4 medium size onions
2 inches kombu strip
4 tsp barley miso

- soak kombu in a bowl of water until soft
- mince kombu and place at the bottom of the medium sized pot
- cut the onions from top to bottom 3/4 deep, leaving bottom intact, creating four sections each
- place onions on top of kombu in pot, add 1/2 inch water around base of onions
- add to the top center of each onion 1 tsp miso
- cover pot, bring to a boil over high heat
- reduce heat to low and simmer until onions are soft and translucent, approximately 15-25 min

4 apples (golden, red delicious, etc.)
2 Tbs sesame seeds
1 Tbs pine nuts
2 Tbs raisins or dried mulberry (soaked 10 min in water)
2 Tbs brown rice syrup
sea salt

- dry roast seeds and nuts separately, then grind coarse or crush
- chop dried fruit
- combine ingredients together
- cut the top off the apple, save it
- dig a two-inch diameter hole using a melon baller in the center of the apple
- fill the apples with the seeds and nuts, replace top, put in a baking dish with 1/2 inch of water
- bake covered at 375 degrees for 30 min

1 cup wild rice
1/2 cup corn
1/2 cup cucumber
1/4 cup raisins
1/4 cup celery
1/4 cup red onion
2 cups orange juice
1/4 cup olive oil
sea salt

- rinse wild rice, add to pot with 2 cups water
- bring to a boil over high flame, add pinch sea salt, reduce flame to low, cover, simmer 45 min
- once rice is cooked remove from pan and place in large mixing bowl to cool
- once cool, add corn, cucumber, raisins, red onion and celery, mix
- place orange juice in a small pan over high heat and bring to a boil, reduce heat to medium low, cook down 75%
- place hot orange juice reduction in a blender and emulsion, adding oil slowly
- add water, slowly, until desired consistency
- add dressing to salad and mix
- for variety – serve over a bed of green leaf lettuce

1 cup kidney beans
1/2″ piece of kombu (the size of a postage stamp) or 1 pinch of sea salt
1 cup red onion, minced
2 Tbs olive oil (or 1 Tbs toasted sesame oil and 1 Tbs olive oil)
3 Tbs ume vinegar
1/4 cup parsley, chopped fine

option – add 1 Tbs umeboshi paste or 1 chopped umeboshi plum

- sort then rinse beans, put in glass bowl, add 6 cups water and kombu, soak overnight (6-10 hrs)
- discard soaking water, put kidney beans in medium size pot, add 3 cups of fresh water
- bring to a boil over high heat, reduce heat to medium high, boil for 10 min, skim off foam if necessary
- once foaming process has stopped, cover, reduce heat to low, simmer for 45 mn
- whisk oil, vinegar, onion and parsley together in a large bowl, (if using umeboshi paste/plums, add now)
- once beans are cooked, strain liquid, add beans to the dressing while warm, mix thoroughly
- this recipe can be served immediately or give it time to marinate for an even stronger flavor