Welcome to Gabriele Kushi’s natural foods and macrobiotic recipes.Enjoy some of my favorite home cooked and macrobiotic balanced natural food dishes.

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LEAFY GREEN VEGETABLES WITH CURRY

Serves 5 to 6

Tasty greens like kale, mustard, collards, daikon greens, watercress, and Bok choy are excellent sources of iron, calcium, and folic acid.
Seasoned with spices and herbs for the summer, they provide interesting additions to your meals.

Ingredients:
1-pound kale, or collards (or a mixture of both)
2 cloves garlic, pressed or minced
1-tablespoon sesame oil
1 cup onion, finely diced
3/4-pound daikon, cubed
1/4 cup chopped fresh cilantro (optional)
1 cups of spring water

Optional:
1 Tbsp of Kudzu, diluted with a small amount of cold water

Seasoning:
1-2 tablespoons curry powder (to taste)
Pinch of sea salt
1-tablespoon rice syrup

 

Preparation:
1. Wash and drain greens. Remove any coarse stems and midribs, if you experience problems digesting them. Cut leaves into half-inch strips.

2. In a small bowl, mix together the seasoning: garlic, curry powder, and sea salt, and rice syrup.

3. Heat the sesame oil in a skillet and sauté onion over medium-high heat until it begins to brown. Add the seasoning and mix.

4. Add the daikon and 1 cup of spring water.

5. Mix well, bring to a boil, reduce heat, cover, and cook for 10 minutes.

6. Add greens and cook for 5-10 minutes more, or until everything is done.

7. Optional: Stir in the Kudzu until the white color turns translucent.

8. Correct seasoning to taste. Garnish with the chopped fresh cilantro if desired.

Variation: Use a seasoning mixture of tamari soy sauce and lemon.

© Gabriele Kushi 07

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ROOT STEW FOR STRONG BONES

2 Tsps olive oil
1 cup of onions, chopped
4 cups of vegetable broth or spring water
1-cup mushrooms, quartered
2 cups root vegetables: carrots, parsnip, and burdock, cubed ¼ cup winter squash, Hokkaido or buttercup squash
1 cake of cubed tofu
½ cup of wakame seaweed, soaked and cut small

Seasoning:
2 Tbsp. barley miso paste, diluted with warm water
2 tsp. soy sauce
½ cup of tahini
1 Tbsp. of umeboshi vinegar

Preparation:
First sauté the onions in olive oil, then the mushrooms and the root vegetables then add 4 cups of broth or spring water and cook for 1/2 hour or till tender. Then add tofu, wakame and seasonings and continue to simmer on low flame for 5 minutes.

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Miso Soup for all Seasons

Serves 4

Choose organic and local produce whenever you can.

4 cups of spring or well water
2-3 dried shiitake mushroom, soaked in ½ cup of water for 10 minutes then sliced
2 Tbsp of wakame sea vegetable, soaked for 10 minutes then cut into small pieces
1 cup of daikon, sliced into thin quarter-moons
¼ cup of onions, diced very small (optional: onions may be sautéed in light sesame oil)
½ cake of soft tofu, cut into very small cubes
5-7 tsp of barley miso (or to taste), pureed with a small amount of warm water
Garnish with scallions, finely sliced

Cookware: Stainless steel or ceramic 5-quart pot with lid, gas stove preferred, cutting board and knife.

Preparation:
Prepare by soaking separately the shiitake mushroom and the wakame sea vegetable for 10 minutes in a small amount of spring water each. While heating the water add the cut shiitake mushroom and their soaking water and simmer for 5-10 minutes. Meanwhile cut the vegetables and tofu and add them together with the wakame sea vegetable to the broth, and continue to simmer for another 5 minutes. Depending on your salt need, you can either add the wakame soaking water to the broth or omit it. When vegetables are soft, add the miso puree to the soup and simmer for 5 minutes. Serve hot and garnish with scallions.

Why Miso
Miso is a fermented bean product that provides a wide variety of enzymes and bacteria friendly to the digestive system, thus aiding in food absorption. It also contains proteins, phyto-nutrients, vitamins and minerals, especially calcium. Miso can be added to a variety of soups, and to other dishes as seasoning or to flavor sauces. Acquire a variety of miso flavors for your natural food pantry. Choose organic non-pasteurized miso that has been fermented for 2 years like barley, rice or soybean for your soups, and flavor your sauces with 3-6 month fermented mellow rice or chickpea miso.

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Leafy Green Vegetable Roll

Serves 2

Inspired by my love for Japanese nori rolls, this vegetable roll tastes so yummy that even children will eat it. You will need a sushi bamboo mat for this recipe.

1 bunch collard, whole leaves
1 bunch Napa cabbage (Chinese cabbage), whole leaves
1 bag of sprouts, raw or slightly steamed 1/ 4 teaspoon of umeboshi
 plum paste
Sesame seeds, toasted as garnish

Preparation:
Boil whole leaves of vegetables in water for a few minutes. Cool them and place 3 leaves of collard on a sushi bamboo mat.
Place 3 Chinese cabbage leaves on top of the collard leaves. Then spread the umeboshi paste evenly in a line, and add a few sprouts. Roll the vegetables into a cylinder and press out the liquid. Cut the roll into even pieces. Arrange them on a serving platter, add a few sprinkles of sesame seeds, and serve.

Variation:
You can roll basically anything within these vegetables.
Try carrots, scallions, pan-fried tofu, or even cooked beans or grains.
Enjoy and be creative. Not that you need more heat in your food while
going through menopause, but a horseradish dip will clean your head.(see book on Menopause)

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Pan Fried Tofu in Kuzu Sauce

1 pack of tofu, cut into slices and dried with a towel
Dark sesame oil
11/2 Tbsp of Kuzu, diluted in 3 Tbsp of cold water
1 onion, cut into small cubes
3 carrots, cut into cubes
1 large broccoli, cut into small florets
1 TB of mirin
1 cup of Spring Water

 

Preparation:
Heat the sesame oil in a skillet and fry the tofu till browned on both sides. Remove and place the tofu on a paper towel to remove excess oil. Then place the fried tofu slices in a pan with the carrots and onions. Add water and seasoning and boil for about 10 minutes. Place the broccoli in and simmer for another 4 minutes. Remove the tofu and vegetables and place on a serving plate. Stir the diluted kuzu into the simmering broth, and continue stirring till the white color of the kuzu becomes clear and the broth thickens. Pour the sauce over the tofu and vegetables. Garnish with green onions and serve.

 

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