Miso Broth with Marinated Tofu

SERVES 2

**Do not have to marinate**
**Can add noodles for more substantial meal**

200g Tofu (cubed) (if marinading use teriyaki for 15 mins)
1-2tbsp Miso paste (depending on taste preference)
1 Vegetable stock cube made up to 1000ml
2 Spring onions (chopped)
Handful of spring greens
1tbsp Soy sauce
1 Red chilli (pierced twice)
2 inch piece of ginger (peeled) or lazy ginger

1. Dissolve the miso in the vegetable stock and simmer.
2. Add the chilli, ginger, greens, spring onions and soy sauce. Simmer for 2 minutes.
3. Grill the tofu (if marinated with teriyaki marinade) and add to the soup or simply add if not marinating.

Basic Miso Broth

1/2 Vegetable stock cube
500ml Water
1/2-1tbsp Miso paste (depending on taste preference)

1. Simply add the ingredients to a pan and dissolve.



**Use as part of a recipe or for a simple miso broth add:
-Tofu (cubed)
-Spring onion (chopped)
-Ginger

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Sage and Onion Scones

250g Plain White Flour/White Spelt Flour
4tsp Baking Powder
Salt and Pepper
1tsp Sugar
1 Red onion (chopped)
2 Cloves of garlic (chopped)
2tbsp Olive oil
150ml Tomato juice
1tbsp Sage

1. Preheat the oven to 220C (200C for fan assisted).
2. Mix the flour, baking powder, salt, pepper and sugar together.
3. Add the onion, sage and garlic.
4. Add the oil and the tomato juice and bring it together into a ball of dough.
5. Put the dough onto a floured surface and gently press it into a square that is about 1" thick.
6. Cut the dough into squares and put on a lightly floured baking tray and bake for 20-25 minutes.

Cucumber Eye Gel

1 small cucumber, chopped
1 aloe vera leaf
1 sachet vegetable gelatine
50 ml distilled extract of witch hazel BP
1 white tea teabag
3 drops peppermint essential oil

1. Roughly chop the cucumber. Peel and slice the aloe leaf to extract its gel. Put the cucumber and aloe gel into a blender and process until smooth. Strain the mix through a sieve to extract the juice. Measure out 100 ml of the strained juice and set aside.
2. Add the witch hazel to a pan, whisk in the gelatine and add the teabag. Gently heat the mixture until it just starts to thicken. As the mixture cools, take out the teabag, then whisk in the cucumber and aloe juice mixture and the peppermint oil.
3. Bottle up the gel in a sterilized, airtight pump dispenser.

USE: Apply to the eye area before bed, then wash off in the morning.
STORAGE: Keeps in the refrigerator for up to 6 weeks.

Chilli Plasters

200 g orange Scotch Bonnet chillies
4 tbsp mustard powder
200 g coconut oil, non-fractionated
6 tsp beeswax
4 packs Melolin wound dressing pads, 10 x 10 cm
4 packs adhesive wound dressing, 12 x 12 cm

1. Wash and finely slice the chillies. Combine the chillies and mustard powder with the coconut oil in a saucepan. Cover to keep in the vapour and gently heat for 2 minutes. Leave to cool with the lid on.
2. Put the chilli mix into muslin over a sieve and squeeze out the oil into a bowl below. Place the oil back into the saucepan and return to the heat.
3. Add the beeswax to the oil and heat very gently until dissolved; this will take less than 2 minutes. Remove from the heat.
4. Soak the dressing pads in the oil mixture while it's still hot. When they are saturated, remove the pads and leave to stand for 10 minutes on greaseproof paper, or until set.
5. Once set and dry, the pads can be layered on top of each other, wrapped in clingfilm and stored in the refrigerator until needed.

USE: Place a pad on an adhesive wound dressing, then apply to the affected area. Keep the area warm (by covering with a blanket, for example) and leave on for 30 minutes to 1 hour.
STORAGE: Keeps for 1 year in the refrigerator.

Crystallized Ginger

Makes about 250 g:
350 g fresh ginger root
Golden caster sugar, to match weight of cooked ginger, plus extra for sprinkling.

1. Peel the fresh ginger root and thinly slice.
2. Put the ginger in a heavy-bottomed saucepan and cover with water, adding more to allow for evaporation. Bring to the boil and partly cover with a lid. Boil gently for 1 hour, or until the ginger is almost cooked but slightly al dente; the time will vary slightly depending on the freshness of ginger.
3. Drain the ginger and weigh it. Put it back in the saucepan with an equal amount of golden caster sugar. Add 2 tbsp water. Bring to the boil, then simmer over a medium heat, stirring with a wooden spoon for 20 minutes, or until it starts to go gloopy and the ginger becomes transparent.
4. Reduce the heat and keep stirring until it starts to crystallize and easily piles up in the middle of the pan.
5. Meanwhile take a large, deep, baking tray and sprinkle caster sugar on it. Tip the ginger into the baking tray and shuffle it round in the caster sugar. Separate any clumps of ginger pieces. Place in a sterilized jar.

USE: Chew on a piece of crystallized ginger when you feel nauseous.
STORAGE: Keeps in a cool place for 3-6 months.