Ingredients 3/4 L jar 1 bag unbleached all-purpose flour 60 g (1/2 cup) wheat flour water Instructions Day 1: Make the Starter. Combine 60 g (1⁄2 cup) of whole wheat flour and 60 g (1⁄4 cup) of water in a large jar. Mix with a fork until smooth; the consistency will be thick and pasty. If … Read more
Ingredients 6 medium eggplants 2 cloves garlic, minced 3 tablespoons olive oil 1/4 cup balsamic vinegar 2 tablespoons sugar dried oregano basil salt and pepper to taste Instructions Preheat oven to 350 degrees F (175 degrees C). Pierce eggplants several times with a fork, and place on a baking sheet. Bake in the preheated oven … Read more
Ingredients 3 cups green cabbage thinly sliced 1 cup purple cabbage thinly sliced 1 cup carrots julienned 2 cups red bell peppers thinly sliced 2 green onions sliced sesame seeds for garnish Sesame Dressing * 1/4 cup rice vinegar 2 tablespoons canola oil 1/2 teaspoon salt 1/2 teaspoon sesame oil 1 teaspoon honey Instructions Combine all slaw ingredients in a medium bowl. Whisk dressing ingredients in a separate bowl (or shake in a jar with a lid). Toss slaw … Read more
Ingredients 1 handful loose-leaf Hojicha (or other Japanese tea of your choice), enough to fill 2 tea pockets 1-litre spring water or filtered tap water ½ cucumber 1 fresh and ripe peach Lemon for garnish Ice cubes for serving Instructions Fill two tea pockets with Hojicha leaves, and place in a large jug with the … Read more
Ingredients Usucha (thin matcha) 1 tsp matcha (green tea powder) (12 g or 1 ½ heaping tea scoops/chashaku) 2 oz boiling water (70 ml) Koicha (thick matcha) 2 tsp matcha (green tea powder) (4 g or 3 heaping tea scoops/chashaku) 1.4 oz boiling water (40 ml) Instructions To Prepare Equipment Prepare matcha and tea set. Pour boiling water into the bowl. Gently whisk the tip of the … Read more