Macrobiotic Recipes
by Gabriele Kushi
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Brown Rice with Wild Rice
- 2 cups of organic short grain brown rice, washed and soaked for 6 hours
- 1/4 cup wild rice, washed
- 1 1/4 cups spring water per cup of rice
- 2 small grains of sea salt
Variation: Add other grains like barley, millet, oats, or adzuki beans.
Pressure cooking: Place grain, water and sea salt in a pressure cooker and cook for 45 minutes on a low flame. Remove rice and serve with condiments.
Boiling: Bring 1 cup of soaked grain and 2 cups of spring water to a boil in a pot or rice cooker, and simmer for 1 hour. Remove rice and serve with condiments.
Breakfast Porridge
Use already cooked whole grain cereal.
Preparation: Bring 1 cup of cooked grain and 2 cups of spring water to a boil, then simmer for 20 minutes, till the grain is very soft.
Option: After that, use a blender for an even creamier texture. Serve with sweet vegetables, scallions, gomasio, miso or grain sweetener.
Miso Soup (aids digestion)
- 4 cups of spring water
- 1 shiitake mushroom, soaked and cut
- 1 cup of carrots, sliced in half-moon
- 1/4 cup of onions, diced very small
- 2 Tbsp of wakame, rinsed and cut-into small pieces
- 1/4 cake of tofu, cut into small cubes
- 4 tsp of barley miso, diluted and pureed with a little bit of warm water
- scallions, finely sliced for garnish
Preparation: Boil water, wakame, tofu, vegetables and shiitake mushroom for 5 minutes. Add the miso to the soup and simmer for 3 min. Serve and garnish with chopped scallions.
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, vitamins and minerals, especially calcium. Miso can be added to a variety of soups and other dishes. Choose from barley, rice, soybean, mellow- rice or chickpea miso.
Arame with Carrots, Onions and Tofu
(Sea vegetable dishes provide minerals)
- 1/2 cup arame, washed and sliced
- 1/2 cup onions, diced
- 1 cup carrot root, sliced julienne
- 1 cup of tofu, cut into cubes
- spring or well water
- 2-3 tsp. soy sauce
- 2 Tbsp lemon
- 1 tsp. sesame oil or olive oil
Preparation: Heat the oil in a skillet and add the onion slices and saute for 2 minutes. Set the arame on top of the onions. Add the carrots and then the tofu. Do not mix in. Add spring water to just cover the arame. Add the soy sauce, cover and bring to a boil. Reduce the flame to medium low and simmer for about 15-20 minutes. Season with soy sauce and lemon to taste and simmer for 3 minutes. Place in serving bowl, garnish and serve.
Steamed Greens for Strong Bones
- 1 bunch leafy green vegetables, sliced into small pieces (use: kale, collards, mustard greens, etc.)
- 1/2 cup spring water.
Preparation: Place the greens in a steamer basket and steam until tender but slightly crisp. Remove, place in a serving bowl and serve.
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Article first published at http://www.thegreenguide.org/article/diy/macro
