Healthy Recipes From Asia

8/14/2019 Healthy Recipes From Asia

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HEALTHY RECIPES FROM ASIA

My friend Yukari Masuda shared the following recipes with me during ourfamily's recent visit to Japan in January 2010. She is the loving Christianmother of six children. In addition to sharing these recipes with me, Yukari

taught me some valuable parenting lessons that have helped me as I trainmy three year old son, Samuel.

Here is a picture of our family with Yukari's family:

back row: Brent and Anika Chrishon, Amy Masuday, Miu Masuda and Jun Masuda

middle row: Mrs. Omuro, Ms. Ibuka, Yukari Masuda and Ushio Masuda

front row: Nao Masuda, Samuel Chrishon and Yunna Masuda

You will find 3 recipes on this page:

1. Simple Butter

2. Oatmeal Breakfast Cake3. Parched Brown Rice

1. SIMPLE BUTTER (After trying this recipe, you'll think twice before youpurchase butter again.)

1 can coconut milk

1/2 cup cornmeal

1 teaspoon salt

Directions: Place all ingredients in a saucepan over medium heat, and stir

constantly with a wire whisk. Cook until the butter gets thick like pancakebatter. Then place in a blender, and blend on high for about 1 minute or untilsmooth. Enjoy right away, or cover and chill to allow it to get firm.

2. OATMEAL BREAKFAST CAKE (DELICIOUS, yet sugar and oil free!)

2 1/2 cup regular oats


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1 cup cornmeal

1/2 cup raisins

1/2 cup almonds

1 teaspoon salt

2 mashed bananas

2 cups apple juice

Directions: Preheat oven to 350 degrees. Mix all ingredients in a bowl.Spoon into an 8-inch square pan or casserole dish. Bake for 30 to 40 minutesor until done. NOTE: Do not expect cake to rise.

3. PARCHED BROWN RICE:

1. Rinse your desired amount of brown rice. (I suggest starting with a smallamount of rice until you get the hang of parching.)

2. Soak the rice 24 hours.

3. Preheat oven to 350 degrees. Place the rice in a casserole dish (not overhalf full) and add just enough water to cover the rice. Cover with foil andcook for 50 minutes.

4. Use a spoon and gently place the rice on a cookie sheet. Place the cookiesheet in an 100 degree oven.

NOTE: You can also use a dehydrator set at 95 degrees for this step.


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5. After about 3 hours check your rice. If it is getting hard, use your handsto break up the pieces and mix the rice so it can dry out evenly. If it is notgetting hard, check back a little later and do this step.

6. After three more hours, check your rice again. It should be ready. If yourrice is dry, take it out. If not leave in oven and recheck a little later.

7. Use a small/medium glass jar to break apart the pieces that are stucktogether.

NOTE: This is an important step because the rice doesn't parch if the grainsare stuck together.

8. Place small amounts of rice in a strainer, and rub the rice between yourfingers in order to strain out small particles of broken rice.

NOTE: If you don't have a strainer, don't worry about it. You can skip thisstep.

9. Preheat a non-stick frying pan or wok over med/high heat for about 3-5minutes.

10. Place a handful of rice into the pan or wok and use a wooden spoon orspatula to keep the grains of rice moving constantly in order to get evenparching. When you see all of your grains expanding, you can lower the heator hold the pan above the heat and move it around in a circular motion tokeep the rice moving. Parching time is about 2-3 minutes.

NOTE: Depending upon the type of stove you have, you may have moresuccess holding the pan above the heat the entire time and moving it aroundin a circular motion in order to keep the rice moving.


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NOTE: Please wear oven mitts, as the handle on the pan/wok tends to getvery hot.

11. Once the rice is parched, immediately pour the rice out of the pan/wokinto a flat non-plastic container where they can cool off

12. Keep parching until all of your rice is parched.

10. Once your parched rice has completely cooled off, store in a large glasswith a lid, a plastic storage bag, or a plastic container with a an air-tight lid.

NOTE: Your grains can be kept for a long period of time, as long as moisturedoes not enter the container.

ENJOY your PARCHED RICE!

If you have any questions about parching, please feel free to contact me [email protected] or 205-755-8934.

Why Parched Grains?Before every meal, Yukari and her family served us a bowl of parched riceand wheatberries. The first time they served parched grains to us we were

waiting for them to give us soy milk so we could eat it like a bowl of cereal-but the soymilk never came. Instead, we were give some delicious dryseasoning to sprinkle on our grains. We chewed and chewed and chewedsome more. It was a very different experience for our entire family, but westarted to look forward to eating parched grains. After a few days of eatingparched grains, I decided to spend some time in the kitchen with Yukari tolearn how to make them so our family could still enjoy them once wereturned to America.


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I watched Yukari for a couple of days, and then I started parching grains dailyfor everyone in the house. I wasn't very confident about my ability to do theentire process from start to finish and I had a lot of questions about parchedgrains, so before we returned to America Yukari presented me with a copy ofa book called The Story of Parched Grains. The book was written by a young

Korean man, Young-Sun Hong, and it is available in English, Korean andJapanese.

As I started reading the book, I realized that parched grains are not onlydelicious but they also good for you. According to the book Counsels on Dietand Foods, foods that require thorough mastication are beneficial to theteeth and stomach. Thorough mastication leads to good digestion, gooddigestion leads to good blood, and good blood leads to good health. I wasexcited to learn about the potential health benefits of parched grains, but Iwas even more excited to learn that they are mentioned in the Bible severaltimes. Here are a few Bible references to parched grains:

Joshua 5:11 And they did eat of the old corn of the land on the morrow afterthe passover, unleavened cakes, and parched [corn] in the selfsame day.

Ruth 2:14 And Boaz said unto her, At mealtime come thou hither, and eat ofthe bread, and dip thy morsel in the vinegar. And she sat beside the reapers:and he reached her parched [corn], and she did eat, and was sufficed, andleft.

I Samuel 17:17 And Jesse said unto David his son, Take now for thy brethrenan ephah of this parched [corn], and these ten loaves, and run to the campto thy brethren.

[Corn] is a supplied word.

One of my favorite verses about parched grain is from Ruth. The Bible tellsus Ruth ate parched grains and was sufficed. This has been our family'sexperience also. When we eat a bowl of parched rice before our meals, ourfamily leaves the table feeling much more satisfied without the undesirablestuffed feeling.

I've shared my parched grain experience, please give it a try and let me hearyour experiences. You can get in touch with me by using the "Contact Us"page, emailing me at [email protected] or giving me a call at 205-755-8934.

-Anika

MY PERSONAL TESTIMONY:

As a mother of a three-year old son who has to be regularly reminded tothoroughly chew his food, parched grains have been an answer to prayerbecause they encourage mastication. Eating parched grains before hismeals gets little Samuel into the habit of chewing, and by the grace of God I


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am seeing a decrease of allergic reaction breakouts in his skin. Praise theLord!

Healthy Recipes From Asia

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