[from The Cancer Prevention Diet by Michio Kuchi & Alex Jack, p.470]
4 ears fresh corn (or frozen organic corn)
1 celery stalk, diced
2 onions, diced (I like sweet)
5 to 6 cups spring water or kombu stock
1/4 teaspoon sea salt
shoyu to taste
chopped parsley, watercress, or scallions and nori (sushi wrapper)
Strip kernels from corn with a knife. Place celery, onions, and corn in pot. Add water and pinch of salt. Bring to a boil, lower flame, cover, and simmer until celery and corn are soft. Add rest of salt and shoyu to taste if desired. Serve with chopped parsley, watercress, or scallions and nori.
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