- Buddha
I was flying high this past weekend, it was my birthday and I celebrate me to the extreme! I packed all of the things that bring me bliss into one lush weekend. My body had been treated to little sleep, restaurant food, muscle strain, and perhaps the worst culprit, my new creation...the Raw Chocolate Peanut Butter Divine Decadence Birthday Cake
(Sorry, this recipe is too naughty for the Macro-Raw Foodist, however it will be featured in a recipe book I'm working on. Keep an eye out). Coming down from this overjoyed, blissful high all I could think about was regaining balance.
To ground and balance my body I needed a pure complete macrobiotic meal. I try and have at least one every week, but it had been longer than that. Life was busy and throwing together raw food dinners is much easier and faster. Macrobiotic cooking requires a bit more preparation, time, and care. I plunged into the kitchen and appreciated creating a harmonious meal. My children expressed gratitude for the familiar dishes and ate many bowls of miso soup. The food brought peace, fulfilment and calmness back to my body.
Care in preparation and mindfulness are most important when creating a balance of yin and yang for a complete macrobiotic experience
Brown Rice
For authentic macro rice use a pressure cooker. If you do not have one the rice may be boiled in a heavy pot.
2 c short grain brown rice
5 c water
1 piece of kombu
a few pinches of sea salt
Wash, rise, and drain the rice with loving kindness. Gently transfer it to the pot with the water and kombu. Bring to a boil on medium high heat. Lower the heat all the way down and let cook for 50 min. or until all of the water is absorbed. Sprinkle with a small amount of sea salt.
Miso Soup
2 quarts water
1/4 c soaked wakame
6-8 dried shiitake mushrooms, soaked and sliced
1 c of sliced fresh daikon
1 1/2 tbl. barley miso, puree in 1/4 c water
2 tbl. chopped scallions
Bring the water to a boil and add wakame, mushrooms, and daikon. Let simmer for 10-12minutes. Turn the burner off. Add the miso that had been pureed in water and top with scallions.
Boiled Bok Choy
3 Bok Choy, separate and wash
Water
Place about an inch of water in a medium pot and bring to a boil. Add the Bok Choy and simmer for 3 minutes. The Asian green should become tender, yet stay slightly crisp. Drain and rinse under cold water.
Red Lentils
3 c red lentils
5 c water
1 piece of kombu, soaked
3 medium onions chopped
2 tbl. fresh parsley chopped
pinch of sea salt
Wash, rinse, and drain the lentils with loving kindness. Place them in a pot with the water, kombu, and onions and bring to a boil. Cover, reduce to medium-low and cook for 40 minutes. Add the chopped parsley and salt and cook uncovered for another 5-7 minuets.
Baked Tofu
1 block firm tofu
2 tbl. light sesame oil
1/2 cup rice flour
1 tsp. powdered fennel
1 tsp. powdered cloves,
1 tsp. powdered star anise
1 tsp. ground white pepper
Pre-heat the oven to 425 degrees. Slice the tofu into half inch thick slices and place on a towel to drain. Mix the flour and spices on a plate. Pour the oil onto a cookie sheet and place it in the oven to heat. Dredge the tofu slices in the flour mixture and place them on the pan. Bake for 10 minutes and turn over. Bake for another 10 minutes and remove from oven.
Gomashio
A Japanese condiment which may be used to add flavor to macrobiotic dishes
2 tbl. sea salt
1 cup black or white sesame seeds
Grind together in a coffee grinder, high speed blender, or traditionally in with a suribachi.
May you live in peace and balance.
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