Sunday night dinner took a little longer to prepare – not my usual quick-fix hunger-quencher. I prepared three separate dishes, fresh asparagus from the morning’s farmer’s market, black bean chili with grass-fed beef, ancho chili powder, garlic, salt, onions and one tablespoon of Brewer’s Yeast for extra nutrition.
The third dish was an experiment and based on a recipe for turnips dressed in Miso sauce I saw in a magazine. My tub of red, mild Miso had been lingering in the back of the fridge when I encountered it and also remembered the recipe.
Turnips are cut up and settled in a skillet with one tablespoon of butter, salt, pepper and two tablespoons of Miso, a drop of maple syrup, enough water to allow turnips to cook until almost done. Drain the excess water off and let turnips caramelize and finish cooking in the rest of the liquid.
The recipe called for white Miso, which is very mild. I used red, mild Miso because that is what I had. It is not necessary to rigidly adhere to a recipe. You may turn out something even better.
Miso is a thick paste made of fermented soybeans, salt and the fungus Aspergillus oryzae. Miso is rich in protein, vitamins and minerals and good for a healthy gut bacteria. It belongs to the group of fermented foods like sauerkraut, yogurt, Kimchee that are recommended to replenish beneficial flora in the intestines.
As you see, there is also the glass of white wine cooled and thinned out with ice cubes and a big piece of fresh ginger. Ginger and white wine go well together. Wine goes very well with a Sunday night dinner or Monday to Friday dinners if you know what I mean. For more info visit : http://www.bodyiqonline.com/
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