Per serving:


Nutrition Facts

Serving Size: 1
Servings per Recipe: 4
Amount Per Serving 
Calories 206
Calories from Fat 35
 % Daily Value*
Total Fat 4g6%
  Saturated Fat 1g3%
  Mono Fat 1g 
Sodium 252mg10%
Total Carbs 39g13%
  Dietary Fiber 2g10%
  Sugars 2g 
Protein 8g 
Iron9%
Calcium6%
Vitamin B-615%
Vitamin C67%
Vitamin E2%
Vitamin A0%
Selenium10%
Manganese35%
Copper15%
Zinc4%
Potassium9%
Phosphorus8%
Magnesium8%
Pantothenic acid13%
Niacin6%
Riboflavin6%
Thiamin13%
Folate8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Red Cabbage and Soba Noodles

Polly Pitchford, Full Spectrum Health™

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A delicious blend of flavors for red cabbage.
Diet Types: Macrobiotic, Vegan, Vegetarian
Ingredients:
  • 1 package Soba noodles, cooked
  • 1 tablespoon toasted Sesame Oil
  • 1 tablespoon Umeboshi Paste
  • 2 tablespoons Brown Rice Vinegar
  • 1/2 head red cabbage, shredded
  • 1/4 teaspoon Sea Salt
  • 1/2 cup fresh shitake mushrooms, sliced thin
  • 1 tablespoon black Sesame Seeds for garnish
  • 1 tablespoon Barley Malt
    •
    Serves: 4
    Cooking Time: 30 minutes - one hour
    Instructions:
    Cook noodles according to package directions. Meanwhile, in a skillet, saute cabbage and salt in toasted Sesame Oil until slightly tender, about 3-5 minutes. Add Umeboshi Paste and shitake mushrooms and continue cooking until very tender, about 10 minutes. Stir in vinegar and Barley Malt and simmer 5 minutes more. Serve over noodles and sprinkle with Sesame Seeds.

     
    Baked beans are an all-American summer standby.
    Although a recipe for classic baked beans is simple -- dried beans, water, salt, dry mustard, molasses, brown sugar and salt pork -- that last ingredient typically sends the fat and sodium levels through the roof.

    Jean Anderson, author of "The Nutrition Bible" (Morrow), estimates a serving of baked beans has nearly 400 calories, 13 grams of fat and more than 1,000 milligrams of sodium.

    The Star's Picnic Beans makes several substitutions for the sake of nutrition and convenience in preparation. For starters, use canned beans to eliminate the need for an overnight soaking.
     
    Baked beans are an all-American summer standby.
    Although a recipe for classic baked beans is simple -- dried beans, water, salt, dry mustard, molasses, brown sugar and salt pork -- that last ingredient typically sends the fat and sodium levels through the roof.

    Jean Anderson, author of "The Nutrition Bible" (Morrow), estimates a serving of baked beans has nearly 400 calories, 13 grams of fat and more than 1,000 milligrams of sodium.

    The Star's Picnic Beans makes several substitutions for the sake of nutrition and convenience in preparation. For starters, use canned beans to eliminate the need for an overnight soaking.
     
    Baked beans are an all-American summer standby.
    Although a recipe for classic baked beans is simple -- dried beans, water, salt, dry mustard, molasses, brown sugar and salt pork -- that last ingredient typically sends the fat and sodium levels through the roof.

    Jean Anderson, author of "The Nutrition Bible" (Morrow), estimates a serving of baked beans has nearly 400 calories, 13 grams of fat and more than 1,000 milligrams of sodium.

    The Star's Picnic Beans makes several substitutions for the sake of nutrition and convenience in preparation. For starters, use canned beans to eliminate the need for an overnight soaking.
     
    Baked beans are an all-American summer standby.
    Although a recipe for classic baked beans is simple -- dried beans, water, salt, dry mustard, molasses, brown sugar and salt pork -- that last ingredient typically sends the fat and sodium levels through the roof.

    Jean Anderson, author of "The Nutrition Bible" (Morrow), estimates a serving of baked beans has nearly 400 calories, 13 grams of fat and more than 1,000 milligrams of sodium.

    The Star's Picnic Beans makes several substitutions for the sake of nutrition and convenience in preparation. For starters, use canned beans to eliminate the need for an overnight soaking.