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:

Editor’s note: this is a topic so very dear to my heart.  Raised in an Ecuadorian family, meat has always been a central staple in the diet, but in Ecuador we eat from natural grass-fed sources based either in Ecuador itself or from Argentina.  In America, where type 2 corn, driven by government subisidies (that […]