The rest of the story - amasake and big toe

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, the best thing about your bringing this to my attention, as did with her mention of Marcea Weber's book, is I also have this book - and after Sandy wrote the recipe for the amasake concentrate, she also has different recipes using the amasake concentrate, incuding an ice cream. So I really appreciate people pointing out - USE THE COOKBOOKS!!!! It's a habit I would like to cultivate more. Also seeing all these different suggestions for amasake, I realize how flexible I can be. Sandy says leave it in a pilot lit oven - the teacher I learned from said to keep the temperature between 120 - 130 - and that was the effort part for me, to keep checking the temperature. Now I realize I can just put it up and not worry too much. The amasake was delicious and sweet as it first came out of the oven - I increased my ratio of koji from1/4 cup which I had been taught, to 1/2 cup in hopes of it coming out sweeter. But after I

added liquid and cooked it, to my tastebuds I'd lost the flavorfulness of it. I add some rice syrup, but it just didn't seem as great to me. But no accounting for other peoples' tastebuds. I brought it anyway - and my friend really liked it!!!!! I was bowled over. Also another mb friend who was visiting with me, who makes amasake often, asked me for the recipe!!!! I'd put in carob chips just in case it needed something, and the irony of it was, she took out the carob chips as she found it overwhelmed the ice cream!!!! So thanks everyone for the encouragement. I'm also not finished with the big toe incident (on right foot). To recap, I'd bruised my toe a couple years ago, the nail started to come off and I figured eventually new nail would grow in. Recently it got worse, seemed infected, red and swollen and hurt, so finally went to skin doctor, he gave me antibiotics for a week, took them and

swelling and pain has gone. But the black behind the nail is again covering the entire nail, and I just don't see new nail growing in. For a few days I tried keeping nori on it, thinking that might help. I didn't see any difference. Any thoughts?? KlaraLKLanglois <lklanglois@...> wrote: I hope this can help. Amasake Concentrate 1 c. short grain brown rice, washed and drained 2 ¾ c. water 1 c. rice koji Combine rice and water in a pot, cover and cook over medium flame for about 1 hour, or until all the water has been absorbed. Allow to cool until slightly warm the touch. Mix in koji and pack mixture into a glass or porcelain bowl. Cover with a towel and place in an oven with just the pilot light on and incubate for 12 hours. (If you do not have a gas oven, place

mixture in a wide mouth jar and cover tightly. Float it in a large covered pot or tub partially filled with warm water or wrap in towels and place over a hot water heater.) After 12 hours remove rice from oven, place in a pot and bring to a boil, stirring often. Boil gently for 2-3 minutes. Puree in a blender. Put in a glass jar and keep refrigerated. It will keep several weeks. Makes 2 ½ cups. From Macrobiotic Desserts by Sandy Shuman © 1981 Raspberry Amasake Ice Cream 1 ½ c. amasake concentrate 1 T. kuzu 1 T. tahini 3/ c. water ¼ tsp. sea salt ¾ tsp. pure vanilla 1 c. fresh raspberries or strawberries Combine the amasake, kuzu, tahini, water and salt in saucepan. Mix thoroughly making sure that kuzu is dissolved. Bring to a rapid boil. Reduce heat and

gently boil for 5 minutes. Remove from heat and add vanilla extract. When cool, pour into a blender, add washed raspberries and blend until smooth. Pour into a plastic container and freeze. Before eating, let it thaw at room temperature for at least 1-1 ½ hrs. Makes about 2 cups. From Macrobiotic Desserts by Sandy Shuman © 1981 From: Klara LeVine <klara_levine >Subject: [moderndaymacrobiotics] making ice cream"Simon Brown" <moderndaymacrobiotics >, , macrosy7 ,

littletreetalk Date: Thursday, May 22, 2008, 12:58 AM I have a friend who's been in a hospice for a few weeks - I've been bringing her mb food and she greatly appreciates it, but for the last few days has been really wanting ice cream, but "good" ice cream, as much as an oxymoron that might be. And she's quite particular, although her appetite is practically nil and she can't seem to taste foods as she used to. She doesn't want fruit or soy milk and she wants it very simple, she has mentioned vanilla. I have an ice cream maker (the kind you put in the freezer, and then turn it manually every half hour or so) and I do have vanilla, my question is how do I make rice milk nice and rich - I don't want to use bought, I'd rather start with real rice and make is as "healthy" as possible - suggestions? ????? Thanks Klara