The Miso Master family is committed to spreading the word about the versatility of Miso. We feel so fortunate to connect with Maren Epstein, Founder of Eating Works, a food-based health and wellness company with the mission of helping others feel better by eating well. We had the opportunity to chat with Maren to learn more about her mission, how she’s changing the way people think about food, and how miso has influenced her recipes and wellness journey (recipe included)!
You’re very passionate about the power of food. Can you tell us a little bit about your journey?
I’m passionate about the power of food because I’ve seen it work magic in my life and the lives of my clients. When I first started going for colonics to treat my migraines and digestive issues, I was impressed by how many people saw improvements in their health from the treatments. I couldn’t believe that food and cleansing didn’t only affect your weight, but improved overall body tissue, and therefore function. People with issues from psoriasis to polycystic ovarian syndrome saw improvements! While cleansing did its job, I found the associated diet to be restrictive.
Once I became a professional, I had trouble helping my clients remain psychologically satisfied with the food they were eating. I personally ate the same thing every day and didn’t have a lot of creativity in the kitchen to come up with recipes. I went to culinary school so that I could marry my knowledge of healing with that of culinary practices to create health supportive meals that were satisfying.
No matter how healthy a diet is or how much we need to make a change, if something isn’t pleasurable, we won’t maintain it. I’m passionate about creating recipes that support whole body detoxification that taste amazing and are easy to prepare.
What is the overall mission of Eating Works?
I believe that a beautiful and healthy body is everyone’s birthright. I have created this platform to share life changing cleansing and nutritive theory and to further execute these theories through the practice of food knowledge and recipes. My recipes have a focus on gluten free, dairy free, vegan, vegetarian paleo and alkaline keto. You will find mostly vegan and vegetarian recipes that are just about all gluten free with some clean dishes that include protein. You will never find highly processed ingredients on my blog!
How did you first discover miso?
I first discovered miso when I read, “The Raw Food Detox Diet,” and mellow white miso was an ingredient in raw vegan Caesar dressing. I was in college and made this dressing in my dorm room. I couldn’t believe how good it was! I still remember eating that salad on the steps of my dorm building. The recipe was made from mostly celery but the miso gave it tons of flavor. After that I was hooked on all things miso.
When did you learn how versatile miso is?
I learned how versatile miso is when I was in culinary school. We used miso in grain recipes, protein dishes, soups, plant-based cheeses, dips and more. There really isn’t anything you can’t improve with some miso.
What are your favorite ways to use miso?
My favorite way to use miso is in soups and dressings. Like in this quick gluten free miso ramen recipe I shared with you here (see below)! I also love using miso to make vegan cheeses like pine nut ricotta.
We love that you evangelize for Miso Master Organic Miso. Can you share with us why it’s your miso of choice?
Miso Master is my favorite brand. The first reason I like it the best is the taste! You can just tell that you put a lot of love and time into the development of your miso. Miso Master Miso has tons of umami flavor without being overly salty. I also love that Miso Master makes a gluten free miso. Many of my readers are gluten free and I’m happy that they can create my recipes with confidence.
You have a great social media following. What part of your message do you think really resonates with your audience?
I think that people want tasty simple recipes that look beautiful. People know that when they come to my blog that they’re going to find something unexpected and just as healthy as it is delicious. I have geared my site to focus on gluten free recipes so I’ve been connecting with everyone following a gluten free diet. People with a gluten intolerance are usually fighting inflammation so other aspects of my blog also help them with things such as food combining and detox. I carry this messaging over to my social media channels, such as Instagram in order to connect with and help as many people as possible.
What’s the best way for our audience to connect with you?
The best way to connect with me is to leave a comment on the recipe page of my blog. I answer my comments regularly. They can also follow me on Instagram @eatingworks, where I post regularly, and am happy to respond to any direct messages.
Photo courtesy of Eating Works
Maren’s Recipe for Gluten-Free Ramen
Why You’ll Love This Gluten Free Ramen Recipe:
- Quick and Easy To Make
- Gluten Free
- Paleo Friendly
- Plant Based
- Great for Work and School Lunches
- Can be Low Carb and Keto Friendly
Ingredients for Gluten Free Ramen Noodle Recipe
- Toasted Sesame Oil
- Dried Shiitake Mushrooms
- Garlic Cloves
- Gluten-Free Tamari
- Mellow White Miso
- Nutritional Yeast
- Dried Cilantro
- Gluten-Free Ramen Noodles
Ingredient Substitutions for this Gluten Free Ramen Recipe:
- Toasted Sesame Oil: Regular sesame oil or olive oil will also work well for this soup.
- Nutritional Yeast: You can use bouillon cubes instead.
- Carrots: If you prefer not to eat carrots, try using daikon radish instead.
- Gluten Free Tamari: You can use gluten free soy sauce instead.
- Lemon Juice/Brown Rice Vinegar: You need to use an acid for this recipe, but you can use apple cider vinegar if you don’t have lemon juice or brown rice vinegar.
- Gluten Free Ramen Noodles: Other types of noodles that are gluten free including rice, kelp, soba, gluten free spaghetti, shirataki, vegetable or glass noodles.