THE POWERFUL BENEFITS OF MISO

BY: JANE AND LINO STANCHICH

• Lowers cholesterol and blood pressure
• Reduced pain
• Alkalinizes blood
• Counteracts radiation
• Reduces risk of some cancer
• Aids digestion - builds intestinal flora
• Reduces food allergies
• Destroys pathogenic bacteria and toxins
• Enhances immune function
• Aids in food assimilation
• Acts as a natural antacid

Miso is a Nutritional Powerhouse! This delicious, fermented seasoning is an excellent source of: iron, calcium, phosphorus, potassium, B vitamins, protein.

LATEST RESEARCH ON MISO’S HEALING QUALITIES (September,2015)

http://www.greenmedinfo.com/blog/miso-protects-against-radiation-cancer-and-hypertension

 Enjoy These Delicious Recipes Below!

TERRIFIC MISO RECIPES

DELICIOUS GARDEN VEGETABLES MISO SOUP

2 dry shiitake mushrooms

6  cups water

1 one-inch strip dry wakame, rinsed and soaked

1 yellow onion, diced

1 carrot, diced

2 ears fresh corn, kernels cut off cob

1 cup broccoli florettes, stems diced

5 teaspoons chickpea or barley miso, or to taste

2 Tbls. parsley, minced

Soak shiitake mushroom in one cup water until tender. Remove from soak water, remove and discard tough end of stem; dice mushroom. Take wakame out of water, squeeze, cut into small pieces. In a pot, place shiitake, the soaking water, remainder of water and sliced wakame. Bring to boil on medium heat; reduce heat, then simmer for 5 minutes. Add the sliced onion, carrot, corn and broccoli stems. Simmer 3 minutes. Add broccoli florettes.

In a small bowl, place the miso paste; dissolve miso paste with a small amount of warm soup stock. Reduce the heat of the cooking soup to low, until the soup ceases to boil; add the miso, stir gently, and let soup simmer for three minutes. Serve warm, in soup bowls garnished with raw

CREAMY CAULIFLOWER PASTA “ALFREDO” SAUCE

2 yellow or white onions

1 head white cauliflower

1 teaspoon sesame or olive oil

2 cups water (water should only be half way up the vegetables)

1 Tablespoon light or white miso, or to taste

2 Tablespoons fresh parsley, rinsed and minced

Slice cauliflower and onion into large pieces. Place oil in warm skillet, sauté onions for three minutes; add cauliflower and sauté for two minutes. Add water to the vegetables and bring to boil. Cover and boil on medium for 10 minutes or until the vegetables are very tender. Using a hand blender, puree the vegetables until creamy. Lower heat in the pan. Place miso in a small dish and add warm puree to "melt" the miso. Add the miso into the skillet and blend. Simmer 3 minutes on low heat. Serve sauce warm on pasta, garnished with fresh parsley. Delicious.

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