Recipes
for Health and Healing- Macrobiotic
Main Courses
Blanched
Kale with Almond Mustard Sauce
Kale has a full, sweet taste, very tender when it is cooked and gives
strong energy. It is beneficial to the liver and gallbladder. A good source
of calcium and iron, creating strong bones and teeth. It is also high
in vitamins A and C.
Ingredients...
1 small bunch kale, washed and chopped
water
2 table spoon almond butter
1/4 cup water
1 to 2 teaspoon mustard
1 teaspoon shoyu
Preparation...
Place 1 inch water in a pot, add the kale and boil for 3 minutes. Remove
and drain.
Place almond butter, mustard and shoyu in a suribachi and grind to a smooth
paste. Adding water as needed.
Let the dressing sit for 1 hour. Spoon over boiled greens.
Green
Beans With Sesame Seeds Dressing
Sesame seeds are rich in protein, calcium, iron and B vitamins. Sesame-
ginger oil is good for arthritis and rheumatism.
Ingredients...
1 pound young tender green beans, cut off stem ends
2 tablespoons sesame seeds
2 tablespoon barley miso
1 tablespoon mirin
1 tablespoon brown rice syrup
1 teaspoon fresh lemon juice
Preparation...
Steam or boil green beans until tender and bright green, about 8 minutes
Meanwhile, in a dry skillet, toast rinsed sesame seeds.
Stir constantly to prevent burning. Crush seeds in a suribachi.
Add remaining ingredients, except green beans. Mix well.
Gently toss cooked green beans into the suribachi until evenly coated
with the paste.
Serve hot or at room temperature.
Stuffed
Cabbage
Cabbage’s sweet taste and balanced energy are good for the pancreas,
spleen and stomach. High in vitamin A and C, green cabbage is used in
the sweet vegetable drink.
Ingredients...
6 – 8 cabbage leave
leftover rice or other grain
leftover beans
leftover onions and carrots
1/4 cup parsley or scallions, sliced
Preparation...
Steam cabbage leaves until flexible
Mix leftovers and parsley.
Place 1/4 to 1/2 cup of the mixture in the center of each leaf
Fold ends in and roll up
Place in a steamer basket and steam for 5 minutes
Keep warm until ready to serve
Scrambled
Tofu
Tofu has a soft, mild taste that combines well with many foods.
A good source of protein, calcium, iron, vitamin A and B vitamins. It
is very digestible and contributes to better circulation, respiration
and nervous functioning.
Ingredients...
1 lb.soft tofu, crumbled
sesame oil
1/2 cup corn, cut off the cob
umeboshi vinegar
1/4 cup scallions, sliced
shoyu or tamari
Preparation...
Heat a small amount of oil in a skillet. Sauté onions for a few
minutes.
Stir in corn, place tofu on top, cover and simmer for 5 minutes
Add a little vinegar, shoyu and scallions and simmer for a few more minutes.
Mix at the end and serve. |
