Beet and Lentil Salad
I was raised on beets. My parents had a large garden in our back yard and my mother grew all sorts of vegetables, like kohlrabi, turnips and beets, that none of the other kids I knew were eating. I don’t … Continued
Black Soybeans with Dried Shiitake Mushrooms
Black soybeans have a lovely color and firm texture that shines in bean salads and are a wonderful addition to pressure cooked brown rice and beans, especially if you add a little sweet brown rice and chestnuts. Most of the … Continued
Sauteed Daikon Greens with Onion, Garlic and Lemon
If you are a lover of greens, you are in for a treat. Daikon greens are one of my favorites. They are tender, kind of like turnip greens, and have a mild flavor. Daikon greens can be a little hard … Continued
Amasake Pudding
I have to admit, that I wasn’t a huge fan of puddings before I started macrobiotics. I loved cookies, brownies and cinnamon rolls. I still do. However, over the past few years I have learned that baked flour is hard … Continued
Vegetables with Arame and Lemony Kuzu Sauce
Kuzu has an amazing ability to create a magical, silky and healing sauce. I love the way the flavors cling to the vegetables and how this sauce adds an easy elegance. The small amount of arame adds some flavor and … Continued
Miso Scallion Condiment
Certain vegetables find their way into my fridge in abundant amounts. I arrive home and find three bunches of green onions waiting for the new addition to their cozy corner of the cooler. I love any excuse to make this … Continued
Brown Rice with Aduki Beans and Caramelized Onions
Aduki beans are perfect for cool, winter weather and I have found this to be especially true in my damp maritime climate. According to five transformations theory, the kidneys are most active during the winter months in the Northern Hemisphere. … Continued
Seed and Nut Crunch with Nori
I have tasted many versions of this sweet and salty crunch in the past year, including one prepared by Chef Zephyr Dunnicliffe during my seaweed adventure. Zephyr used brown rice syrup and dried kelp harvested off the coast of the … Continued
Blanched Vegetable Salad
This post is more about a technique than the actual salad, although you will find a recipe below. Lightly blanched vegetables make a salad that is delightful in its simplicity and highlights some of the lovely colors out there in … Continued
Breakfast Porridge-4 ways
Macrobiotic households frequently start the day with a bowl of soft cooked grains and a cooked vegetable on the side. After going the whole night without eating, our bodies do well with moist, softer cooked foods, easing the transition into … Continued