copyright The Bettina Network, inc. 2009
A really great snack – healthy and it tastes great.
To pop the ORGANIC corn, use an air popper so you don’t have to use oil.
Save on oil in the popping so you won’t feel guilty about adding butter at the end.
Pop the corn. While the corn is popping, melt one stick of organic butter in a small iron skillet
Once the corn has popped, slowly pour the melted butter over the corn; sprinkle the popped corn with a little salt and add a generous amount of Tekka.
Using two wooden spoons, one in each hand, go under the popped corn with the spoons – making sure the spoons are on opposite sides of the bowl, lift up and turn over the popped corn in continuous motions around the bowl until all ingredients are well mixed.
All told – this takes about 2 to 3 minutes to make and even less time to eat.
Haven’t heard of Tekka?
It is a condiment, generally made from hatcho miso, sesame oil, burdock, lotus root, carrot, and ginger root. It is sauteed on a low flame for several hours. OR it can be made of a number of root vegetables such as Burdock roots, carrots, ginger root, lotus root and more. They are generally stir-fried and boiled to a concentrated powder. Traditionally Tekka’s preparation time is about 16 hours (on a low fire), yet speedier preparation is possible.
If you don’t feel like popping corn, another great and quick snack is crackers, organic butter and Tekka. Or better still, while we were not able to sleep without our bread, butter and sugar with a little warm milk with cinnamon liberally sprinkled over the milk and a little organic turbinado sugar added – now, we have crackers, organic butter and tekka before bedtime, but we still have to have the warm milk This totally violates the macrobiotic laws, but it is much better than what we were doing and a very satisfying nighttime snack which puts us right to sleep.
If you can’t find Tekka, it is made by Eden Organics and you can reach them on the internet via edenfoods.com. by phone – 888 424 3336. Put ‘tekka’ in the search box and you will be able to order it at about $6.60 per bottle or $5.50 per bottle for a box. We ordered a box because we have been using it the way most people use salt. It gives a wonderful after-taste when you use it – in brown rice, pasta, bread baking, salad, and whatever else you can think of.
A little history? Tekka was specially formulated by George Ohsawa (1893-1966) the founder of modern macrobiotics. Mr. Ohsawa taught that modern refined foods, along with high consumption of animal protein and fat, are the major causes of modern degenerative diseases and that whole natural foods with their intrinsic healing properties can restore our health. Tekka was developed to help counteract the effects of refined sugar, refined grains, and other nutritionally deficient modern highly processed and refined foods.
According to the macrobiotic principles taught by George Ohsawa, tekka is a strongly contracting or ‘yang’ condiment, as is salt, yet offers qualities far beyond salt alone.
EDEN Tekka is made in the traditional manner. After aging hacho miso for three years it is ground into a smooth paste. Equal proportions of burdock root (cocklebur or Arctium lappa, Articum majus), lotus root (Nelumbo nucifera), and carrot are finely minced. The burdock is sautéed with unrefined sesame oil in cast iron cauldrons for several minutes. The carrot and lotus root are then added and sautéed several minutes. The hacho miso is added and evenly mixed with the vegetables and ground sesame seeds. Lastly, the mixture is sautéed over low heat for five to seven hours. During this long slow cooking process the liquid in the vegetables and miso evaporates completely, resulting in a dry, deep black, strengthening and energizing condiment. Tekka literally means ‘iron fire’.
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