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1 cup dried kidney beans, soaked 6-8 hours or overnight
3 cups fresh water
2 inches kombu, sea vegetable
1 tsp. sea salt
1 cup fresh green beans, trimmed and cut into 2 inch pieces
2 summer squash, cut into 1 inch rounds
1 small red onion, peeled and diced
1 pint cherry tomatoes, halved
4-5 fresh basil leaves, thinly sliced
2 tbsp. white wine vinegar or other vinegar
1/8 tsp. freshly ground black pepper
1 tbsp. local honey
¼ cup olive oil

Discard bean soaking water.  Add beans and fresh water to a pot and bring to a boil.  Skim off any foam that rises.  Add kombu, cover and lower to simmer for 1 hour.  Add ¾ tsp sea salt and continue cooking 15-30 minutes or until beans soften.  While dried beans are cooking bring water to boil in a separate pot with a steamer basket. Steam green beans 3-5 minutes or until tender.  Remove green beans and set aside in a bowl. Repeat with summer squash. Combine green beans, summer squash, cherry tomatoes, basil, and cooked beans.  Whisk olive oil, apple cider vinegar, honey, pepper and remaining ¼ tsp sea salt.  Combine with bean salad and marinate 1 hour or overnight in the refrigerator.  Yields 4-6 servings.

1 eight ounce package soba or udon noodles
1 cup water
8-12 oz chicken or firm tofu, diced into 1 inch pieces
2 tbsp. coconut oil or other high heat oil
4 tbsp. tahini (ground sesame seeds)
1/4 cup maple syrup
Juice of 1 lemon
¼ cup shoyu (naturally fermented soy sauce)
1-2 dashes cayenne pepper
1½-2 inches ginger, peeled and chopped
1 garlic clove, peeled and diced
2/3 cup water
2 scallions, minced
1 sheet of nori, sliced thin

Drop soba noodles into boiling water and cook 7-10 minutes.  While noodles cook, sauté chicken or tofu 2-3 minutes on each or until lightly browned.  In a food processor combine tahini, maple syrup, lemon juice, shoyu, cayenne pepper, ginger and garlic.  Puree until smooth and creamy.  Slowly add water to the food processor and puree again until you reach your desired consistency.  Combine tahini sauce with soba noodles, chicken and scallions.  Garnish with shredded nori.  Yield: 4-6 servings.

1 onion, peeled and sliced into thin moons 
1/4 cup dried arame, soaked
1 ear of fresh corn kernels (off the cob)
1/2 cup water
½ tbsp. shoyu

Lay onion, arame, and corn in a pan.  Cover with 1/2 cup water and cook on medium heat 10-12 minutes.  Lightly sprinkle with shoyu and continue cooking 3-5 minutes or until liquid has evaporated.  Yield: 4 serving.

½ cup blueberries
½ cup blackberries
½ cup raspberries
3 cups apple juice or other juice
2 tbsp. agar flakes

Soak agar flakes in juice for 10-12 minutes.  Bring to a boil.  Reduce to medium/low heat and cook 5-7 minutes.  Place berries in a bowl or casserole dish and pour hot liquid on top.  Let set in the refrigerator 1 or more hours.  Cut into squares and serve. Yield: 4-6 servings.