New ginger carrot okara cookies

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I made these savory cookies to use leftovers. They ended up like heath store cookies, full of fibers and good nutrients.

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Carrot lees, what is left from juicing.

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Okara, the leftover from making tofu and soy milk.

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New ginger, still pink like a little baby. It’s available in Summer. Ginger pickles are made with it.

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Carrot + okara + minced ginger. I’ve added miso and powdered sesame for flavor, potato starch for binding.

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Spread on cooking paper, with more sesame seeds.

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After baking, they are still soft. The next day, they hardened and flavors have combined.

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White chocolate apple cinnamon cake


It’s not a mistake. I’ve used white chocolate not black. Well, it has melted in. The cake seem very sweet and decadent and that’s just an impression.

The main ingredient is okara, the grounds obtained when I made the black tofu. The black bean skin has turned golden brown when it was baked.

Apple, cinnamon and chips of white couverture chocolate.

Recipe :
A Mix in the blender :
1 cup of black bean okara + 1/2 cup water (cooked 1 minute in the microwave)
1/2 apple cut in small bits
2 tbs of potato starch
1 to 3 tbs honey (to taste)
1/2 ts baking powder

B Add :
2/3 diced apple
a handful of white chocolate bits or chips
1/2 tbs of cinnamon

Bake slowly.

After baking 1 hour, the top is very dry.

But under, it’s very gooey.

Avoine au vert

Let’s eat veggies and fibers. As yes, I could be slightly leaner…
That takes 1 minutes to mix, the 3 minutes of microwave. In a bowl, oats, water, cheese, edible yeast, turmeric, black pepper and :

Romanesco cauliflower.

Peas and beans.

Nanohana, rape green blossoms.

1 serving :
Cal : 343.5 Fat 11.0g Carbs 52.4g Proteins 18.9g

Nuka Rice Bran

Nuka is the Japanese term for rice bran.

The Japanese people that particularly care for their rice buy it from a producer, in a rice shop where they display several sorts of brown rice. Then, they pass it in a polishing mill and they obtain rice that is more or less polished (you choose the degree). Certain families even have a polishing mill at home.
And the bran ? It’s gomi (garbage). Sometimes, it serves to flavor the water while boiling bamboo shoots. Or to make a “bed” for lacto-fermented vegetables (tsukemono). Or in the box for the cat…
Well, they don’t eat it.

The shop has plenty of it. It’s a very cheap source of fiber, proteins and minerals I can add to home-made breads and cookies. Fresh nuka has a very sweet taste.

FR :
Nuka est le terme japonais pour dire “son de riz”. Les Japonais les plus exigeants pour leur riz le commandent directement au producteur ou l’achete chez des marchands de riz qui proposent plusieurs varietes de riz brun. Ensuite, on vous passe ce riz dans un moulin-polisseur et il ressort plus ou moins blanc, selon le degre choisi. Certaines familles ont ce moulin a la maison.
Et le son ? C’est “gomi” (poubelle). On en utilise parfois pour parfumer l’eau ou l’on cuit les pousses de bambou et pour faire le lit de legumes lacto-fermentes (tsukemono)… ou pour la litiere de minou.
Bref, ils ne le mangent pas.

Le marchand en a plein. C’est une source de fibre, proteines et mineraux tres bon marche. Je peux en ajouter a mes pains et biscuits maison. Le nuka frais, juste apres polissage a un gout tres sucre.

Calzone pizza with nuka dough

Nuka bread for canapes, made with home bakery

Pain friable (another bread with nuka)

Biscottes au nuka