Denny and Susan Waxman will be in town providing lectures, cooking classes and macrobiotic consultations June 7-9, 2013 near Seattle, WA. We are so excited to have them here in our area. This is a rare treat. Denny has been practicing and teaching about macrobiotics for over 40 years. Susan has been a macrobiotic teacher and counselor for more than 16 years.
If you are interested in macrobiotics, a plant-based diet or an energetic approach to diet and lifestyle, then this workshop is for you!
Welcome! I hope you enjoyed your first soup course at Lorna’s Tearoom Delights. It’s kind of fun to be in the middle of the potluck this time around. Last November I was near the end with my Hazelnut Stuffed Pears.
Before we go any further, I want to extend a HUGE thank you to Vegan Bloggers Unite for hosting this event. Head over there if you are looking for the beginning of this virtual online potluck. This potluck even has sponsors. How cool is that? Also, lets send some LOVE to Annie, Somer and Jason for their hard work making this Virtual Vegan Potluck a success! Yay! You guys are the BEST.
At the beginning of a meal, soup is an excellent way to prepare our bodies for digestion. Because of this, I try to eat a variety of different soups every day, year round. Warm weather soups do well served warm or at room temperature. Use less salt and heavy flavors. Use more broth and cut vegetables small so the soup doesn’t need to cook for very long. This is in contrast to the strengthening stews we crave during cooler weather, with their chunky vegetables and hearty legumes.
Yay! Day 10. How did it go? I have heard from some of you. I know a few of you were able to sneak vegetables in most days except that one day where the morning just didn’t go as planned. I hear you. However it was for you, I hope I was able to inspire many of you to continue to think about ways you can sneak those vegetables in, even in the morning.
I own a cookbook called The Good Morning Macrobiotic Breakfast Book. I think I have only used it once. I keep it around because I think it’s sweet, it’s out of print and one of the authors is a macrobiotic cook and teacher who is no longer with us, Aveline Kushi. A few days ago I opened it to see if there was an interesting way to cook vegetables that I hadn’t tried. I found cabbage wrapped mochi.
I love food that’s wrapped. I’m not sure why. Maybe it’s the joy of tucking a surprise inside or my tendency to like things that are neatly packaged. Rice balls wrapped in nori, fresh salad rolls and tofu cabbage pockets. They are all so much fun! I am really glad I found this recipe and know a few children who will love it, too. Read the rest of this entry »
My friend Melissa didn’t intend to do this challenge, but found herself buying a fridge full of vegetables last Sunday evening and has juiced her vegetables almost every morning since. Go Melissa! She says she has a lot more energy and feels like she is really taking care of herself. Here’s one combination she recommends: kale, cucumber, ginger, celery, lemon and apple.
One thing I don’t usually like about juices and smoothies is the large amount of fruit, particularly tropical fruit, that can find their way into them. So, they end up being loaded with fruit sugar. The juices I usually rely on are high in vegetables and if they have any fruit it’s usually only a little green apple. The sour taste aids the liver. I also like to warm it slightly. Have you tried this? It gets sweeter and is really relaxing. Try it this way in the afternoon. It can really help with sugar cravings. Read the rest of this entry »
I would love to see you continue to add vegetables in the morning long past when this challenge is over. Hopefully by today you have discovered a few more strategies and recipes that really work for you.
In the spirit of adding a variety of vegetable dishes to the breakfast repertoire, I want to share with you a few more recipes, some created by other blog writers and some pulled from my recipe index. I make these recipes frequently and can attest to their ease of preparation and tastiness. Read the rest of this entry »
Vegetables with Breakfast for 10 days in a row. We’re halfway. How are you doing? Are you on the way to creating some new habits?
I thought I would be using this challenge to eat greens every morning with breakfast. However, I met with macrobiotic counselor Warren Kramer Tuesday for individual health counseling and the plan changed. Now it’s a soup-like carrot and daikon home remedy every morning for 7-10 days and a few days per week for four weeks after that. If any of you know daikon radish, it can smell pretty bad. So, I am also cooking it outside on my propane stove! I think it tastes great, though, and it does count for my cup of vegetables with breakfast.
Sometimes you need something a little more substantial to kick-start your morning. This dish has some time involvement, but if you prep some of the ingredients the night before you can have it on the table in a little over 20 minutes. It’s worth it. The paprika, sage and rosemary meld with the earthy flavors of the sweet potato and tempeh to create a very satisfying mash.
tempeh sweet potato hash, millet with carrot, kale
I feel like letting you know, I’m that person that wakes up and immediately shoots out of bed. I am that excited to start my day. I am well aware that not everyone is like this. On top of that, a bowl of cereal just doesn’t work for me anymore and I don’t have the desire to cook up something grand. So, I need an easy breakfast that really gives me solid, even energy all morning. Most days a soft cooked whole grain and a heaping pile of vegetables are exactly what I need. But, I also need variety, and for some reason I love making things into cute little bundles.
Some posts during the Veg with Breakfast Challenge will be new recipes to inspire you to try new things for breakfast. But I also want to share what works for me and this sometimes means re-visiting recipes posted previously. One of these is Pressed Salad.
