Archive for May, 2009

May 28 2009

Macro recipe – Quickly Boiled Watercress and Carrots with Umeboshi-Sesame Dressing

When lightly cooked, watercress, a normally spicy green, takes on a buttery, almost nutty flavor. It is full of nutrients and a delicious part of this super-easy macrobiotic dish. Carrots add sweetness, and the umeboshi-sesame dressing adds a hint of saltiness and tartness to balance everything out. Delicious.

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May 27 2009

Boiled Red Radishes with Umeboshi-Kuzu Sauce

Published by under Macrobiotic,Recipes

Day two of our week of Macrobiotic recipes. One of the joys of Macro cooking is the deceptive simplicity – it is about rediscovering the wonders of flavor hidden in the foods we too often smother with salts and sugary condiments and sauces. Today we will explore Kuzu – a starch derived from the root of a plant that, when dissolved in a bit of water, has the consistency of corn starch – excellent for soups and sauces, and what’s more it strengthen the intestines and protects the digestive tract. It is virtually flavorless unto itself but works wonderfully in creating fascinating concoctions like today’s Macrobiotic recipe:

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May 26 2009

Macro Recipe- How about some Nishime Vegetables!

Published by under Macrobiotic,Recipes

This recipe uses kombu a kelp usually purchased in dried form that can be used to flavor soups like a bay leaf in addition to being eaten in regular dishes. It is popular in many macrobiotic preparations.

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