I will come right out and admit that I do not have my own copy of The One Peaceful World Cookbook by Alex Jack and Sachi Kato. (UPDATE: I have a copy, now!) I have leafed through friend’s copies numerous … Continued
One cool thing that I have learned through macrobiotics is the use of a variety of condiments at the table. These aren’t the kind of condiments, like mayo, ketchup and mustard, that many of us grew up with in the … Continued
We are heading into a season of shared meals, celebration and getting cozy. Here are some of my tried and true dishes that are great additions to cooler weather and feeling nourished among friends and loved ones. I have included … Continued
I first made this bean soup for a friend about a year ago. We were looking for dishes to support bone health and this stew, with delicious black soy beans, sea vegetables and winter squash, is lovely and super nourishing. … Continued
A few days ago I was craving daikon and looking for inspiration. I looked through a few of my cookbooks and noticed a recipe in Alicia Silverstone’s book The Kind Diet that looked perfect. I have made a few changes to reduce the … Continued
A slightly less tangy variation of my lemon pudding, this is a wonderful dessert to add to your mild, sweet dessert rotation. Fruit puddings are a wonderful, relaxing way to satisfy your cravings for sweet while still prioritizing your health. We … Continued
I recently shared one of my favorite dishes, Pressed Salad with Tofu Ricotta, at a potluck for our Seattle Macrobiotic Meetup. Pressed salad is delicious and health promoting in numerous ways. I have talked about it several times in earlier posts. … Continued
Kinpira soup is very strengthening. It is often recommended when someone needs deep nourishment and to build and strengthen their blood. It delivers an incredible plant-based boost in energy. The burdock, carrot and lotus root can be cut into either matchstick … Continued
I love making amasake. I think it is super easy and so much more delicious than any store bought ones I have tried. When I make amasake myself, I decide the quality of flavor I want depending on how much rice koji … Continued
I grew up on beets and kohlrabi from my parent’s garden. It was so much fun having a deep red color juicing up the plate at dinnertime. I don’t eat kohlrabi as often as I did as a child, but I … Continued