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Recipe: Enoki Miso Soup

Miso is traditionally made by fermenting soybeans with salt and koji-mold; the fermentation results in a paste that can be used in marinades, sauces, salad dressings, soups, desserts, or any other kind of dish you can think of.  Adding miso improves the  flavor profile by adding dimension and meatiness.  The meatiness it creates is called umami, which is now […]

Myth: Soy is bad and should be avoided

TRUTH:  This myth emerged following a variety of studies that indicate that soy is high in estrogens, it increases the need of some vitamins (i.e. Vitamin D), and that it interferes with protein digestion and thyroid function, and speeds the aging of brain cells.  Am I calling these studies a farce?! No.  I am not.  […]

Recipe: Sesame Tofu Salad

This tofu dish packs in flavor.  By marinating the tofu and using bold flavors with healthy fats, you won’t feel left wanting more after this appetizer or light meal.  It provides a great crunch and powerful punch of nutrients (the rhyming was totally unintended). Sesame Tofu Salad Serves 6 1 package firm Tofu, drained, pressed, […]

Recipes: The Pouch Principle

I’m a big Food Network fan, particularly of Good Eats, Alton Brown’s show in which he discusses basic nutrition science principles and gives good recipes.  One of my favorite shows was called ‘The Pouch Principle’.  This article is pretty much a rip off the show (with a couple things added).  This guide is is fantastic […]