Korean Noodles With Shitake Mushrooms

This is a fast and delicious noodle recipe with cancer fighting Shitake mushrooms. It takes about 30 minutes to prepare and less to eat!

The following amounts of ingredients are flexible to taste [for 2 people]:

5 Shitake Mushrooms [can use dried that have been soaked over-night], finely sliced
2 rolls Korean noodles, cooked till tender
5 cloves of garlic, finely cut
1 medium carrot, shredded
1 onion, diced
2 T fat/oil for heating
4 T Sesame oil
4 T Soy Sauce

Directions:

1. Heat oil.
2. Put garlic into medium heated oil until you smell it cooking.
3. Put mushrooms into pan for 2 minutes
4. Add noodles. Stir-fry for a few minutes
5. Stir in soy sauce
6. Add carrot and onion. Fry till cooked
7. Sprinkle sesame oil over food.
8. Serve

Black Bean Dip With Garlic Scapes - Yum

A great topping for veges, grains or eating by itself. Can be made in about 5-10 min.

Ingredients:

2 c black or other beans. Canned will do but best to soak overnight dried ones and cook. Pressure cookers speed up the process.
1-2 onions finely chopped
6 or more cloves garlic or SCAPES [about 12 or more] finely chopped.
1-2 cm piece fresh ginger
3 T ground cumin
1 bunch fresh cilantro
3-5 T lemon juice of vinegar
1 t salt
1 t hot pepper to taste

Blend the beans and add the rest. It can be served hot or cold. Keeps about 5 days in fridge. The dip is pictured below on-top of wild cabbage.

Want Strong Bones, "Good" Heart, Great Immune System? ... Natto....

Natto is the wonder food. It directs calcium to the bones - increasing their density. It is full of Vitamin K2 - the "trendy" vitamin! It also protects the heart. It helps to prevent plaque from sticking to it. It also boost the immune system and reduces chronic inflammation.. Dr. Mercola has an interesting video here. Another article is worth looking at here.

So, how do you make natto? It's very easy. What you need is:

2 c organic dry soybeans
1-2 T natto starter [store bought natto should be ok to use]

1. Soak the beans over-night.
2. Cook about 45 min. in a pressure cooker or pot for much longer.
Don't over-cook. They shouldn't be mushy.
3. Add the natto. Stir well.
4. The mixture needs to be kept at 100-105 F for at least 24 hours.
5. A good way is to put the whole pot into the oven with a light bulb on. Or you can put a heating pad around the pot in a cooler.
6. After 24 hours it should be slimy like my picture shows. You can freeze in small bags. It should last at least 6 months.

Enjoy.