WHOLE GRAINS: Barley-Vegetable Salad with Ginger Sauce

 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 ? 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 dish.


WHOLE GRAINS: Millet and Chickpeas Salad


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

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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 chives.



TOFU, TEMPEH & OTHER PROTEIN: Savory Seasoned Dried Tofu


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

  1. Soak the dried tofu a minimum of 30 minutes.  If possible the texture s better soaked longer or even overnight.
  1. Stack two or three pieces of soaked tofu and squeeze between the palms of your

hands to remove excess water.

  1. Cut each piece in half thickness wise, then stack and cut into ¼ inch strips across

the narrow width of the tofu.

  1. Place all the ingredients in the pressure cooker (may also be cooked in a regular

pot) with enough water to cover the tofu.

  1. Bring to a simmer.
  1. Place the lid on the pressure cooker and bring to full pressure.
  1. Reduce the heat to a medium low and cook for 30 minutes.
  1. Bring down the pressure n the cooker.  Remove the lid and cook away the liquid.
  1. 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.
  1. Shut off heat when there is just a thin layer of liquid left in the bottom of the pot.


Finding Social Support for Practicing Macrobiotics

Social support can be really helpful as you begin a macrobiotic practice. However, finding like-minded people in your own area can often be a challenge. Frequently, individuals are surprised to discover that there are other macrobiotic people in their area. There are various ways of finding out if any macrobiotic people are in your area. Following are some suggestions:

  1. If there is a local health food or natural foods store carrying macrobiotic foods, then this is usually a good sign that there are people interested in macrobiotics nearby.  If there is a message board in the store, post a notice that you for other people interested in macrobiotics. The same can be done at local restaurants and shopping malls.
  2. Consider putting a notice in the classified section of your newspaper.
  3. Contact us at Macrobiotics America and we will check our directories and contacts to see if there are macrobiotic activities in your area.
  4. Consider sponsoring a macrobiotic potluck in your area and inviting friends, co-workers and family members to attend. Use a menu out of a macrobiotic cookbook and assign a recipe to each person who will be coming
    You never know who might get interested.
  5. Sponsor a Macrobiotics America program in your area with David & Cynthia Briscoe to help bring an awareness of macrobiotics to your community. Many friends are made at these programs and they can plant seeds that blossom into a local macrobiotic community.
  6. Subscribe to Macrobiotics Today magazine published by The George Ohsawa Macrobiotic Foundation (1-800-232-2372) to receive bi-monthly information about macrobiotics and national/international activities and contacts.
  7. Attend the annual macrobiotic national events to meet people of all ages and backgrounds from around the world who are practicing macrobiotics, including single people, families, teens and children.   French Meadows Summer Camp (CA): 1-800-232-2372; Kushi Institute Wellness Conference (MA): 1-888-547-2663; Health Classic (CA): 1-800-769-0638.


Acid-Alkaline Rebalancing Tips


Acid-Alkaline Re-Balancing Tips by David Briscoe

Anyone can use the Acid-Alkaline Health re-balancing principles to adjust how they eat to make their meals more nutritious and more balanced. No matter how you prefer to eat, acid-alkaline health principles will support you in identifying missing elements or excesses in your current eating preferences, and it will help you find the balance you desire.
If you eat animal protein as a main food: The important thing is to balance the animal protein and fat with plenty of vegetables and some whole grains. This is the main thing needed. So, if you are satisfied with animal food as a regular food in your diet, consider adding some balancing elements: vegetables (raw and cooked), whole grains such as rice or millet, barley, and plenty of fruit. For the fun of it, why not try a few days per week where you have beans in place of meat, chicken, pork or cheese?

If you are a lacto-ovo vegetarian: Use plenty more vegetables, raw and cooked, and whole grains. See if you can put whole grains at the center of many of your meals with protein from plant sources such as beans, tofu, tempeh comprising your main supplementary source of protein, and much smaller amounts of cheese, dairy and eggs.

If you are vegan: Create an anchor to your eating by placing whole grains at the center supported by vegetables, and place protein-rich vegan foods such as beans, tofu, tempeh, seitan, etc., more to the outside rather than the center. Alkaline-forming soups such as miso soup and seasonings such as unpasteurized miso, soy sauce, unrefined sea salt, shiso powder and sea vegetable powders can add important minerals to a vegan diet. Many vegan diets are destabilized by the regular inclusion of refined sugar. Sugar is almost impossible to balance on a vegan diet.

If you eat raw food exclusively: Get plenty of exercise. For example, do outdoor activities like gardening, walking in the sunshine while breathing fresh country air, and on a regular basis eat some uncooked seaweed such as dulse.


Excess protein, glucose and fat/oil feed the development of cancer cells, microbes, yeast and infections.

The following general guidelines supports healthy nutrition without providing excesses of fat, protein, sugar,

additives and preservatives. Consider adding these foods to your preferred way of eating:


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