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WHOLE GRAINS: Buckwheat Salad Can Reduce Heat. What?

There’s been a long-standing prejudice toward buckwheat in the macrobiotic teachings. This is unfortunate as buckwheat can be a very nice addition to one’s whole grain repertoire. The macrobiotic view of many over the last 15 years has maintained a stubborn stance that buckwheat will make a person “too yang.” And since so many have developed a fear of being too yang, buckwheat is avoided. There is also the view that buckwheat is an exclusively cold weather grain since it is a favorite in Russia. “Buckwheat makes you yang and hot!” the macrobiotic counselor admonishes. As a result, it seems to me that the macrobiotic view has been unnecessarily one-dimensional when it comes to buckwheat. In Traditional Chinese Medicine, on the other hand, buckwheat is used to remove excess heat from the body. In Japan cool buckwheat (soba) noodles are used during the hottest and most humid days of the year to reduce heat and excess dampness in the body. If you’ve ever cooked whole buckwheat, you saw how much faster it absorbs water compared to all other whole grains. It has a water-absorbing nature. This can be useful for anyone who tends to pool excess dampness internally. This excess dampness can make one feel quite miserable on hot and humid days, because the moisture in the body that normally evaporates through the skin can’t, due to the excess moisture in the humid air. Eating some buckwheat or soba noodles can help.  I don’t suggest that buckwheat is to be eaten three times daily for weeks on end. Just try it once. If it makes you feel hot, OK, then you won’t want to use it in hot weather. On the other hand, it might help you feel better in hot weather. You have to find out for yourself. Usually buckwheat dishes served in hot weather are served at room temperature, not hot. A favorite recipe of mine for a hot weather buckwheat dish is Buckwheat Salad. It is served at room temperature or, if you prefer, slightly chilled. Buckwheat Salad Yield: 5 to 5½ cups 3 cups cooked buckwheat groats (pre-cook in water and sauerkraut juice) pinch of sea salt 2 Tbsp finely chopped parsley 1 cup steamed, chopped kale or leftover leafy greens 1 cup chopped, drained sauerkraut ½ cup red cabbage, thinly sliced, blanched and sprinkled with ¼ tsp brown rice vinegar to brighten and preserve the color ¼ to ½ cup soy sauce 1 tsp ginger juice Sauté finely chopped parsley in a very small amount of water. Mix the...

CONDIMENTS: Dandelion Oily Miso

Dandelion Oily Miso Dandelion Oily Miso beneficial to the liver and gall bladder, builds red blood cells 4 cups dandelion greens chopped into 1/4 inch piece 1 Tablespoon sesame oil 1 Tablespoon barley miso 1.  Wash dandelion, drain and cut into small pieces.  Separate roots and greens if using the whole plant. 2.  Warm oil in a heavy skillet. 3.  Add dandelion roots first, then greens. Sauté the roots first until golden, then add the chopped greens, cooking until the color turns bright green. 4.  Add miso on top of dandelion green.  Stir with a spoon or chopstick, breaking up miso into smaller sections until it melts into the dandelion. 5.  Shut off flame and place in a small serving bowl. 6.   Serve a rounded teaspoon on top of rice cream porridge or other...

DESSERTS: Lemony Apple Pudding

Lemony Apple Pudding 3 cups organic applesauce 1 cup organic apple juice 3 Tablespoons kuzu 1/2 teaspoon grated lemon zest 1 teaspoon vanilla 1/8 teaspoon sea salt 1/4 cup currants 1/3 cup roasted and coarsely chopped almonds Bring applesauce and sea salt to a boil, covered.  Take care when removing the lid as the thick, hot applesauce will “sputter” out of the pot.  Use the lid as shield to protect your face when opening the pot. Dissolve kuzu in apple juice.  Stir into applesauce, cooking over low flame until kuzu turns clear. Turn off heat and stir in lemon zest and vanilla. Ladle into individual serving cups and garnish with currants and chopped roasted almonds.                    ...

CONDIMENTS: Gomasio (Gomashio)

1 cup plus 2 Tablespoons sesame seeds 1 Tablespoon sea salt 1. Place sesame seeds in a bowl and cover with water.  Pour off the seeds that float to the top into a fine mesh strainer. 2. Repeat, covering with water and pouring out the seeds suspended in the water, somewhat like panning for gold.  Continue adding water and pouring off seeds until just a few are left in the bowl.  Check these last seeds for stones or pieces of sand.  If there are more than two or three pieces of sand or stones, repeat this washing process again. 3. Drain the seeds in the strainer. 4. Heat a skillet and roast the salt, stirring, until the salt is dry and loose.  The color may darken slightly. 5. Place the roasted salt in the suribachi and grind.  Periodically, brush the salt out of the grooves of the suribachi with stiff bristled pastry brush.  Continue grinding until the salt feels powdery and not “grainy”. 6. Dry the sesame seeds before roasting.  Place in a heavy skillet or Dutch oven over a medium flame.  Stir continuously with a wooden spoon, drying until the seeds no longer stick to the wooden spoon. 7. Heat a stainless steel frying pan over a medium flame. 8.   Cover the bottom of the pan with a thin layer of sesame seeds.  If the seeds start popping out of the pan and all over the stove top, reduce the heat. 9. Place a lid on the pan.  Shake the seeds in the pan in a back and forward motion similar to popping corn.  The seeds are done when you can crush a few seeds easily between the thumb and fourth finger. 10.  Pour the finished seeds into the suribachi with the ground sea salt.  Continue roasting the seeds as described above until all the seeds are roasted. 11.  Grind the seeds in the suribachi with the sea salt until about 2/3 of the sesame seeds are crushed. 12.  Serve a sprinkling on grains as a condiment.  Gomashio may be stored in an air-tight jar for about two weeks for maximum flavor and...

CONDIMENTS: Watermelon Rind Condiment

Here’s a novel way to make use of those otherwise discarded watermelon rinds. One of the principles of macrobiotics is “no waste.” This recipe let’s us put it into action. 2 cups diced watermelon rind (white part with the outside skin trimmed off) 1 tablespoon sesame oil 1 tablespoon barley miso (or to taste) 1.  Cut away the outer green skin of the watermelon.  Dice the white part into 1/2″ cubes. 2.  Warm the oil in a cast iron skillet. 3.  Add the watermelon rind.  Saute 2-3 minutes over medium high flame. 4.  Add miso.  Mix in until the miso melts. 5.  Cover pot with a lid and cook until the watermelon rinds are semi soft. 6.  Serve as a condiment for grain, bread, or...

CONDIMENTS: Pumpkin Seed Sprinkle

Pumpkin Seed Sprinkle 1/2 pumpkin seeds 1/2 cup tightly packed dulse (yields about 1/4 cup powdered dulse) 1.  Unfold dulse and check for sea shells and stones. 2.  Spread dulse on a cookie sheet and bake at 350˚ for 10 to 15 minutes, or until dulse can be crushed easily. 3.  Place pumpkin seeds on another cookie sheet and bake at the same time for 10 to 15 minutes. 4.  Stir once after 5 minutes so the seeds bake evenly.  The seeds are roasted when they puff out and are slightly golden. 5.  Place dulse in a suribachi and grind to a fine powder. 6.  Add roasted pumpkin seeds to the powdered dulse and grind with the pestle until about 2/3 of the seeds are crushed. 7.  Serve over grains, porridge or creme...

VEGETABLES: A Simple & Delicious Pressed Salad

Chinese Cabbage (napa cabbage), shredded or sliced thin Red Radishes, cut into thin rounds Sea salt 1. Wash and slice vegetables into very thin slices. 2. In a large bowl, mix vegetables and add about 1/2 teaspoon of sea salt per cup of chopped vegetables. 3. Mix gently by hand. 4. Transfer to a salad press and apply pressure to the press. If a press is not available, leave in a bowl and place a small plate that fits inside the bowl, adding a weight on top of the plate. 5. Let the vegetables sit for 30‑60minutes or more (depending on the vegetables, harder vegetables take longer, leafy vegetables take less time) or until water is expelled from the vegetables. 6. If the vegetables taste too salty, quickly rinse under water. 7. Serve plain, with lemon juice, rice vinegar, or umeboshi vinegar. • Nice pressed salads include: mustard greens or radish greens, chopped finely and pressed for 30 minutes; cabbage leaves, finely chopped, layered with sea salt, and pressed for 30 min­utes; carrots, grated, shredded, or cut into matchsticks, pressed for 30 minutes. •   Ingredients may be pressed longer, up to a couple of days, to make light pickles. • Brown rice vinegar, umeboshi vinegar, or shoyu may be used for variety in the press­ing instead of...

VEGETABLES: Watercress with Sesame & Shiso

2 bunches of watercress 1 Tablespoon minced pickled shiso (the dark leaves in the umeboshi jar) 2 Tablespoons chopped roasted sesame seeds 1 sheet of nori, torn in 1/2 inch pieces Pot of boiling water 1.     Bring about 2 to 3 inches of water to boil in a cooking pot. 2.     Wash, clean and drain watercress. 3.     Place 1 bunch of watercress in the pot of rapidly boiling water. 4.     Cook about 5 to 7 minutes until watercress is tender but still bright green. 5.     Remove from water, drain and allow to cool.  Cook the second bunch of watercress. 6.     Squeeze out some of the extra water from the cooked watercress. 7.     Cut in 1/2 inch pieces and toss with the chopped shiso and half of the sesame seeds. 8.  Arrange in a mound on a serving dish.  Garnish with the remaining chopped, toasted sesame seeds and the pieces of nori.  Eat...

VEGETABLES: Turnips with Miso & Snowpeas

3 – 5 small firm turnips cut from top to bottom into 1″ thick wedges Handful of snow peas 2-3 teaspoons barley miso Water 1.  Place turnips in a saucepan, adding about 1/2″ water to the bottom of the pot. 2.  Cover with a lid. 3.  Bring to a high boil, and then reduce flame to a medium low. 4.  Cook for 5 to 10 minutes or until just tender. 4.  Snap off stem end of each snow pea and remove “strings”. 5.  Dilute miso in a little water and spoon over the top of the turnips. 6.  Place snow peas on top of turnips. 7.  Shut off the flame and cover with the lid, allowing the heat from the turnips to cook the snow peas just until they turn bright green, but are still a little crunchy.  Remove the lid. 8.Serve...

SEA VEGETABLES: Wakame-Cucumber Pressed Salad

1 medium cucumber cut into thin quarter moons (If waxed, peel the cucumber first) 1 inch of dried wakame, soaked until soft (about 5 minutes) 1/4 tsp. sea salt 1/2 tsp. umeboshi vinegar (ume su) Mix all ingredients and place in a salad press or in a small crock with a plate and a weight on top. The weight can be a filled jar. Allow the ingredients to press for 30-60 minutes. Remove weight. Mix up ingredients....

SEA VEGETABLES: Arame and Onions with Lemon-Ginger Zip

2 cups dry arame 2 medium or 1 large yellow onion, sliced into half moons 1 teaspoon light sesame oil pinch sea salt 2-3 tablespoons shoyu (natural soy sauce) Rinse the arame, drain and allow to sit until soft. Do not let the arame soak in water. Cut yellow onions into thin half moons. Heat sesame oil in a large skillet. Sauté onions for 5-10 minutes or until transparent. Layer the softened arame on top of the onions. Add enough water to cover the onions and arame. Bring to a boil, reduce flame, and simmer for 30-40 minutes. Add shoyu (natural soy sauce). Cover and continue cooking for another 10 minutes.  A few minutes before the cooking is finished add 2 teaspoons of ginger juice from freshly grated ginger, and 1/2 teaspoon of lemon zest (grated lemon peel). Cover pot and continue to cook for a few more minutes or until all liquid has cooked away. Mix arame and onions together....

WHOLE GRAINS: Barley-Vegetable Salad with Ginger Sauce

Colorful Barley-Vegetable Salad with Ginger Dressing 3 cups leftover cooked barley ½ cup carrots, diced ¼ cup celery, diced ¼ cup red onion, diced ¼ cup red radish, halved and thinly sliced ¼ cup sweet corn, removed from the cob ¼ cup green peas or green beans 5 shiitake mushrooms, soaked and diced ½ cup cooked chickpeas ¼ cup seitan, diced Water 1. Place the cooked barley, chickpeas, red onion, red radish, celery, seitan and chick­peas in a mixing bowl. 2. Place a small amount of water in a saucepan and bring to a boil. 3. Boil the sweet corn for 1½ minutes, the carrot for 1½ minutes, and the green peas or green beans for 2 to 3 minutes. 4. Place in the mixing bowl. 5. Place ½ inch water in a saucepan and season with tamari soy sauce for a slightly salty flavor. 6. Place the shiitake mushrooms in the saucepan, cover, and bring to a boil. 7. Reduce the flame to medium‑low and simmer for about 10 min­utes until tender. 8. Remove and drain. 9. Add the shiitake to the other ingredients in the mixing bowl. 10. Set the cooking water aside and use for soup stock.   Tamari‑Ginger Sauce 1 Tbsp. tamari soy sauce ¼ to ⅓ tsp. ginger juice ½ to 2/3 cup water 1. To prepare the dressing, place the tamari soy sauce and water in a sauce­pan and heat. 2. Turn off the flame, and add the ginger juice, and mix. 3. Mix the barley and vegetables in the mixing bowl. 4. Pour the tamari‑ginger dressing over the barley salad just before serving. Place in a serving...

DESSERTS: Lemony Applesauce Pudding

3 cups organic applesauce 1 cup organic apple juice 3 Tablespoons kuzu 1/2 teaspoon grated lemon zest 1 teaspoon vanilla 1/8 teaspoon sea salt 1/4 cup currants 1/3 cup roasted and coarsely chopped almonds Bring applesauce and sea salt to a boil, covered.  Take care when removing the lid as the thick, hot applesauce will “sputter” out of the pot.  Use the lid as shield to protect your face when opening the pot. Dissolve kuzu in apple juice.  Stir into applesauce, cooking over low flame until kuzu turns clear. Turn off heat and stir in lemon zest and vanilla. Ladle into individual serving cups and garnish with currants and chopped roasted...

WHOLE GRAINS: Millet and Chickpeas Salad

(using leftover millet and chickpeas) 3 cups cooked millet 1 cup cooked chickpeas ½ cup red onion, diced ½ cup green peas, shelled ¼ cup carrot, diced 1 Tbsp burdock, diced ½ cup sweet corn, removed from cob (or ½ cup frozen organic corn) 1 Tbsp chives, scallion, or parsley, chopped 3 umeboshi plums, pits removed 3 Tbsp organic roasted tahini 1 Tbsp onion, finely grated ¾ cup water 1. Place the millet, chickpeas, and red onion in a mixing bowl. 2. Blanch the green peas for 2 minutes in boiling water. 3. Remove, drain, and place in the mix­ing bowl. 4. Blanch the carrot for I minute, the burdock for 2 minutes, and the sweet corn for             1 ½ minutes. 5. Place in the mixing bowl. Dressing: 1.Grind the umeboshi plums in a suribachi until it becomes a smooth paste. 2. Add the tahini and grind again until evenly mixed with the umeboshi. 3. Add the onion and grind. 4. Slowly add the water, pureeing constantly until the dressing is smooth and creamy. 5. Pour the dressing over the millet salad ingredients and mix thoroughly. 6. Place in a serving bowl. 7. Garnish with chopped...

DESSERTS: Cherry Kanten (“Macro Jell-O”)

1 quart Knudson’s Cherry Cider or 1 quart unfiltered apple juice 4 heaping Tablespoons agar flakes 3 cups bing cherries 1/4 teaspoon sea salt 1 heaping Tablespoon kuzu 1/2 cup water Pour juice into a cooking pot and add the agar flakes.  Stir and allow to rest for 10-15 minutes. Slowly bring the ingredients to a simmer. Add sea salt. Continue simmering with a lid on the pot, slightly ajar so the juice doesn’t boil over. Cook an additional 20-30 minutes or until the agar flakes are completely dissolved. To prepare cherries, wash and pull off stems.  Pit the cherries by holding a cherry in one hand and pushing the pit out with the blunt end of a chopstick. In a small bowl, dissolve the kuzu in the water. Slowly add the kuzu to the simmering juice, stirring continuously until the kuzu cooks and turns clear. Pour the kanten in a 9 X 13 pan. 10.  Add the pitted cherries and allow to cool until the agar sets...

DESSERTS: Amasake (Amazake) Pudding

Amasake (Amazake) is a naturally sweet rice beverage sold in many natural foods stores. Be sure to check the label so that you get the kind with no added sugar. 4 cups amasake 6 tablespoons kuzu Water for diluting kuzu A few toasted sesame seeds or roasted chopped almonds for garnish 1.  Place amasake in a pot. Stir and slowly bring to a boil. 2.  Place the kuzu in a small bowl and cover with water.  Stir with your fingers until you can feel the kuzu lumps are dissolved. 3. Pour a trickle of diluted kuzu into hot amasake, stirring continuously with a whisk to avoid lumps. 4. Continue stirring until the kuzu is cooked.  The starch turns from a milky white to a more clear consistency. 5.  Spoon into a dessert cup and...

TOFU, TEMPEH & OTHER PROTEIN: Tempeh with Vegetables & Sauerkraut

This recipe is especially nice during colder weather. It is warming and energizing. If you prefer, it can be made in a regular pot. Add an additional 15 minutes to the cooking time. 1 inch of water in the bottom of the pressure cooker 1 block of tempeh Sesame oil for frying tempeh. 1 medium onion, trimmed, peeled and cut into eighths 1 medium turnip, cut into eighths 1 large carrot, cut into wedges ¼ head of green cabbage, cut into 2 inch pieces 1 cup sauerkraut 1 level teaspoon sea salt Soy sauce to taste Put 1 inch of water in the bottom of your pressure cooker. Add enough oil to a skillet to coat the bottom after the skillet warms up a little. Fry the tempeh over medium heat until the bottom is golden.  Take car not to scorch.  It cooks fairly quickly.  Flip the tempeh and cook on the other side until golden.  You may have to add a little more sesame oil.  Drain on paper.  Cut the block into quarters and then cut each quarter diagonally into 2 triangles. Place the tempeh in the pressure cooker with water and then layer the vegetables in the above order, ending with the sauerkraut on top. Sprinkle the salt on top. Place the lid on the pressure cooker and bring up to pressure. Reduce the heat to a medium low. Cook for 5 minutes. Place the pressure cooker in the sink and run cold water over the top to bring the pressure down quickly. Open the pressure cooker.  If additional seasoning is desired add soy sauce....

TOFU, TEMPEH & OTHER PROTEIN: Savory Seasoned Dried Tofu

Dried tofu is the most concentrated source of protein of all soy foods. This type of tofu can be used in a number of dishes.  It is especially delicious as an ingredient in rolled sushi or added to pasta salad. Dried tofu is not commonly available in natural foods stores, and when it is, it is often old and rancid. It should not be a yellow color. Instead it should be a light beige if it is fresh. In our opinion, the very best quality is sold by Gold Mine Natural Foods at www.goldminenaturalfoods.com or 1-800-475-3663. Ingredients: 8 pieces of dried tofu 1 ½ level teaspoons sea salt 2 rounded Tablespoons granulated onion powder ¼ cup brown rice syrup 1 Tablespoon soy sauce Water Soak the dried tofu a minimum of 30 minutes.  If possible the texture s better soaked longer or even overnight. Stack two or three pieces of soaked tofu and squeeze between the palms of your hands to remove excess water. Cut each piece in half thickness wise, then stack and cut into ¼ inch strips across the narrow width of the tofu. Place all the ingredients in the pressure cooker (may also be cooked in a regular pot) with enough water to cover the tofu. Bring to a simmer. Place the lid on the pressure cooker and bring to full pressure. Reduce the heat to a medium low and cook for 30 minutes. Bring down the pressure n the cooker.  Remove the lid and cook away the liquid. When the liquid gets low, place a flame tamer under the pot and use a low flame, taking care not to scorch at the end of cooking. Shut off heat when there is just a thin layer of liquid left in the bottom of the...

TOFU, TEMPEH & OTHER PROTEIN: Summer-Style Tofu

1 one pound block of tofu 2 or 3 scallions sliced into thin rounds 1 Tablespoon bonita fish flakes (optional) 2 teaspoons finely grated ginger Soy sauce to taste 3 inches of boiling water 1.  Bring water to a rolling boil. 2.  Cut block of tofu in half and place in boiling water. Return water to a full boil and shut off flame. 3.  Shut off flame and let tofu rest in hot water for 5 more minutes. 3.  Remove tofu blocks from water.  Drain. 4.  Cut each half into halves again. And cut each section into two triangles. 5.  Arrange 2 triangles in small bowl.. 6.  Garnish with soy sauce, scallions, 1/4 teaspoon ginger pulp and a sprinkling of bonita flakes. 7.   Serve...

BEANS: Lentils with Vegetables

2 cups green lentils 1 strip of kombu, 2-3 inches long, soaked and diced 1 cup spring or well water for soaking kombu 1 quart spring or well water 2 cups diced onion (about 2 medium onions) 1 ear of sweet corn (or 1 cup of frozen organic corn) 1 tablespoon chopped parsley 1 teaspoon sea salt 1. Place the lentils in the bowl and wash them. Set them aside to drain. 2. Wipe both sides of the kombu with a clean, damp sponge. Place it in a bowl with I cup of water and let it soak for 3-5 minutes. Remove, place it on the cutting board, and dice. Save the soaking water. 3. Peel and wash the onions and then dice them into large pieces. 4. Remove the husk from the ear of corn and wash the corn under a stream of cold water. Place it on the cutting board and remove the kernels with the vegetable knife. Set them aside. 5. Wash the parsley under a stream of cold water, chop it very fine, and set it aside. 6. Place the kombu, onions, lentils, and water, including the kombu soaking water, in a pot. Bring to a boil, place the lid on the pot, and reduce the flame to medium‑low. 7. Cover and simmer on a medium‑low flame for 45 minutes. Then add the corn kernels and sea salt. Cover and simmer for another 10‑15minutes. 8. Remove the lid, add the chopped parsley, and cook, uncovered, for another 3‑5 minutes. Remove from the pot and place in a serving...

BEANS: Chickpeas with Carrots and Onions

1 cup chickpeas 1‑inch piece kombu ½ cup carrots ½ cup onions 3 cups water Pinch of sea salt Soak chickpeas for 6‑8 hours or overnight with a little kombu. Dice carrots and onions. Layer kombu on the bottom of the pressure cooker and place chickpeas on top. Add the water, including the soaking water, if desired. Bring mixture to a boil without a lid, reduce the flame, and cook for 30 minutes. Discard any foam that rises to the surface. Cover the pressure cooker and bring to pressure on a low flame. Cook with low pressure for about 40 minutes. Allow pres­sure to come down completely and remove the cover. Remove the beans and layer the carrots and onions on the bottom of the pot. Place the beans on top of the vegetables. Bring to a boil, cover with a heavy regular lid (it is better not to pressure‑cook the vegetables), reduce heat, and cook on a medium flame for about I hour until the beans are 80 percent done. Add a pinch of sea salt and continue cooking until the beans are well done, but not mushy and most of the liquid has evaporated. Transfer to a serving...

SOUPS: Daikon-Wakame Miso Soup

2 cups daikon, cut into 1/2 inch cubes or 1/4 round depending upon the size of the daikon 1 onion, cut into thin crescents 4 inch piece of wakame, soaked and finely cut 4 cups water 1 heaping Tablespoon barley miso, or to taste 1 green onion, cut into thin diagonal slices for garnish Place onion and then daikon in layers in a soup pot. Add enough of the four cups of water to cover the vegetables. Bring to a simmer. Cover pot and cook vegetables until tender. Remove lid and add the remaining four cups water. Return to a simmer. Dip out a little soup stock into a bowl and mix in the barley miso until the miso is dissolved. Add the wakame pieces and the soaking water.  Cook over low heat for 3 to 5 minutes. Add the dissolved miso paste and shut off heat. Allow to rest for 5 minutes. Serve garnished with a few pieces of green onion...

SOUPS: Barley Soup

Ingredients: 1/4 cup chopped shiitake mushrooms (soak mushrooms first 1/2 cup barley 1 four-inch piece kombu 1 medium-size yellow onion, chopped 1/4 cup matchstick-cut carrots 1/2 cup thin diagonally-sliced celery 1 teaspoon sesame oil Barley miso Chopped garnish (scallion, parsley, or watercress) Preparation: Soak the barley overnight in 2 cups of water. Pour the barley along with the soaking water into a soup pot. Add two cups of fresh water plus the kombu. Bring almost to a boil, reduce flame and cook for 45 minutes. Meanwhile, sauté the onion in 1 teaspoon sesame oil for 3 minutes. Add the chopped shiitake and sauté for another 3 minutes, then add the celery and continue to sauté for 2 more minutes. Finally, add the carrots and sauté 2 minutes. Combine the sautéed vegetables with soup and simmer for another 15 minutes. Season with miso to taste. Serve with a chopped garnish such as scallions, parsley, or...

SOUPS: Sweet Summer Corn Soup

Ingredients • 3 ears fresh corn • 2 medium-size yellow onions minced • 4 cups spring water or filtered water • 1 TBSP. kuzu • 1 tsp. sea salt • 2-3 stems of parsley for garnish Preparation 1. Trim corn from cob. Scrape cob with the back of knife to remove pulp. 2. Set corn aside. 3. Place onion and corn cobs in a soup pot. 4. Add enough of the water to cover. 5. Add salt and bring to a boil. 6. Reduce heat and simmer covered until onions are completely soft. 7. Add corn and remaining water. 8. Return to a boil and cook an additional 10 minutes. 9. Dilute kuzu in a little water and add to soup pot. Cook until kuzu turns clear. 10. Serve garnished with a little finely chopped parsley. © Macrobiotics America P.O. Box 1874 Orovile, CA 95965 Phone: 530.532.1918 Fax: 530.871.2100 Email: info@macroamerica.com...

WHOLE GRAINS: Sweet ‘n Easy Brown Rice

Sweet ‘n Easy Brown Rice Ingredients • 1 medium yellow onion, diced • 1 medium carrot, cut into matchsticks • 2 teaspoons sesame oil (toasted or regular) • 3-4 cups cooked short-grain brown rice • 2 teaspoons ginger juice from freshly grated ginger • 1 scallion, cut into thin strips • Shoyu (natural soy sauce) to taste Preparation 1. Heat the oil in a skillet. 2. .Saute onions for 2-3 minutes. 3. Add carrot matchsticks and saute 2-3 minutes. Reduce flame. 4. Place the cooked rice on top of the onions and carrots. DO NOT MIX. 5. Add just enough water to create steam. Cover and allow to steam for about 10 minutes on a low flame. 6. Mix together. Season with a little shoyu, add the ginger juice, and continue steaming for another 3-4 minutes. Remove from heat. 7. Serve on an attractive plate with the scallion garnish.<br /> © Macrobiotics America P.O. Box 1874 Orovile, CA 95965 Phone: 530.532.1918 Fax: 530.871.2100 Email: info@macroamerica.com...

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