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
As we head into autumn in the Pacific Northwest, the Earth’s energy starts to move down and inward. The days are shorter and the air is cooler. It’s a perfect time for pressure cooking our brown rice. Energetically, boiled brown … 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
Here are several steps to take when cooking dried beans, or legumes, at home. Most of these steps help to increase the digestibility of beans and the kombu also adds beneficial minerals. 1. Rinse and soak any bean larger than … Continued
My first experience with sea vegetables was in a macrobiotic cooking class in Austin, TX. I think my instructor, Dawn Ludwig, taught us at least eight recipes that day using a variety of different sea vegetables. Although this has changed … Continued
The recent warm weather in Seattle has motivated me to make amasake. I first started making it while living in Austin, TX. Living there, I didn’t have to think about how to keep the culture warm because I didn’t have … Continued
Kanten is a much healthier alternative to jello. It utilizes agar, a sea vegetable that adds minerals and can produce a cooling effect in the body. It is really nice during warm weather and I love it with fresh berries. You can also use … Continued
Lemon Pudding is delicious served with the berries that will be coming into season this summer or with strawberry rhubarb sauce. This version is vegan, mildly sweet and thickened with agar and kuzu root starch. You can find the ingredients … 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