Vegan Basil and Almond Pesto Recipe
This time of year, I love to buy a big bag of basil from a local farm and find ways to use it up quickly while it’s still good. Pesto is a standard for me. I use a variety of … Continued
Gomasio Condiment Recipe
I like to make my gomasio with a 1 part sea salt and 20 part sesame seed ratio. Some counselors recommend a slightly higher salt ratio, like 1:15 or even 1:14, but I prefer to use a little less salt. … Continued
Furikake Condiment
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
Super Simple Tofu Ricotta
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
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