⚠️ Allergy & Safety Note: Please be mindful of ingredients if you have seasonal allergies. For example, individuals with Ragweed sensitivity may react to chamomile due to Oral Allergy Syndrome. Always consult your doctor before trying new herbal remedies. GLP-1 Nutrition: Gentle Comfort & Balance Managing appetite and digestion on GLP-1 medications often requires a […]

Tonight I got home and realized, it was a getting a bit late for dinner, and everyone around me was eating fried take out! That is NO way to help my cause but it led me to crave some fried rice. Who knew you could have that same tasty and fulfilling rice Macro style?

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.

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:

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.