11.28.07
Posted in Misc, New Articles at 2:35 pm by scortright
I’ve just published three new articles on the Momscape site:
Eight Ways to Nurture Respect this Holiday Season
How do we teach our child respect and limits this holiday season? Insights and ideas from therapist and author Dr. Joanne Baum.
My Child was Bullied by Another Parent - What Can I do?
Bullying expert and author Derek Randel shares three solutions that can make a difference for both you and your child in this difficult situation
The Environmentally Friendly Laundry Room
Eco friendly laundry tips from Dr. Alan Green, author of Raising Baby Green: The Earth-Friendly Guide to Pregnancy, Childbirth and Baby Care
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10.04.07
Posted in Misc, New Articles at 12:03 pm by scortright
Healthier Halloween
Easy tips, ideas and recipes for healthy Halloween treats your whole family will love.
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02.01.07
Posted in Misc, Recipes, Soups at 2:12 pm by scortright
Spring Onion Miso Broth and Tofu
Note: You should be able to find most of these ingredients in a health food shop or specialty section in your supermarket. You can substitute the bok choy with any Asian greens. Dashi is available in powdered form in many health food stores or Asian stores. If you don’t have Dashi you can use vegetable stock in its place.
Ingredients:
1 bunch of spring onions (scallions)
A large handful of chopped fresh cilantro
3 thin slices of fresh root ginger (or ½ teaspoon dried ginger)
1 small red chilli, deseeded and thinly sliced (optional)
5 cups of dashi or vegetable stock.
1 cup of bok choy (also known as pak choi), thinly sliced
1 cup firm tofu cut into small cubes
4 tablespoons red miso
2 tablespoons Japanese soy sauce (also known as shoyu)
Instructions:
Cut the green tops off the spring onions and thinly slice the rest. Place the coarse green tops in a large pan along with the cilantro stalks, ginger, dried chilli and dashi or vegetable stock. Heat the mixture gently until it comes to a boil. Lower heat and simmer for 10 minutes. Strain through a sieve and return clear broth to pan. Reheat until simmering.
Add the green portions of the sliced spring onions, with the chopped pak choi and tofu. Cook over low heat for 2 minutes. In a separate bowl mix 3 tablespoons of miso with a little hot broth in a bowl and stir into the soup. Add additional miso and soy sauce to taste.
Stir the coarsely chopped cilantro leaves into pan and along with the white part of the spring onions. Cook gently for 1 minute and serve into warm bowls. Sprinkle with thinly sliced chilli if using.
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