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4 cups water
Seaweed: 1 sheet nori cut into strips

3-4 Tbsp. white miso paste 
1/2 cup chopped greens
1/2 cup chopped green onion
1/4 cup firm tofu (cubed)


  • Place water and seaweed in a medium sauce pan and bring to a low simmer.

  • Place miso in a small bowl, add a little hot water and whisk until smooth

  • Add green chard, green onion, and tofu to the pot and cook for 5 minutes. Then remove from heat, add miso mixture, and stir to combine. 

  • Taste and add more miso or a pinch of sea salt if desired. Serve warm. Best when fresh.


4 medium Kirby cucumbers (about 13 ounces)
2 tablespoons plus 1 teaspoon granulated sugar

1 tablespoon kosher salt


  • Cut the cucumber into 1/4 inch-thick slices and place in a large, nonreactive bowl.

  • Add the sugar and salt and stir to combine.

  • Place the cucumber mixture in a quart-sized resealable container, cover, and refrigerate for at least 10 minutes - preferably 1 hour. (The pickled cucumbers can be kept in the refrigerator for up to 1 month.)

*You can adjust the sugar for your taste preference and health picture.

*Add-ins: chopped garlic, green chili, red pepper flakes, fresh herbs - dill, cilantro

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