Kinpira is a great dish for strengthening and warming our bodies, especially during the colder times of the year. The cooking technique consists of initially sautéing the vegetables, then adding water and a cover to steam them. Cut the vegetables … Continued
A recent post over at emmycooks reminded me about onion butter, which I haven’t made for a long time. I have been more recently enamored with sweet vegetable jam and a roasted vegetable and miso spread (recipe coming soon). I … Continued
Arame is one of my favorite sea vegetables and this is a dish that I make at least every other week. Sometimes with the daikon, sometimes without. Sometimes with corn added near the end. You can also substitute a variety … Continued
One favorite way to welcome Autumn is to get a kabocha squash from my farmer’s market and make this traditional macrobiotic dish. Aduki beans are a great bean to promote kidney health. Winter squash adds an element of good quality … Continued
Once a week, I cook for a couple in Bellingham, WA. For the past few weeks I happened to be there on a Saturday and attended the Bellingham Farmer’s Market. Last week, I found some baby turnips with the most … Continued
Pressed salad is excellent for adding freshness to our meals, reducing sweet cravings and satisfying the need for a crunchy texture. Spring is also the time when the liver is the most active and fresh, green vegetables are great for the … Continued
This recipe can be made with either hijiki or arame. Most of the time I stick with arame. It is slightly more yin than hijiki and has a little softer quality and milder taste. However, every once in a while … Continued
Nishime is one of my favorite ways to prepare vegetables and here is a version for settling into the cooler weather of Fall. It showcases many of the heartier root vegetables and winter squash that are just showing up at farmer’s markets … Continued
I like to pan toast and grind nuts and seeds to use as sprinkles. I only grind the nuts and seeds completely if I am feeding a young child, otherwise, it can be nice to leave a little texture. Skip … Continued