Taste Odyssey announced it was going to post a week of Macrobiotic dishes. I thought I would add to the recipe box, a delicious dish that is quite, understated and simple to prepare. The outcome will be mouth watering, and the health benefits, out of this world!
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.
This recipe is from the book, “The Macrobiotic Way” by Michio Kushi
So without further ado I bring you:
NISHIME VEGETABLES!
What you need:
1 kombu strip, 6 inches long, soaked and cut into 1-inch squares.
1 piece of daikon, 4-5 inches long, halved (lengthwise) and cut into half-moons 1 inch thick.
1 cup butternut or buttercup squash, cut into 1 1/2-inch chunks
1 cup carrots, cut into chunks
A pinch if sea salt.
Water
Tamari
What to do:
– Place kombu in a pot.
– Place daikon on top of kombu, set squash on top of daikon, and place carrots on top of squash.
– Add a pinch of sea salt and about 1/2 inch of water.
– Cover pot and bring water to a boil. Reduce flame to low, and simmer until vegetables are tender.
– Add a small amount of Tamari and continue to simmer until vegetables are soft and all liquid has evaporated.
– Mix vegetables with kombu, remove, and place in serving bowl.
It is that easy!
(I personally love adding some toasted sesame seeds to almost everything macro for a little extra flavor kick, but that is strictly my preference try it and see if you like it too)
In just a few short steps with a small set of easily attainable ingredients you can be well on your way to a healthy Macro-life.
Good Luck! and enjoy!
Try this recipe? Let us know how your it worked out for you