Peasant Soup, Thai Style

This is a wonderfully rich and delicious soup that is another favorite in our house! Of course this is great with a nice, grainy bread on the side, or you can do what I do and turn into a hearty meal by serving over cubes of Baked Tofu!


* 1 sweet onion, chopped

* ½ stick of organic, all-natural butter

* 3 stalks of celery, chopped

* 3 carrots, chopped

* 3-4 cloves garlic, minced

* 1 teaspoon ginger, pulp or minced

* ¾ cup brown rice

* ¾ cup of crunchy peanut butter

* 2 tablespoons white miso paste

* 1 ½ tablespoons curry powder

* 1 tablespoon Braggs

* ½ Tablespoon Mochiko flour

* ¼ teaspoon chili powder

* 4 cups water

* 1 14 oz can of coconut milk

* 3 green onions, thinly sliced

* Cilantro (optional)

* Crushed raw peanuts (optional)


1. Add onion and butter to a large pot or deep sauce pan. Sautee until the onion just starts to hint at translucency.

2. Add celery, carrots, garlic, and ginger, and stir around for a minute or two.

3. Add the rice. Stir around for another couple of minutes.

4. Add peanut butter, miso paste, and everything else up to the water. Stir to incorporate..

5. Mix in the water. I start out by adding a bit at a time to get everything nice and blended. Simmer for 45 minutes on low-medium heat.

6. Add coconut milk. Heat through.

7. Serve garnished with thinly sliced green onions, sprigs of cilantro, and crushed raw peanuts.


Vanilla Mochi Sauce

My daughter has long been obsessed with all things Japanese and so I make a point to experiment with the ingredients she mentions. And now that I’ve realized just how many of their favored items act in support of a more alkaline lifestyle my pantry is full of Japanese labels!

This sauce reminds of caramel, but with a slight gelatinous texture when warm, becoming increasingly like a vanilla caramel as it cools. We love it warm, such as with apple pie and ice cream, or on top of baked pears with a sprinkle of fresh cinnamon! But it’s also great cold when used more like a frosting for cakes, brownies, and other delectable bites!


* 2 sticks organic, all-natural butter, sliced

* 2/3 cup or equivalent of your favorite all natural sweetener

* 1 ½ tablespoons Mochiko (sweet rice flour)

* 1 ½ cups water

* 2 tablespoons vanilla extract

* 1/8 teaspoon real salt


1. Add slices of butter to a small sauce pan with the Mochiko and sweetener. As butter starts to melt, stir to incorporate into the dry ingredients.

2. When the butter is melted add the water, extract, and salt. Bring to low boil, stirring often with a fork to insure everything comes together and reduces down without lumps. It will take about 10 minutes to get a nice golden sauce that is the consistency of caramel.