Cooking tips

Trying Organic Food : If you are sick, you might feel sicker temporarily, as your body dumps stored toxins (heavy metals, drugs, cooked-food residues) that overwhelmed it and accumulated over a lifetime. This is called detoxification. Take it slow-eat more raw fat or cooked starch to slow down detoxification, if needed. Your body has tremendous healing power. Give it time (months or years) to fully recover from years of abuse.


Time for cooking is often in short supply, but you can cut cooking time in half by making large batches and eating the leftovers another day. In an age when the average American spends only 32 minutes a day preparing food, strategy is crucial to increasing your consumption of local food.














Koimo Nori-Ae (Taro Potatoes Rolled In Crumbled Seaweed) Recipe
Koimo Nori-Ae (Taro Potatoes Rolled In Crumbled Seaweed) Category Side Dish Recipes 
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Ingredients And Procedures

1 ts Sugar

1 ts Salt

Soy sauce 1 1/2 c Niban Dashi

8 ea Canned taro potatoes,drained

1 ea Sheet nori

Combine the sugar, salt, a few sprinkles of MSG and the dashi in a 1 qt pot & bring to a boil over high heat. Add the taro potatoes, stir gently, & reduce the heat to low. Simmer, uncovered, for 6 to 7 minutes, then remove from heat and cool to room temperature. Pass the sheet of nori over a flame on one side to intensify its color & flavor, & crumble it coarsely on a sheet of wax paper. With tongs, remove the taro potatoes from their liquid and roll them one at a time in the crumbled nori to coat their surfaces evenly. Serve at room temperature either as part of a picnic box or as part of a Japanese meal.

 
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