Natural Whole Foods Cooking & Macrobiotic Teachings


The Macrobiotic Kitchen in Ten Easy Steps.


Balanced Eating in the 21 Century. 

Book by Gabriele Kushi & Michio Kushi



Green Leafy Vegetables With Sesame Dressing

5 servings


1 bunch young kale greens, slice into ½ inch long pieces

1 bunch collard greens, slice into ½ inch long pieces

3 stems of Scallions, sliced

Pinch of Sea Salt

Purified or spring water

Preparation: Wash kale greens and separate stems from leaves. Slice greens into ½ inch long pieces. Wash collard greens and remove stems. Slice into ½ inch long pieces. Place about 3-4 inches of spring water into a stainless steal pot and bring to a boil. Add a pinch of sea salt. Place the greens in the water and simmer until tender but slightly crisp. Remove and place them in a serving bowl. Repeat til all the kale and collard are done. Mix all the vegetables together in a serving bowl. Add the sesame dressing and serve.



2 tsp of light sesame oil or 2 tsp of water if no oil is used in cooking

½ cup of celery, finely diced

½ cup of the white of a scallions, finely diced

1 tbsp of Tamari - gluten-free Soy Sauce

1 tbsp of Umeboshi vinegar

2 tsp of toasted light sesame seeds

1–2 cups of spring water

Preparation: Wash and let drip-try the sesame seeds in a strainer. In a skillet toast the sesame seeds till slightly browned. Grind some of the toasted sesame seeds in a Suribachi or a grinder. Then in a separate pan slightly sauté the onions and celery in oil (or water) till translucent. Add the tamari and umeboshi vinegar and stir. Then slowly add the 1-2 cups of water and the toasted sesame seeds, and bring everything to a quick boil. Remove from the stove and mix with your vegetables. The dressing can be stored in a cool place and used on a raw salad.


Sesame seeds are rich in protein, calcium, iron, and B vitamins. Sesame Teas is good to darken the hair and treat menstrual irregularity. Homemade Sesame – ginger oil is good for arthritis, rheumatism, and ear ailments.

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