Overnight Chinese Daikon Radish Pickles

Ingredients:
1 1/2 cup of chopped daikon
3/4 teaspoon of salt
1 tablespoon of rice vinegar
1/4 teaspoon of ground black pepper
1/4 teaspoon of sesame oil (optional)

Directions:
1.In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.
2.Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to bowl. Stir in rice vinegar, black pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours. ENJOY!

Steamed Eggplant in Sesame-Soy Sauce

Ingredients:
2 long eggplants
2 Tbsp soy sauce (good quality)
1 Tspn toasted sesame oil
1 Tspn rice vinegar
0.5 Tspn ground dried red chillies
1 Tspn grated fresh ginger
0.5 clove garlic, chopped very finely
1 Tspn sugar
0.5 Tspn toasted white sesame seeds

Directions:
Trim off the stem end of the eggplants. Cut them crosswise into pieces about 2 inches in length.

Place the eggplant slices onto a steamer rack and steam over medium-high heat for 6-10 minutes, or until they are cooked to the tenderness of your liking. Don’t leave too long, as they will become very mushy, but do make sure that they are cooked through.

While the eggplants are steaming, make the sauce by combining soy sauce, sesame oil, vinegar, ground dried chillies, garlic, ginger and sugar. Stir well to blend flavors.

Remove the eggplants from the steamer and slice each piece in half lengthwise and each half again into 2-3 long strips. Arrange the pieces in a single layer on a serving plate. Spoon the sesame-soy sauce evenly over the eggplant pieces, sprinkle with toasted sesame seeds. You can also garnish with green coriander/cilantro.

Good served warm, cold or at room temperature. ENJOY!

Zucchini Pasta with Beanballs

Ingredients:

• 2 Large Zucchini Spiraled
• 2 tbsp tamari
• 1 can black beans rinsed and drained
• 1/2 cup tamari
• 1/2 cup oatmeal
• 1/3 cup bread crumbs
• 1 clove garlic minced
• 1 tbsp safflower oil
• 1 jar favorite marinara sauce

Directions:

Spiral Zucchini or using a vegetable peeler make long noodle like strands.

In food processor combine beans, oatmeal, garlic, and 1/2 cup tamari. Pulse until mixed but not too much.

Roll mixture into balls then coat with bread crumbs.

Heat safflower oil over medium low heat on stove top. Add bean balls and cook until all sides are golden and crisp.

In a separate pan cook zucchini noodles with 2 tbsp tamari until thoroughly heated. Add marinara sauce, top with bean balls. 

Recipe found at: http://lawsonwellness.com/2012/06/22/zucchini-pasta-with-bean-balls/

Chilled Avocado-Cucumber Soup

Ingredients:
1/2 medium cucumber
1 ripe small California avocado
1 scallion
1 garlic clove
2 tablespoons fresh coriander leaves
2 tablespoons fresh lemon juice
1/2 cup plain yogurt
1/2 cup cold water
1/2 cup ice cubes
Garnish: 2 fresh coriander sprigs 

Directions:

Peel cucumber and cut into 4 pieces. Quarter avocado, removing pit, and peel. Cut scallion into large pieces. In a blender purée all ingredients until smooth and season with salt and pepper.Serve soup garnished with coriander. Enjoy!

Read More http://www.epicurious.com/recipes/food/views/Chilled-Avocado-Cucumber-Soup-14234#ixzz2cRQVEbkX

Fruity Tangy Summer Cooler

Fruity Tangy Summer Cooler
Ingredients:

1/4 cup sugar
60 ml apple juice
60 ml cranberry juice
60 ml lychee juice
30 ml lemon juice

Directions:
Combine all the ingredients and mix well till the sugar dissolves.
Refrigerate for an hour.
Serve chilled. Enjoy!

Recipe found at: http://www.tarladalal.com/Fruity-Tangy-Summer-Cooler-36182r