Russian Macrobiotic Cooking

“As a family, we love macrobiotic cooking and natural and organic food. Our children enjoy a lot of macrobiotic dishes, and the variety allows them to be healthy and happy.”

In Russian Macrobiotic Cooking, Mariya Ivanov shows you how to make 27 fantastic dishes using only the highest-quality natural ingredients.

They include Nettle Soup, Schavel (Sorrel Soup), Borscht, Beet and Carrot Salad, Zucchini Caviar, Galoopsy (Stuffed Cabbage), Tooshoniya Kapusta (Long-Cooked Cabbage), Root Vegetable Salad, Buckwheat Kasha with Mushrooms and Onions, Varnishkes (Bow-Tie Pasta with Buckwheat), Sauerkraut, Kvass, and Birch Water.

Mariya Ivanov has worked at the Kushi Institute and served as a pastry chef at the Macrobiotic Summer Conference. She lives with her family on an organic homestead in Russia. She is also the author of Our Daily Soup. Visit her web site:


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