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 »
By Ana Torres Pie Crust Ingredients: 2 cups organic plain wheat flour½ cup organic cold pressed sunflower oil (deodorised)½ cup water0.35 oz organic sea salt Pie Filling Ingredients: 1 large diced onion2 large grated carrots18 oz tofu (the denser kind)1 tablespoon sweet miso1 tablespoon barley miso1 tablespoon olive oil1 tablespoon umeboshi vinegar1 tablespoon umeboshi vinegarSalt
Ingredients: 3 cups cooked brown round corn rice or 1.5 cup half-polished round corn rice1 medium-sized onion2 tablespoons of extra virgin olive oilHot vegetable stock (1 carrot, 2 celery sticks, 1 piece of kombu, 2 onions)Sea salt2 cups of Hokkaido squash cut into small cubes plus 1 cup of baked squash cubes1 tablespoon of finely
Squash and Rosemary Risotto by Angela Prange Read More »
