Macrobiotic Diet Sample Menu: Pumpkin, Adzuki beans and Kombu
Adzuki beans (also spelt aduki or azuki) are my favorite beans. Cook them until soft, and they will melt in your mouth.
They taste slightly sweet to me, but I have not had sugar for many years.
Adzuki beans help intestinal transit.
Soak one cup of organic adzuki beans for three to five hours
Soak a 1" square piece of dried kombu for five minutes
Cut the kombu into smaller pieces
Add the kombu and two cups chopped pumpkin to a pot
Add the adzuki beans on top of the squash
Add water to the pot, and cook on a low flame for about one hour, or until the beans and pumpkin become soft
Make sure you don't run out of water. The beans should be covered during the cooking
Add a pinch of sea salt towards the end of the cooking
Turn off the heat and let it rest for 10 minutes before eating
Macrobiotic Diet Sample Menu: Nishime dish
Nishime is a mixture of roots and round vegetables steamed with kombu sea vegetable and a little water.
It is cooked in a pot with a heavy lid (such as Le Creuset).
Try one of the following combination of vegetables when cooking Nishime style (don't forget your 1" square kombu sea vegetable):
Carrots with cabbage (or lotus root) and burdock
White radish with shitake mushrooms
Onion with pumpkin
Leek and carrots
Soak a 1" square piece of kombu sea vegetable until soft
Discard the water and place in your heavy lid pot
Cover with filtered or spring water (do not use tap water)
Cut and place your vegetables in the pot
Add a little sea salt or shoyu to season (shoyu is a soya bean paste with no sugar added and gluten free)
Cover and bring to the boil then reduce to a low flame
Add some water to the pot when necessary
Nishime is ready to eat when the vegetables are soft
Taste, and if necessary add a little drop of shoyu & mix thoroughly
Macrobiotic Diet Sample Menu: Blanched vegetables
Blanched vegetables are only boiled for a few seconds. Very maximum one minute.
Use a mixture of leafy, round and root vegetables.
Keep changing the selection of vegetables you use.
In a saucepan, add a pinch of salt to several inches of filtered or spring water
Bring to a boil
Add some green leafy vegetables that you have previously cut to manageable size and boil for a few seconds
Remove and place in a plate
Add your next vegetables and repeat the above
Add a third and fourth vegetable if desired
Chinese cabbage, radish and onions
Cabbage and watercress
Broccoli, cauliflower and carrots
Whatever you fancy
Seasoning - one of those:
Add a small amount of shoyu
Add a few drops of Umeboshi vinegar
Add a few drops of Rice vinegar
Add a few drops of apple cider vinegar
Dilute some miso with some of the cooking water and use the paste for seasoning
For maximum health benefits do not use commercial seasoning
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