Ginger miso salad dressing

Yields 1 1/4 cups

Ingredients:
1/2 cup miso (I use brown rice miso for its lighter color)
1/2 cup water
2 teaspoon sesame oil
1 Tablespoon rice wine vinegar
1 teaspoon honey (or other sweetener)
2 inch piece of ginger (no need to peel)
1 clove of garlic
Juice from 1 lime (please no bottled lime juice!)
Splash of Bragg's / Nama Shoyu / soy sauce

Put all ingredients into a blender and blend until the consistency is smooth. The flavors will be pungent if you eat it immediately, so let it sit in refrigerator so that flavors can mix and mingle and have a little dance party. It'll be worth it! This is a great way to zest up salads, or try it over cold soba noodles for a quick and easy lunch. No matter how you use it, I recommend sprinkling on some black sesame seeds to give your meal a little extra flare. Enjoy :)

Tip: Instead of just throwing in a big hunk of ginger, use a large knife to shave the ginger into slices to make blending easier. I always have ginger root on hand in the freezer and just shave it or grate it directly from the whole root. Lasts longer too!

Sorry, guys!!

I'm sorry I've been so neglectful!! My life has been crazy busy! Got back in town, was unpacking and cleaning, dealing with tax stuff (no worries, I got an extension), was attempting to buy a condo (which I've decided against now), catching up on work, and now I'm looking for a place to rent! Whew!! Hopefully I can get a video up soon :) Any suggestions?

The pickles I made before my trip didn't turn out like I'd hoped... They were mushy instead of crispy :-\ Yeah, not so nice. I hadn't added any vinegar because I wanted to try and sour them strictly using fermentation. I've started pickling another batch of cucumbers and okra (this time with some apple cider vinegar) that I will try to show you this weekend with a video.

Dehydrated watermelon turned out great! Thinly slicing them produced the best, driest, chewiest candies. It was like homemade watermelon Starburst!! Quite good :-D And a great way to use up and store watermelon! I also stuck chunks into the blender (or could use a juicer) for fresh watermelon juice. Can make watermelon gazpacho, sauces, salsa..... The possibilities are endless!

Inspired by my raw buddy, Kim, I aspired to make stuffed mushrooms. Mine, however, were quite dry :( I'll try again another time and try to replicate her secret to success ;)

Again, I'm sorry I haven't posted in a really really long time. I can't promise I'll be much better for the next month as I'm still trying to find a place to live. I'll be in limbo land at my parent's until I figure my life out! But I'll try :) Adios for now!