Well hello there my saucepan siblings, nutrition nerds and wholefoodies.
Welcome back into my kitchen! I’ve got a seriously good treat for you today. I swear this miso mudpie sends millivolts of electricity around my circuitry.
No bake, ballistically tasty, and bloody brilliant.
Why miso?
Miso is a fermented soya bean paste. It means “impossible to describe but hits the spot and makes my tongue jiggy” in Japanese. Pair it with isoflavone-rich tofu, and the result is sweet and salty, creamy and delishy.
Tofu and miso are made from soya beans and rich in isoflavones. These highly intelligent compounds are part of the phytoestrogen clan that prove particularly useful for menopausal felines and other hormonal quakes, we’re told. (Mudpie for menopause, anyone? Sign me up!) Could this help explain why the rate of breast cancer in tofu-eating countries is significantly lower than non-tofu munching nations? But science is rarely that simple. There is, of course, a suite of measures that the Japanese willingly or unwittingly employ to extend their body’s shelf life. This is just one of them. Others probably include green tea, samurai DNA and seaweed.
Go ahead and make this mudpie vegan and dairy-free by replacing the white chocolate with 80ml melted cacao butter and 100ml maple syrup.
And for coeliacs, you can swap the brown barley miso with brown rice miso.
Go ahead and hit play on the video. Let me know how it turns out (and if you have any requests for my next live sesh)?
Love, light and Mother’s Day maracas,
Susan Jane
x
PS: Thank you to everyone who tuned into my live video! Join me for my next live video in the app.
// Black Sesame & Miso Mudpie//
For the base:
