteria and enzymes, instead it is added at the end. So boil the onion and sea veg in 1/2 litre of water for 20 mins or 4 in a pressure cooker and while they are cooking mix the miso paste in a cup with a little water to thin it down.

Boil onions and Wakame with a small piece of Kombu.Remove the cooked ingredients from the heat and leave to cool for a minute or two before stirring in the Miso.

Add more water if the soup tastes to strong, it should have a rich salty taste similar to Oxtail soup, if the flavour is too weak, stir in more Miso  paste.

Serve with fresh bread and butter and add back pepper.

Miso is often recommended for vegans to eat regularly because it is naturally high in protein, vitamin K, and vitamin B12.

Miso soup

Studies show it can protect against radiation and cancer and keep you looking healthy and young.

Miso is also high in the minerals iron, copper and manganese and Studies have shown that women who consume miso regularly are less likely to develop breast cancer.

Use Miso in place of chicken stock or vegetable stock in recipes.

Add Miso to stews and casseroles, use in place of salt (the salt in Miso is natural sea-salt).

Unpasteurised Miso is the healthiest option, dried packet versions are a poor substitute and don’t taste too much like the real thing.

Many people report feeling a surge in vitality after eating Miso soup – if you can face it after a heavy night it is also a great hangover cure.

Many studies have shown the health benefits of miso on humans and animals. Benefits include reduced risks of breast, lung, prostate, and colon cancer, and protection from radiation. Researchers have found that consuming one bowl of miso soup per day, as do most residents of Japan, can drastically lower the risks of breast cancer.

Miso has a very alkalizing effect on the body and strengthens the immune system to combat infection. Its high antioxidant activity gives it anti-aging properties.

Learn more: http://www.naturalnews.com/025519_health_anti-aging_soy.html#ixzz1BJanukVW

2 tablespoons of Linseed (flaxseed).

Cancer prevention breakfast No 1

Budwig Diet

The Flaxseed (Linseed) oil diet was originally proposed by Dr. Johanna Budwig, a German biochemist and expert on fats and oils, in 1951.  Dr. Budwig holds a Ph.D. in Natural Science, has undergone medical training, and was schooled in pharmaceutical science, physics, botany and biology. She is best known for her extensive research on the properties and benefits of flaxseed oil combined with sulphurated proteins in the diet, and over the years has published a number of books on the subject, including “Cancer–A Fat Problem,” “The Death of the Tumor,” and “True Health Against Arteriosclerosis, Heart Infarction & Cancer.”

Dr. Budwig found that the blood of seriously ill cancer patients was deficient in certain important essential ingredients which included substances called phosphatides and lipoproteins, while the blood of a healthy person always contains sufficient quantities of these essential ingredients.

She found that when these natural ingredients where replaced over approximately a three month period, tumors gradually receded, weakness and anemia disappeared and life energy was restored. Symptoms of cancer, liver dysfunction and diabetes were alleviated.

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Benefits of Nettle Tea


The humble stinging Nettle is one of the most underrated plants you’ll find growing in your garden. Introduce by the Romans who planted it alongside their long straight roads, the Nettle is actually one of the most healthiest vegetables around. Calling it a weed is to do it an injustice – boil the dried tips of the plant and drink it with a little honey and you’ll introduce a host of beneficial vitamins, minerals and health bearing supplements into your body.

To herbalists the Nettle is renowned because of its astringent, expectorant, tonic, anti-inflammatory, diuretic properties and as an important source of beta-carotene, vitamin A, C and E, iron, calcium, phosphates and minerals. All these qualities recommend it as a powerful remedy against hepatic, arthritic or rheumatic conditions, and as an adjuvant in treating allergies, anemia and kidney diseases.

Other active ingredients include: 5-hydroxytryptamine, histamine, formic acid and gallic acid, plus much readily assimilable iron.

Culpeper said wittily that “they may be found by feeling on the darkest night.” He states that the juice with honey is “a safe and sure medicine to open the pipes and passages of the lungs”.

Traditionally used topically to treat arthritis and dried to combat hay fever, nettles have also had a well deserved reputation as a natural weight loss aid, making them a welcome addition to a healthy diet.

The tea itself has a refreshing ‘green’ taste, if you like the taste of traditional green tea then you’ll find Nettle Tea has a very similar flavour if somewhat stronger when you take your first sip. The leaves should be infused in boiling water and left for 5 to 7 minutes before drinking.

Nettle tea can also be of great help to those who suffer from diabetes, because it leads to the decrease of blood sugar and implicitly, of the glycemic level. It is useful in eliminating viruses, and bacterial infections.
Washing the scalp with nettle (leaves or roots) infusion helps regenerate, grow and thicken the hair. Preparation: to prepare the infusion, mix 60g of finely crushed nettles with two and a half cups of water.

How to make an organic multi seed loaf


~Wholemeal multi seed loaf recipe~

1lb/448 grams organic wholemeal flour
1 teaspoon of sea salt
1 teaspoon of dried yeast
1 teaspoon organic brown sugar
2 tablespoons of mixed seeds…
(sunflower, linseed, poppy,  sesame )
1 tablespoon of oil
11ml warm water

In a large bowl add the flour, salt, yeast, sugar and seeds – add the water, mix till crackly, then add the oil. Turn on to floured work surface and kneed well. Put back in the bowl cover with damp tea towel and leave to prove till double the size. Kneed you dough well again then shape into a loaf or put in a loaf tin, cover with damp cloth, once doubled in size, brush top with a little oil, add seeds,  place in a hot preheated oven, spaying with water during cooking will help a crust to develop.

Gwres yn Kernow (made in Cornwall)

Sprouted seeds – probably the most nutritous food on Earth.

They require no sunlight, no soil and no fertiliser to grow and take a matter of days to produce one of the most nutritious foods on the planet weight for weight. With such amazing health credentials you’d think world governments would be shouting their qualities from the rooftops – but hey, that’s politics for you.

Seeds and pulses are already considered a very healthy addition to your diet but to cook them in boiling water rather than soaking and sprouting them is to loose out on the extra benefits available from mother nature.

For example, a grain of wheat, increases its vitamin E content 300% after only 2 days of growth and the B2 vitamin riboflavin jumps from 13 milligrams to 54 mg in the sprout. In general, b vitamins can increase 300% to 1400% depending on the variety.

Before a seed, bean or nut has been sprouted it contains enzyme inhibitors; these enzyme inhibitors prevent the seed bean or nut from growing. The unsprouted seeds, beans and nuts when eaten are hard to digest as the enzyme inhibitors hinder our own bodies enzymes from digesting the nut / seed / bean. Sprouting de-activates the enzyme inhibitors present in the seed nut or bean and makes it easier for our body to digest the seed nut or bean. Because sprouting makes it easier for our bodies to digest the food we are able to gain more nutritional value from the sprouted food when compared to the same food in unsprouted form.

While the taste and flavour may take a little getting used to for the average western diet consumer the health benefits of sprouted seeds are leaps and bounds ahead of just about any other food. Why buy expensive vitamin and mineral supliments when a handful or two of sprouts added to your salad not only give a far more natural alternative to pills and tablets but also offer the additional benefits of a multitude of live enzymes, a necessity to food assimilation that the body struggles to produce as it ages.

Sprouts contain both vitamins, minerals, proteins and fiber, as an example Alfafa sprouts contain iron, magnesium, all 8 of the essential amino-acids, chlorophyll, vitamin A, vitamin B2, vitamin C, vitamin D, fibre and more….

In this day and age of processed and convenience foods it is of great comfort that sprouts do not contain any artificially added chemicals, additives, preservatives, E numbers etc. Sprouts are eaten in their natural form, when a sprout is at its optimal growth point it simply needs to be rinsed in water to make it ready for eating. This means that sprouts are a valuable toxin free food source that even uses its own stored energy to complete the process.

The most common types of sprouts include: Mung, Aduki, Alfalfa, Radish, Sunflower, Beetroot, Broccoli, Cabbage, Carrot, Leek.

Wild Cornish applemint sauce.

Bude Meadows Touring Park, Bude, North Cornwall

Bude Meadows - a very well thought out touring park.

While staying at Bude Meadows Touring Park in the FTI Bus we walked the mile to Widemouth Bay up a country lane and foraged some fresh Cornish apple mint. Apple mint has a softer fluffier leaf than most of the mint family and whole leaves can be added straight to pot of black or green tea or eaten straight of the plant as a delightful mouth freshener.

Wild Cornish apple mint.

Wild Cornish apple mint.

Apple mint sauce.

1. Separate the upper most leaves from the stems (lower leaves tend to be tougher and dry).

2. Finely chop the leaves with small amount of granulated sugar , this helps break the leaves down and releases more of the flavour.

3. Mix chopped leaves with teaspoon of honey, a small amount of boiling water then add vinegar.

4. Store in an airtight jar in the fridge.

When using the sauce dilute with more vinegar of your choice.

Wild Cornish apple mint sauce.

Wild Cornish apple mint sauce.

Half a carrier bag of picked leaves made about 3 large  jars of sauce.

Took this photo in the field next to where the apple mint was growing, but decided against any further foraging!

Applemint and lamb.

"Leave that mint alone!"

More photos from the area here.