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Ingredients Half cup dried whole barley One cup split pea One inch piece Kombu Two carrots diced Three stalks of celery diced One onion diced Eight cups water (approximately) One bay leaf 1 1/2 tsp. Sea Salt Soy sauce seasoning to taste Thyme, parsley, chives, scallions, parsley, and celery leaves your choice, try all, they make great flavor and nutrients.

Preparation  Bring the water and kombu to a slow boil, remove kombu, set aside for later use. Add onions, allow to become transparent, add tofu, when tofu floats to the top, add wakame and mushrooms. Ladle some broth into a cup with the miso to soften, lower the flame to a simmer, add the melted miso. Do not boil miso, since miso is a live food, boiling will kill the microorganisms contained in the life of the miso. When the broth begins to move in a waving motion, 3 to 5 minutes turn it off and serve with the fresh scallions on top. This soup does not take long to make. It will keep in the fridge if leftover, but best served right away.

INGREDIENTS Three cups of oat flakes 1 tsp. Sea salt ⅓ cup flax seeds ⅔ cup chopped walnuts One cup chopped almonds ⅓ cup sunflower avocado oil ¼ + cup maple or rice syrup ¾ cup dried apricots diced ½ tsp. Vanilla ¼ tsp. Almond extract 1 tsp. Cinnamon One cup of raisins

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When I lived in Southern California, studying with Sensei Muramoto, we made dried persimmons. We would get cases of them. It was early winter and he had a wood burning stove, since it would get chilly. He built what appeared to be a makeshift fort to dry the peeled persimmons. He used grass mats and built them all around the wood burning stove. We would sit for hours peeling them. He took great pride in being able to peel the whole fruit with one long peel. I never could do it. Every day, he would turn them. When they began to be more dry, he would press them slightly in the middle. It took several weeks before they were ready. In the morning, we would slice them in slivers and serve them with green tea. It was the most delightful combination. He said it created a seventh taste. After I moved back to Philadelphia, we remained good friends. Every year, he would send me a big box of dried persimmons for Christmas. And every year, I would send him a wool vest with leather buttons from Lord & Taylor. My children and I loved them. His persimmons were the most beautiful, they would have a natural sugary coating and beautiful texture and sweetness. His hands had golden microbes. Every food he touched blossomed into it's most highest potential. There is no real recipe to creating dried persimmons. Buy fresh persimmons not too ripe. Wash and then carefully peel the skin off, leaving as much fruit as possible. Set them out on a clean straw mat or something that would be makeshift. The area should be warm, near a wood burning stove. Make sure they don't touch each other. With clean dry hands, turn them each day. When they begin to crystalize on the outside, press the center slightly. When they are completely dried yet tender, store them in a dry air paper box, like cardboard, with wax or parchment paper to store. I would slice them and best serve with green tea.

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