Every now and then I get an itch for some good ol’ Arabic cuisine. I grew up eating it often as a kid, as my cousins whose house I frequented often, were Syrian. I was always so thankful to get to go to their house and escape the boring cuisine comprised of hot dogs and […]

The loin of pork is one of the best and most succulent cuts from the animal. Such a cut of meat needs to be treated properly and with respect. This article gives you two techniques whereby you can cook the perfect pork loin.

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.

The question: if you make bread with the beer that claims to have a sandwich in every glass, does the universe implode?

For all you “Macro-Maniacs” out there looking for a sweet treat this Easter Season, I found a cool dish from a 1981 “Macrobiotic Desserts” publication by Sandra Lynn Shuman. The book is filled with wholesome endings to a meal, leaving behind such “extreme foods” as animal products and refined sugar. I hope you enjoy the dessert I have selected today, and be sure to write in with any suggestions of your own!
Happy Eating!