is a natural sweetener extracted from the
blue agave cactus plant.
is
a powdered starch used for thickening liquids, sauces and gravies.
is a natural sweetener made from concentrated
barley that has
a rich, roasted
flavor.
are high in complex carbohydrates,
fiber, iron and folic acid
and have more protein
than any other vegetable food.
is
a wild, hardy, thistle-like plant whose root is valued in cooking for
its
earthy flavor and
strengthening qualities. Burdock is also called gobo.
comes
from a pod from a tree, like cocoa powder, yet it has no cocoa
butter
or caffeine and is lower in fat.
is
a long, white radish, acts as a digestive aid especially when eaten
with
fatty, oily, or heavy foods.
is
a golden-colored pungent, spicy root vegetable.
is
a table condiment made of one part sea salt to ten parts
dry roasted sesame
seeds.
is
a jello-like dessert made from agar-agar, fruit and juice.
is a round, orange or dark green squash
that is very
sweet and harvested
in the fall.
culture is the result of a symbiotic association of yeast & bacteria
similar to a sourdough starter. When combined with sweetened, brewed
tea and allowed to ferment, it produces a beverage that for centuries
has been thought to be a healthful, detoxifying tonic.
tea
is made from roasted twigs, stems and leaves of a mature
Japanese tea
bush. Aids digestion, is high in calcium and has a slight
amount of caffeine.
is a
white starch made from the root of a wild vine and is used
as a thickening
agent. It grows wild in the South.
is a sweetener that is an ideal replacement
for cane
sugar or honey. Besides the liquid it comes in crystals.
is a cooking wine made from whole grain sweet
rice.
is a combination of inactive dry yeast and vitamins that
produces
a nutty, cheese like flavor. Not to be confused with Brewer’s
yeast or active yeast.
is a mixture of sliced fresh gingerroot
pickled with red shiso
leaves, rice and umeboshi vinegars. No red
dye, preservatives or refined
sugars have been added.
is a natural sweetener made from malted brown
rice and is used
in dessert cooking.
comes from the ocean as opposed to land salt
and is either sun baked
or baked in a kiln. High in trace minerals and
contains no chemicals, sugar
or other additives.
come from the oceans and contain twenty
times the
amount of minerals land vegetables have. Rich in iron,
calcium and nutrients.
thin, spaghetti like, dark brown sea vegetable.
wiry, noodle-shaped, blue/black sea vegetable
that has
a strong, nutty aroma.
wide, thick dark green sea vegetable. We cook
our beans
with kombu, which helps break down the gases of beans.
thin black or dark purple sheets of a dried
sea vegetable.
When roasted nori turns green. This is used as the
wrapper around sushi.
long, thin, green sea vegetable that has
a sweet taste
and delicate texture.
odorless, tasteless sea vegetable, a natural
thickener
and an excellent substitute for gelatin.
also called “wheat meat” is made
by a process that removes the starch
and bran from whole-wheat flour.
The result is a dough-like food with high
gluten content which has no
saturated fat or cholesterol.
are dried or fresh to flavor soup
stocks or vegetable
dishes. Dried shiitake mushrooms are often used in
medicinal preparations.
is related to the herbs, mint and basil and
gives flavoring and
color to other foods.
are made from buckwheat flour combined
with whole-wheat
flour. Soba can be served in broth or chilled in salads.
come from soybeans and are the only vegetable
to provide
a complete protein filled with vitamins, iron, calcium and
fiber.
fresh
soybean pods.
rich
fermented paste made from ingredients such as
soybeans, barley and brown
rice. When eaten on a regular basis
miso aids circulation and digestion.
traditional soy food, made from split soybeans, water
and beneficial bacteria, allowed to ferment for several hours
before being
formed into a patty.
made
from the liquid extracted from soybeans, pressed into
blocks and stored in
fresh water, high in calcium, iron and B-vitamins.
traditional naturally made soy sauce as distinguished
from
chemically processed varieties. Original or real tamari is the liquid
that
rises to the top during the process of making miso.
non-dairy, lactose-free alternative to cow’s
milk made by
boiling and pressing soybeans and straining the resulting liquid.
is a seed butter made from ground
sesame seeds.
Fiber, minerals and a high source of Vitamin B12.
is a Japanese style noodle made from whole wheat
and unbleached white flour. Udon is typically lighter than soba but may
be used in the same ways.
is a salted plum pickled in sea salt and shiso
leaves. May be eaten whole
or used as a paste or vinegar for cooking.
Umeboshi helps to normalize digestion
and is especially helpful in reducing
stomach acidity.
kale, collards, watercress,
leeks, boy choy,
to name
a few are good sources of fiber and many vitamins such
as vitamin
A, vitamin C, and calcium. The darker the leaves, the more
nutrients
the vegetable usually has.
broccoli, cauliflower, cucumbers,
celery,
green beans and more are high in vitamins and minerals
including
the antioxidant beta-cartone.
grown underground and are hardy
tasting foods
that add strength to many dishes. Most are good
sources of vitamins,
minerals and complex carbohydrates.
since ancient times, nutrient rich whole
grains have been important foods for most cultures. Whole grains have
not been refined and therefore the bran, which contains fiber, B vitamins
and trace minerals, is intact.
is the most balanced of all the whole
grains and is also gluten
free. Unpolished whole natural brown rice
is higher in minerals, protein and flavor than white rice.
a small orange non-gluten grain that has
a sweet nutty flavor.
originated in the Andean region
of South America over
6,000 years.
The Incas,
who held the crop to be sacred, referred to quinoa as "mother
of all grains" though it is actually a small seed. Has
a mild nutty flavor
and is gluten free.
