I love miso from South River Miso Company, It is simply magical and they even have both soy-free and gluten-free varieties that are simply divine!
The 10 scientifically researched benefits of eating miso
- Contains all essential amino acids, making it a complete protein. This in turn helps preserve beautiful skin – miso contains linoleic acid, an essential fatty acid that helps your skin stay soft and free of pigments.
- Antiviral — Miso is very alkalizing and helps strengthen the immune system helping to combat viral infections.
- Restores beneficial probiotics to the intestines.
- Aids in digestion and assimilation of other foods in the intestines. This happens by stimulating the secretion of digestive fluids in the stomach.
- Helps maintain nutritional balance — full of nutrients beneficial bacteria and enzymes, miso provides protein vitamin B12, vitamin B2, vitamin E, vitamin K, tryptophan, choline, dietary fiber, linoleic acid and lecithin.
- Strengthens the quality of blood and lymph fluid.
- Reduces risk for breast, prostate, lung and colon cancers.
- Protects against radiation due to dipilocolonic acid, an alkaloid that chelates heavy metals and discharges them from the body.
- Strengthens the immune system and helps to lower LDL Cholesterol.
- Anti-Aging — high in antioxidants that protect against free radicals that cause signs of aging. Miso also helps reduce menopausal complaints because the isoflavones in the miso have been shown to reduce hot flashes.
As you can see, Miso is magical, it has a sweet, earthy, fruity, savory, and salty flavor that can be used in a variety of recipes.
Miso can be used as a dairy substitute in place of milk, butter and salt in creamed soups. Unpasteurized miso used in marinades tenderize meat and vegetables by helping to break down fibers. (I personally like it on asparagus). Use miso in a casserole or soup supplies plenty of high quality protein.
Sweet & Spicy Miso Soup:
- 1 1/2 cups blessed water
- 1 Tablespoon Miso (Today I used Garlic Red Pepper from South River Miso)
- 1 Tablespoon Tahini
- 1/2 medium onion, sauteed in a teaspoon of Garlic Red Pepper Miso & 1 teaspoon honey
- Dash of cayenne
Sautee onion and any other veggies you desire. Heat water in pan. Add Miso and Tahini, stir. Add onion and dash of cayenne. Its also delicious with sea vegetables like cut up nori or wakame. Serve!
Many of you may notice that I use cayenne a lot. I do this because my body constitution is generally cold, and cayenne helps increase circulation. It is also known in many cultures to be a potent libido enhancing aid that increases euphoric endorphins in the blood stream. How exciting!
Cayenne is also relatively high in Vitamin A, vitamin B6, Vitamin C, riboflavin, potassium and manganese.
It’s snowing here in Whitefish, Montana today so I decided to make soup to keep me warm and toasty!
Miso Dressing:
- 1/4 cup miso of your choice (My favorite is South River Miso)
- Juice of one lemon
- 1/2 cup high quality olive oil
- 1 clove garlic (optional)
- Dash of cayenne to taste (optional)
Blend in blender, serve! It is wonderful tossed in salad, garbanzos or quinoa.
Miso Aioli:
(This is adapted from the New York Times article Umami Dearest by Mark Bittman)
- 2 Tablespoons Miso of your choice
- 1 cup Veganaise
Stir miso into veganaise and use within 1 week. Dip yam fries, use on sandwiches, use as a sauce/dip for veggies.
Miso Butterscotch: (This is adapted from the New York Times article Umami Dearest by Mark Bittman)
- 1/4 cup cashews (soaked)
- 1/2 cup blessed water
- 1/2 cup coconut oil, melted (I melt in my dehydrator but it can easily be done on the stove top on low heat)
- 1/4 cup light miso (I used South River Miso’s Sweet White)
- 3/4 cup coconut sugar
Blend soaked cashews and blessed water into a creamy mixture. Combine Cream, melted coconut oil, miso and coconut sugar in blender and blend until smooth. If the sugar is not blending well, it might be helpful to place mixture in a saucepan on stove. Place on low heat and stir until sugar dissolves (probably about 5 or 10 minutes). Add more coconut sugar if needed or even a touch of maple syrup or honey for a truly rich flavor.
This mixture is delicious over poached pears and apples as well as cabbage, eggplant or even over a sorbet.
What is your favorite miso recipe???
Thank you for all of your support!
Love always,
Michelle
Hope you are all well and happy! There’s enough for everyone. If you believe it, if you can see it, if you act from it, it will show up for you. That’s the truth. ~Rev. Michael Beckwith
Michelle Berry 