By Amber Maisano Almost any fruit can be made into a delicious compote. This recipe, and many variations of it, is my go-to for something simple, sweet, and satisfying while keeping me balanced and feeling my best. Ingredients:Serves 6-82 cups apple juice4 cups strawberriesDash of umeboshi vinegar, about ¼ teaspoon2 heaping Tbsp kuzu1 Tbsp lemon
Anytime Fruit Compote Read More »
By Laura Castoldi Ingredients:2½ cups unsweetened almond milk3 tablespoons maple syrup or honey½ cup chia seeds¼ cup walnuts, roasted Method: Laura Castoldi is founder of I buoni sani, a macrobiotic restaurant and healing center, in Callou, Italy.
By Virginia Harper Ingredients:1 teaspoon dark sesame oil1 cup diced onion1 pound tofu (pre-boiled for 15 minutes½ cup toasted sesame tahini2 tablespoons dried wakame (soaked for 5 minutes and diced)½ tablespoon Nutritional yeast Following add amounts to your taste: Tamari sauce BasilOreganoBlack Sesame seeds (for garnish) Method: Virginia Harper is a macrobiotic teacher, counselor, and author. She
Cheesy Tofu Casserole Read More »
By Mieke Vervecken Ingredients: 2 cups of toasted buckwheat, cooked in 3½ cups of water and cooled½ cup of edamame, cooked and cooled1/3 cup of cubes of fermented tofuWhite miso½ cup of carrot cubes, cooked and cooled2 Tbsp of top greens of carrots, cut, cooked and cooled½ cup of white celery, cut into 1 cm
Buckwheat Summer Salad Read More »
By Amber Maisano The best quinoa salad is full of color, flavor, and texture, and is sustaining and satisfying. Quinoa is prized as a powerful Qi tonic that warms the body, harmonizes digestion, and nourishes the kidneys. Combining quinoa with tons of fresh veggies makes this recipe both strengthening and refreshing. Ingredients:Serves 6 1½ cups
The Best Quinoa Salad Read More »
By Donna Clifford, R.N. We emerge from the stillness of winter. The last icicle has melted, and buds are sprouting from the ground. It’s spring! The earth is awakening from its frozen winter sleep. As plants begin to emerge from the soil, the human body is rousing to the natural cycle of spring. The Qi
Fatty Liver No More Read More »
By Yochi Goedkoop Since reading Zen Macrobiotics by Georges Ohsawa in 1969, I have often healed myself rather than going to doctors and hospitals. Attending Michio Kushi’s lectures, living in his Study Houses, reading everything about Macrobiotics that I could get my hands on, and consulting with amazing senior students gave me a broad background.
Edible Glue for a Sprained Ankle Read More »
By Sachi Kato This is inspired from a Korean vegetable pancake called Yachaejeon, adapted into a gluten free version, but you can also use whole wheat flour instead of brown rice flour, if desired. It can be topped with savory tamari vinaigrette sauce, and will be a treat for the whole family. You can also
Yachaejeon: Korean Vegetable Pancakes (gluten free version) Read More »
Ingredients: 1-1½ cups dried beans (pinto, navy, large white beans, any)2-inch piece kombu1 onion1 medium size carrot1 clove garlic1 teaspoon oregano1 teaspoon basalDash of chili powder (optional)2-3 pinches sea salt1-2 Tablespoons shoyu soy sauce Method: *Chef’s Tip:
Bob Carr’s Thermal Pot Bean Dish Read More »
Soothing Barley-Shiitake Miso Soup Barley helps soothe the body, yet promotes calmness and resilience. It is the best grain for the liver and gallbladder, reducing anger and anxiety. This soup has the added boost of miso for probiotics and intestinal strength. Ingredients: 1/2 cup whole barley + 2 shiitake mushrooms, soaked in 3 cups water overnight.3 cups water
Cooking to Relieve Stress and Anxiety with Jane Stanchich Read More »
