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.