While attending macrobiotic culinary school, I was taught to not blanch onions. Supposedly this was because they lose too much flavor and so they aren’t appropriate for that style of cooking. I was also taught to blanch each vegetable separately. … Continued
Second only to berries and cherries, green beans are one of my favorite summer foods. As a child, I could often be found sitting under the pole beans munching away. My mom canned beans for years, but I wouldn’t touch … Continued
My friend Jen cooks with me regularly and each time we get together we look for recipes we have never made. We both have recommendations from our macrobiotic counselors to eat more oil and fried food. This may seem a little … Continued
Macrobiotic Teacher and Counselor, Warren Kramer, has been in Portland and Seattle a total of three times since last November. I highly recommend attending one of his upcoming events around the country. I have been practicing macrobiotics for over nine … Continued
I am staying near Portland, OR with my friends Steve and Patty this weekend. It feels wonderful to be supporting each other in building the Portland and Seattle macrobiotic communities. I hosted Warren Kramer in Seattle in April and they are … Continued
A little over one year ago I wrote about Sugar Cravings. That post still has a lot of great suggestions, but I have learned a lot in the past year and want to share some more thoughts. I am noticing … Continued
Turnip and kale soup is a wonderful blend of winter and spring energies perfect for this time of year. The turnips are a tasty winter root vegetable and the leeks and kale add the fresh upward energy of spring. This … Continued
Have you ever made tempura at home? I wasn’t raised with a lot of deep frying. The only thing I remember my mom deep frying was cod and that only happened a few times a year. So, I have been … Continued
I used to be a professional baker and my family counted on my sweet contributions to the holidays. It wasn’t fun to try to change this, but my health and well-being over the holidays is more important than their temporary … Continued
Baked grain dishes can be a very satisfying way to add deep warmth and variety to meals. They are especially nourishing in a cold, damp climate like the Pacific Northwest. This technique, learned from Sharon Gray at Belly & Soul, … Continued