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
We have an abundance of local seaweed growing off the Pacific Northwest Coast. However, it’s not just a matter of heading out on a sunny day, at low tide and gathering. There is a lot to know about sustainable harvesting … 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
I recently discovered a seaweed harvesting class that looks like a whole lot of fun. Seaweed 101: Seaweed Harvesting Adventures in the Puget Sound. I have been wanting to learn how to harvest for quite some time, only partly because … 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