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Did you buy the miso? Here's what to do with it.

Saturday, August 11, 2012

Many wrote and asked what they could do to incorporate miso into thier diet if they wanted to make recipes other than my Raw Soups. Well here are some various ideas:

1/2 pound extra firm tofu drained
1/2 cup roughly chopped yellow onions
1/4 cup cider vinegar
1/4 cup chopped parsley
1/4 cup extra virgin olive oil
1/4 cup white miso

Put tofu, onions, vinegar, parsley, oil, miso and 1 cup water into a food processor fitted with a metal blade and process until smooth and creamy. Store in an airtight container in the refrigerator.

2 tablespoons yellow miso
1 tablespoon Dijon mustard
1 tablespoon orange marmalade
2 tablespoons freshly squeezed orange juice
1 teaspoon grated orange zest
1/4 cup rice wine vinegar
1/2 cup sunflower oil
2 green onions minced

In a medium bowl, whisk together miso, mustard, marmalade, orange juice, zest and vinegar. Add oil in a slow stream, whisking until dressing slightly thickens. Whisk in green onions. Taste and adjust seasoning.

1/4 cup water more to taste
1 tablespoon mellow (light) miso
1/3 cup tahini
1 clove garlic finely chopped
1 teaspoon orange zest
1 teaspoon lemon juice
1 tablespoon finely chopped parsley

In a medium bowl, whisk together all ingredients. For a thinner sauce, add more water.


1 tablespoon yellow miso
2 tablespoons Dijon mustard
1 tablespoon honey
2 tablespoons rice vinegar
3 tablespoons canola oil
2 teaspoons sesame oil
6 cups thinly sliced Napa cabbage (about 1/2 large head)
3 carrots grated
4 green onions sliced
1 can sliced water chestnuts rinsed and drained
1/3 cup roasted peanuts or sliced almonds

Whisk together miso, mustard, honey and rice vinegar in a large bowl. Slowly whisk in canola oil and sesame oil until well blended and emulsified. Add cabbage, carrots, green onions, water chestnuts and peanuts and toss to combine.

Coleslaw may be made a day ahead, covered and chilled until ready to serve.


3 1/2 tablespoons rice vinegar
5 teaspoons white miso paste
1/2 teaspoon ground black pepper
3/4 cup raisins
3 red or golden beets peeled and grated
1 fennel bulb fronds and bulb thinly sliced
1 bunch green onions chopped
2/3 cup mint leaves sliced

In a large bowl, whisk together vinegar, miso and pepper. Soak raisins in boiling water to cover 5 minutes; drain and add to bowl. Add beets, fennel, green onions and mint; toss to coat.

1 tablespoon unrefined sesame oil
1 yellow onion chopped
2 tablespoons finely chopped ginger
1 tablespoon finely chopped garlic
6 cups vegetable broth or water
2 baby bok choy trimmed and roughly chopped
1/2 pound carrots thinly sliced
1 package baked tofu, preferably Asian- flavored thinly sliced
2 tablespoons red miso
2 tablespoons rice vinegar
1/4 cup thinly sliced green onions

Heat oil in a large pot over medium heat. Add yellow onion, ginger and garlic and cook until onions are translucent, about 5 minutes. Add broth, bok choy, carrots and tofu and bring to a boil. Reduce heat and simmer until vegetables are tender, 5 to 10 minutes more. Remove soup from heat.

Ladle about 1 cup of the hot broth into a small bowl. Add miso and stir until dissolved, then transfer mixture back to pot and stir well. Stir in vinegar, ladle soup into bowls and garnish with green onions.

1 cup quinoa
2 medium carrots diced
2 cups sliced white mushrooms
3 cloves garlic finely chopped
1/2 teaspoon ground ginger
4 teaspoons mellow white miso paste
3/4 cup frozen peas
1/2 cup sliced green onions

Place quinoa in fine-mesh strainer and rinse under cold water until water runs clear. Drain quinoa and set aside.

In a large skillet, bring 1/2 cup water to a simmer over medium-high heat. Add carrots and cook about 2 minutes. Add mushrooms, garlic and ginger. Cover and cook until mushrooms are tender and have released their liquid. Uncover and cook 2 to 3 minutes longer or until most liquid has evaporated. Add quinoa and stir 1 minute. Whisk miso into 2 cups water and add to quinoa. Bring to a simmer, then cover and continue simmering until quinoa is almost tender, about 12 minutes. Add peas, cover and continue cooking until quinoa grains are tender and liquid is absorbed, about 5 minutes more. Transfer to a bowl and stir in green onions. Serve immediately.

4 cod fillets or halibut fillets, about 4 ounces each
4 cups vegetable broth
1 leek, white and light green parts only thinly sliced and rinsed thoroughly
Sea salt and pepper to taste
1/3 cup plus 1 tablespoon mellow white miso (light white miso)
2 cups warm water
2 lemons Juice of

Prepare poaching liquid by bringing vegetable broth and leeks to a simmer in a pot large enough to accommodate the 4 fish fillets. Meanwhile, sprinkle fillets with salt and pepper on both sides and set aside. Fillets may have their skin on or off. Once poached, the skin will easily come off.

In a small bowl, whisk the miso paste with the warm water until miso is fully dissolved. Add miso to simmering poaching liquid, and bring mixture back to a simmer. Add fish, wait until mixture returns to a gentle simmer and add half of the lemon juice. Cook for about 5 to 7 minutes or until fish is cooked through and starts to flake. Serve immediately with some of the poaching liquid, including leeks, as a sauce.

  Member Comments About This Blog Post:

WILLOW49 8/12/2012 6:31PM

    Thanks for the recipes!

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L*I*T*A* 8/12/2012 1:37PM

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IMEMINE1 8/12/2012 8:11AM


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NEW-CAZ 8/12/2012 2:44AM


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GLAMNGLOWDIVA 8/12/2012 2:03AM

    The Napa Cabbage slaw looks so good. I'm writing these down. Thanks!

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1EMMA2011 8/11/2012 11:20PM

    This is so yummy looking! Thank you very much, emoticon

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So just what is Dragon Fruit?

Sunday, August 05, 2012

The dragon fruit is actually a type of cactus, and the fruit comes in 3 colors: 2 have pink skin, but with different colored flesh (one white, the other red), while another type is yellow with white flesh. Dragon fruit is low in calories and offers numerous nutrients, including phosphorus, calcium, plus fiber, lycopene, and antioxidants. One of the most important dragon fruit benefits is the healthy dose of vitamin C it provides. Vitamin C helps support healthy bones, ligaments, tendons, and skin, and is also a key player in the healing of wounds. Further, vitamin C is an antioxidant.

Dragon fruit is sweet and crunchy, with a flavor that's like a cross between kiwi and pear. The dragon fruit is best eaten by cutting the fruit in half and scooping the flesh out. The flavor is very refreshing and sweet. Dragon fruits are delicious chilled and can be served in fruit juices and fruit salads or made into jam. It makes a beautiful presentation when added to any plate. The little tiny seeds add a slightly nutty flavor to the fruit.

To choose a ripe dragon fruit: look for bright, even-colored skin. If the fruit has a lot of blotches, it may be over-ripe (a few is normal). Another sign of over-ripe dragon fruit is a very dry, brittle brown stem, or brown on the tips of the "leaves". Hold the dragon fruit in your palm and try pressing the skin with your thumb or fingers - it should give a little (like a ripe kiwi), but shouldn't be too soft or mushy. If it's very firm, it will need to ripen for a few days.

How to peel a dragon fruit:

  Member Comments About This Blog Post:

4EVER21B 8/10/2012 4:19PM

    Good info. Always looking for new foods to try out.

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FERGSGIRL2 8/9/2012 3:37PM

    thanks for this info, haven't seen or eaten one yet, but I'm going to see if I can find them now.

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IMEMINE1 8/6/2012 2:39PM

    Thank you,

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CBRINKLEY401 8/6/2012 2:38PM

    I love Kiwi and pear. Never heard of dragon fruit before. Now I am going to put it on my grocery list and see if I can find a place around me that sells it so I can try it for myself. Thanks for the information!!

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DEFIANTVEGAN 8/6/2012 12:15AM

    Love dragon fruit and that color is so vivid and delicious.

Thanks for the post.


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FLAMENM 8/5/2012 11:12PM

    I love how dragon fruit look son a plate.

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DS9KIE 8/5/2012 10:56PM

    I have never seen these in the store before. looks great

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SLIMMINJENN 8/5/2012 5:11PM

    i tried it with the white flesh but didnt care for it...does the pink one taste different?

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OLDERDANDRT 8/5/2012 4:29PM


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BRAVENEWGRL 8/5/2012 1:38PM

    I used to eat these every day when I lived in SE Asia! Tasty but not my favorite fruit by any means. I'm glad they are gettign easier to find in the US though!

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TEDYBEAR2838 8/5/2012 1:36PM

    Thanks for doing this for us, I just might have to try one.
Wonder if they have them at Columbus Sale?

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NEW-CAZ 8/5/2012 12:34PM

    I tried it a while back but can't remember if I liked it emoticon

Guess it's time to add it to my shopping list to refesh my memory emoticon

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GLAMNGLOWDIVA 8/5/2012 12:32PM

    I've tried it before and loved it. So good.

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LATTELEE 8/5/2012 11:57AM


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L*I*T*A* 8/5/2012 11:56AM

    great thanks..............will have to give this a try!!!

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How good does this look?

Saturday, August 04, 2012

So pretty! So refreshing on such an oppresive day like today. It was just so humid today?

Dragonfruit-Kiwi Smoothie
Serves 2

1 small dragonfruit, roughly diced
2 kiwis, sliced
The juice of half a lemon
Agave or honey to taste
10-12 ice cubes

Chop up the dragonfruit and kiwi. Put them in the blender. Squeeze the juice of half a lemon onto the fruit and sprinkle with sugar. Add the ice cubes. Blend until smooth and serve.

This is what dragonfruit looks like:

  Member Comments About This Blog Post:

ERIN1957 8/22/2012 4:08PM

    Oh my gosh how pretty and looks so yummy!

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FERGSGIRL2 8/9/2012 3:38PM

    more good info, thanks

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DS9KIE 8/5/2012 11:14PM

    it sure is a bright fruit

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OLDERDANDRT 8/5/2012 4:20PM

    I've never had nor even seen dragon fruit! Looks interesting and the smoothies look yummy!!! Maybe I'll look more closely in the fruit section. Once in awhile, some exotics come in. emoticon

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BLUE_KARMA 8/5/2012 11:26AM

    I have had dried dragon fruit from Trader Joes, but I've never seen a fresh one. Maybe when I go down to Phoenix I'll check for it at some ethnic food markets.

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TEDYBEAR2838 8/5/2012 8:59AM

    What does a dragonfruit taste like. I saw them the other day
in the store and thought - strange - I wonder?

Are they something you can eat by itself?

Comment edited on: 8/5/2012 8:59:29 AM

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PETALIA 8/5/2012 7:57AM

    Looking at the color, I was thinking beets. Dragonfruit! I've never heard of or seen dragon fruit! I've had fresh beet juice but never blended beets. I'm sure they are nothing like Dragonfruit, nor are they sweet like any fruit I know of but hmmm....

Comment edited on: 8/5/2012 7:58:13 AM

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IMEMINE1 8/5/2012 7:44AM

    Love the color!

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NEW-CAZ 8/5/2012 2:47AM

    emoticon thanks for the recipe Yvonne!

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    That looks so good and the color is AMAZING!

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FLAMENM 8/4/2012 11:53PM

    That look yummy! I saw dragon fruit and bitter melon at teh Asian grocery store and bought some not knowing what I would cook with them. i'll definitely do a smoothie with the dragon fruit!

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WILLOW49 8/4/2012 11:30PM

    That looks so good! Thanks for sharing the recipe :)

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EVWINGS 8/4/2012 11:12PM

    Loves very beautiful and inviting!!

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KARIDIAN1 8/4/2012 11:11PM

    Looks great, thanks for sharing the recipe.

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1EMMA2011 8/4/2012 11:00PM

    emoticon Delish!

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Some Friday Fun

Friday, August 03, 2012

Once upon a time there lived a king.
The king had a beautiful daughter, The PRINCESS..
But there was a problem. Everything the princess touched would melt.

No matter what;
Anything she touched would melt.

Because of this, men were afraid of her. Nobody would dare marry her.
The king despaired. What could he do to help his daughter?
He consulted his wizards and magicians. One wizard told the king,
'If your daughter touches one thing that does not melt in her hands,
she will be cured.'

The king was overjoyed and came up with a plan.
The next day, he held a competition. Any man that could bring his
daughter >> an object that would not melt would marry her and inherit the
king's wealth...


The first brought a sword of the finest steel.
But alas, when the princess touched it, it melted.
The prince went away sadly .

The second prince brought diamonds.
He thought diamonds are the hardest substance in the world and
would not melt.
But alas, once the princess touched them, they melted.
He too was sent away disappointed.

The third prince approached. He told the princess,
'Put your hand in my pocket and feel what is in there.'
The princess did as she was told, though she turned red .
She felt something hard. She held it in her hand.
And it did not melt!!!

The king was overjoyed. Everybody in the kingdom was overjoyed.
And the third prince married the princess and they both lived
happily ever after.

Question: What was in the prince's pants?

M&M's of course.
They melt in your mouth, not in your hand.
What were you thinking??

  Member Comments About This Blog Post:

SHARJOPAUL 8/6/2012 9:47AM


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DS9KIE 8/5/2012 11:24PM


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OLDERDANDRT 8/5/2012 4:31PM

    emoticon emoticon emoticon

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IMEMINE1 8/4/2012 8:18AM

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NEW-CAZ 8/4/2012 2:44AM

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    Too too funny!

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HELEN_BRU 8/3/2012 11:23PM

    This was a new one on me! emoticon

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1EMMA2011 8/3/2012 10:19PM

    LOL emoticon

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L*I*T*A* 8/3/2012 9:57PM


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TEDYBEAR2838 8/3/2012 9:25PM

    emoticon I try never to think!

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Who knew miso was so healthy?

Monday, July 30, 2012

emoticon I just knew I liked it. I use it daily, 1 Tbsp. of unpasteurized miso in my Raw Savory Smoothies that I call call Raw Soups. My summer favorite is my Raw Creamy Zucchini Soup. I love it when people give it away because it is so abundant in their summer gardens and they don't know what to do with it. I either make this Raw Soup or spiralize it into raw "pasta" noodles.

Raw Creamy Zucchini Soup

3 cups of chopped zucchini
1 large stalk celery, chopped
1/2 fresh lemon juiced
1 TBSP. unpasteurized white miso
1 clove garlic
1/4 to 1/2 avocado
dash cayenne pepper
2 cups water

Place all of the ingredients in a blender. Blend until smooth.

Serving Size: 2 large soup bowls

Number of Servings: 2

This morning reading my emails I learned just how healthy miso is for you. Now I have another reason to include it into my diet. Love learning something new each day. To read the article:

The secret healing benefits of miso - Here's why this fermented food is a nutritional powerhouse

  Member Comments About This Blog Post:

KIMPAINTS 8/2/2012 4:00PM

    emoticon emoticon

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CRISSYP4 7/31/2012 11:05AM

    Sounds good.....gonna giveit a try. Thanks!!

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IMEMINE1 7/31/2012 6:34AM

    Thank you. I have some and now I 'm going to make sure i use it a lot more.

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DESERTJULZ 7/31/2012 12:34AM

    Love miso! Your recipe sounds quite yummy.

I like to put a tablespoon of miso into my pesto. You can use less oil, and it adds a full, rich, salty flavor.

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DS9KIE 7/30/2012 10:48PM

    hey that sounds good but I'm not sure what miso it like broth or is it like a paste?

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PETALIA 7/30/2012 8:26PM

    Fermented soy foodstuffs are the way to go. They don't have the health detriments of non-fermented soy like tofu or edamame or soymilk and they have a wealth of probiotic and other benefits. I make my own tempeh. It is nothing like the pasteurized stuff sold in the markets. I've tried making my own natto. It's said to have more vitamin K than any other food on earth, but so far I've been unsuccessful. I've wanted to make my own miso. It is my primary comfort food. So often when I'm emotional and can't eat, I will have a mug of miso soup and know that I'm taking care of myself just a little bit. It looks like it is hard to make. Regarding the sodium content of miso, there are artisan misos made in my area with much less sodium than the most common imported ones. Low sodium options are out there. I think they are much more delicious, too. Check out the Spark Team, "Kombucha Kurious and Fond of Fermenting":

Comment edited on: 7/30/2012 8:30:00 PM

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4A-HEALTHY-BMI 7/30/2012 8:01PM

    Watch the sodium in miso - it's usually got LOTS in there!

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FLAMENM 7/30/2012 7:21PM

    I love using fermented foods, like miso. So yummy and full of probiotics.

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GLAMNGLOWDIVA 7/30/2012 5:38PM

    This sounds really good. Another keeper, thanks!

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OLDERDANDRT 7/30/2012 4:40PM

    So glad you shared! My DS made some Miso soup one time just because he wanted to try something different! It was pretty good! I want to find some of our regular foods to add it to, one day. It sounds very healthy and who couldn't use more help in that department! hehe
Thanks again! emoticon

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L*I*T*A* 7/30/2012 12:46PM

    emoticon emoticon emoticon

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SUSAN134 7/30/2012 12:29PM

    Thanks Yvonne! I have never used this and will look into it! emoticon

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MEOWMAMA3 7/30/2012 11:29AM

    Thanks Yvonne, I just read the article and the one link with food suggestions. I've never had it (unless it was in food I ate out), what is the major flavor? Saltiness? What is the sodium content? If you don't like the taste, could one down it like cod liver oil daily by the spoonful for health purposes, or would that upset the tumtum....I'm intrigued and will have to pick some up. Wonder if Trader Joes carries it, will have to look. emoticon

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DEFIANTVEGAN 7/30/2012 10:44AM

    This looks very delicious I had known that miso was very healthy yet I have never tried it, I even have some that I bought. Shame on me.

Guess it's time to crack the container open and make some Raw Soup.

emoticon emoticon

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NEW-CAZ 7/30/2012 9:11AM

    emoticon emoticon

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TEDYBEAR2838 7/30/2012 8:29AM

    Dr Oz was talking about Miso on his show, but I didn't know what it was?
Although I'm not sure I'm ready to try it. I am so Funky
when it comes to new stuff

Comment edited on: 7/30/2012 8:30:44 AM

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HIKINGSD 7/30/2012 8:18AM


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