Japanese Inspired Dishes, Macrobiotic Recipes, Vegan, Vegan Main Dishes

Brown Rice and Bancha

 …there’s a bit of an art to cooking brown rice…. but there are ways of doing it that avoid the pitfalls….

…brown rice is a great food for a cleanse mono-diet (1-5 days)… gentle and nourishing…

…and personally, I think that the beginning of spring is a good time of year to try a cleanse such as this…

….whether it be for one day, three days or five….

…below is a recipe for a macrobiotic meal using brown rice, that tastes lovely, is kind and restorative to the bodymind, and would additionally be an excellent way to finish a brown rice diet cleanse…  and also includes a method for cooking brown rice in bancha twig tea…

Steamed tofu and vegetables with tahini miso sauce, gomasio and brown rice.

Macrobiotic food at its simplest.

steamed tofu, arame and vegetables with brown rice

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I always think that the cold beginnings of new year in most parts of the northern hemisphere is not a good time to embark on diets and weight loss and things like that …

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…but when spring comes, and you maybe feel like shedding the wintery blues, then a brown rice diet can be a really nice thing to do…

Just a few simple rules:   Continue reading “Brown Rice and Bancha”

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Macrobiotic Recipes, Vegan, Vegan Main Dishes

Baked Tofu and Carrots in a Miso and Tahini Sauce + Millet and steamed Broccoli

Some years ago, I had a good friend who cooked Macrobiotic Food.  It was always surprisingly delicious.  Surprising only because it was so simple and without any fuss. Just good ingredients, cooked tenderly.

This is my version of one of those meals.  I regard macrobiotic food as kind and undemanding.  It’s calming, restorative, gentle on the digestive system and very good to eat.

I thought it might be of general interest to include some macrobiotic recipes in this blog.

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Here’s what Wikipedia has to say about the philosophy of Macrobiotic food:

“Followers of the traditional macrobiotic approach believe that food and food quality powerfully affect health, well-being, and happiness, and that a traditional, locally based macrobiotic diet has more beneficial effects than others. The modern macrobiotic approach suggests choosing food that is less processed.

One goal of modern macrobiotics is to become sensitive to the actual effects of foods on health and well-being, rather than to follow dietary rules and regulations. Dietary guidelines, however, help in developing sensitivity and an intuitive sense for what sustains health and well-being.             

Continue reading “Baked Tofu and Carrots in a Miso and Tahini Sauce + Millet and steamed Broccoli”

Japanese Inspired Dishes, Macrobiotic Recipes, Quick Suppers For Two, Vegan, Vegan Main Dishes

Sautéed Marinaded Tofu with Arame + Nori Seaweed in Miso Sauce on Steamed Rice. Japanese flavours. Vegan.

A simple and thoroughly revitalising dish.  Japanese flavours.

Think trace elements, enzymes and minerals….think goodness…

You can feel it doing you good the minute you eat it…

sautéed tofu in miso sauce with toasted nori

Quick and easy to put together… (marinade tofu in advance – all day is fine)

Here’s how….

TOFU IN MISO SAUCE WITH TOASTED NORI

Quick supper for 2

Continue reading “Sautéed Marinaded Tofu with Arame + Nori Seaweed in Miso Sauce on Steamed Rice. Japanese flavours. Vegan.”

Macrobiotic Recipes, Soups, Vegan Ingredients

Quinoa, Miso and Arame Seaweed Soup, with Baked Marinaded Tofu and garnished with Toasted Sesame Seeds and Nori

quinoa miso and seaweed soup + baked marinaded tofu

I have to say, that eating seaweed has never been at the top of my personal ‘to do’ list, but I have warmed to it recently.

There are many kinds of seaweed, and if you’re already a connoisseur, you can skip this bit.

If seaweed is new to you, then I would suggest that the two best types of seaweed to begin with could be Arame and Nori.

dried seaweeds – nori and arame

The following recipe includes  both.   Continue reading “Quinoa, Miso and Arame Seaweed Soup, with Baked Marinaded Tofu and garnished with Toasted Sesame Seeds and Nori”