Two hundred and fifty-eight

Happy World Kindness Day!

“Look beyond ourselves, beyond the boundaries of our country, beyond our culture, our race, our religion; and realise we are citizens of the world. As world citizens we have a commonality, and must realise that if progress is to be made in human relations and endeavours, if we are to achieve the goal of peaceful coexistence, we must focus on what we have in common.” – Australian Kindess Movement

November 13th marks the anniversary of the first World Kindness Movement conference held in Tokyo in 1998 and the 35th anniversary of the Small Kindness Movement of Japan. Today take some time to really talk to someone from a different culture, learn about their traditions, do some research, be kind to the man at the corner of the street who is having a hard time crossing.  Be kind to animals, our planet, and even the bitchy woman serving you brunch who obviously doesn’t want to be there – maybe you’ll brighten her day and she will pay it forward.

“Never doubt that a small group of thoughtful citizens can change the world. Indeed, it’s the only thing that ever has.” – Anthropologist Margaret Mead

More information at World Kindness Movement.

Chicken Soup for the Soul Recap 

Since vegan month ended I have tried to stick to a mostly plant-based diet (although still some fish).  Last week, I did try some of our new menu items at work which had dairy and meat in them.  After the pains in my stomach and moodiness that came along with it, I realized how much the plant-based diet has made me feel great.  So I’ve decided to stick with it.  I’m excited to try out all sorts of new vegan recipes (with my friends and co-workers sometimes being my guinea pigs).  Not to worry mom and certain friends, of mine I will still have the occasional meat if I’m out for dinner or at someone’s house, but I’m going to try to cook mostly vegan at home.

On that note, I didn’t make chicken soup yesterday.  I did, however, make soup that is just as good for you (if not better) – miso soup.

A little on miso from

Miso (pronounced mee-so) is a delicious all purpose, high-protein seasoning which has played a major role in Japanese culture and cuisine for centuries. It is most often made from a combination of soybeans, cultured grain, and sea salt by a unique, double fermentation process, which was elevated to a state of fine craftsmanship in traditional Japan.

Miso is best known as a seasoning for soup. It is used for flavoring a wide variety of other dishes as well (see recipes). Miso offers a nutritious balance of natural carbohydrates, essential oils, minerals, vitamins, and protein of the highest quality, containing all of the essential amino acids.

In traditional Japan, miso gained a special place in the minds and hearts of generations who came to rely on miso soup as an essential part of their daily life. In Physical Constitution and Food, Dr. Shinichiro Akizuki, director of St. Francis Hospital, Nagasaki, writes:

I have found that, with very few exceptions, families, which make a practice of serving miso soup daily, are almost never sick…. I believe that miso belongs to the highest class of medicines, those which help prevent disease and strengthen the body through continued usage…Some people speak of miso as a condiment, but miso brings out the flavor and nutritional value in all foods and helps the body to digest and assimilate whatever we eat….

“A traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans, with salt and the fungus.  Natural miso is a living food containing many beneficial microorganisms such asTetragenococcus halophilus which can be killed by over-cooking. For this reason, it is recommended that the miso be added to soups or other foods being prepared just before they are removed from the heat. Using miso without any cooking may be even better.” – Wikipedia

Click here on how to combine chicken soup and miso to get all the benefits of both!