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:

The macrobiotic diet replaces simple carbohydrates with more complex, slower-burning ones like brown rice, quinoa, barley and millet.  These complex carbs release a continuous stream of glucose into the blood at a rate of about two calories per minute whereas the sugar from a chocolate bar burns significantly more quickly, releasing thirty or more calories […]