Feeding yourself is one of the biggest struggles of adulthood. As an Apothecary, drinks are my specialty, however I always try to keep healthy and easy meals around, with ingredients that don’t expire too fast. Here are some of the meals that keep me alive.
Miso Soup
Bonito flakes should always be in the cabinet! Easy protein and seasoning!
- Like 3 handfuls of Bonito flakes
- Miso paste (to taste... a few tablespoons)
- Dried kelp, lavar, or nori. About enough to cover the bottom of the pot.
OPTIONAL!
- Mushrooms (any kind)
- Lotus root
- Lemon juice or rice vinegar
- Cabbage (nappa preferred)
- Onion, leek, garlic
- Literally any vegetable, just throw it all in (not broccoli)
- Tofu, extra protein!
Instructions:
1. Heat Bonito and seaweed in a pot over medium heat.
2. Dissolve miso paste in a small bowl with some warm stock.
3. Stir dissolved miso back into the pot.
4. Add whatever else you want to add.
5. Simmer for 2-3 minutes. Serve hot.
Edamame
Simply boiled and salted soybeans in pods.
Butternut Squash
Roasted with cinnamon and honey.
Foraged Wine
I make my own wine out of flowers I harvest from the woods.
- 1 gallon elderflowers
- 8 cups sugar
- 1 lemon, sliced
- 1 orange, sliced
- 1 packet wine yeast
- 1 gallon water
Instructions:
1. Place elderflowers, sugar, lemon, and orange in a fermentation container.
2. Boil water and pour over the ingredients.
3. When cool, add wine yeast and stir well.
4. Cover and let ferment for 2 weeks, stirring daily.
5. Strain and bottle. Store in a cool, dark place for 6 months before enjoying.
Empress 75
A twist on the classic French 75, with Empress Gin.
Old Fashioned
Classic whiskey cocktail with bitters and a sugar cube.