Macrobiotics Cooking with Linda Wemhoff:

Tip 8: The pickle might be a long-term pickle, a
quick pickle, or an organic, un-pasteurized
store-bought pickle.

Macrobiotic diet instructors
Macrobiotic diet basics
cooking DVD
Macrobiotics cooking DVD
Michio Kushi
Macrobiotic recipes
    • Spring / Summer 1
    • Spring / Summer 2
    • Autumn / Winter 1
    • Autumn / Winter 2
    • Autumn / Winter 3
    • Autumn / Winter 4
    • Autumn / Winter 5
    • Other favorite dishes
    • Healthy Desserts

Sample menu plans



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Macrobiotic cooking instructors
For a fun, easy way to learn the preparation of Macrobiotics meals, order Linda Wemhoff's, "Cooking for Health and Vitality" DVD.
(Running Time: 82 Minutes)

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Health products
that I use and distribute:

Graviola herb from the Amazon Rainforest

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Macrobiotic recipes

Spring/Summer 2

Grain: Udon Noodles or Favorite Whole Grain Pasta
Protein: Red Lentil Sauce with Dandelion Leaf Condiment
Seaweed: Arame with Sunflower Seeds, Chives & Mustard
Vege: Corn on the Cob
Fresh Salad with Red Radishes and Carrot Flowers
Pickle: Cucumber Pickle
Dessert: Poached Pears in Lemon Sauce

Udon Noodles or Favorite Pasta
1 package of udon noodles or your favorite pasta
2 quarts of water

1. Bring the water to a rolling boil. Add the noodles or pasta. Stir quickly so pasta doesn't stick together. Cook al dente.
2. Strain and set aside.

Red Lentil Sauce
1 tsp. olive oil
1 clove of garlic -minced
1-2 onions - minced
pinch sea salt
1 cup dry red lentils - sorted to remove possible stones, rinsed and strained
5 cups of water
4 bay leaves
1 -4" piece of kombu
1-2 tomatos - minced (optional)
1 TB shoyu
pinch of coriander and cumin (optional)
parsley garnish

1. Saute garlic and onions and pinch of salt in oil until onions are clear.
2. Add the lentils, water, bay leaves, kombu and tomatos. Bring to a boil and simmer 20 minutes. 
3. Season with shoyu and cook 5 more minutes. Add coriander and cumin and garnish with parsley.

Dandelion Leaf Condiment
3 cups minced, unsprayed dandelion leaves
1/2 cup minced onions
1 tsp. toasted sesame oil
1 tsp. almond butter
dash of shoyu

1. Prepare the vegetables. Saute' in the sesame oil.
2. Season with the shoyu and almond butter.

Arame with Sunflower Seeds, Chives and Mustard
2 handfuls of arame, rinsed, drained and soaked in water just to cover
3/4 cup apple juice and 3/4 cup water
1 cup sunflower seeds
1-2 tsp. shoyu
1/2 cup finely chopped chives

1. Drain the arame and put in pan. Add apple juice/water mix...just to cover. Simmer with the lid off for 15 minutes.
2. While the arame is cooking, warm up a cast iron skillet. Quickly rinse the sunflower seeds in cold water, strain and toast on the warm skillet until golden. Stirring constantly.
3. When golden, remove seeds from the skillet and crush 1/2 of them in a suribachi or coffee grinder. Garnish with the other 1/2.
4. When the liquid is almost gone from the arame, season with the shoyu and cook 1 minute more. Add the crushed sunflower seeds, chives and 1 tsp. Wasabi Mustard and serve.

Corn on the Cob
2 quarts water
2 pinches of sea salt
1 ear of corn per person

1. Bring water and salt to a boil. Add corn and cook approx. 7 minutes.  

Fresh Salad with Red Radishes and Carrot Flowers
Create a beautiful fresh salad with organic greens from your garden... mixed greens, lettuce, parsley, red radishes and carrot flowers. (5 little pie-shaped strips cut down the length of the carrot, then slice the carrot for pin-wheel shaped flowers). Add your favorite dressing.

Cucumber Pickle
1 pickle per person - either homemade or store bought kosher organic gurkens

1. Slice in 1/2 and serve.

Poached Pears in Lemon Sauce with Raspberries
2 cups apple juice
2 TB rice syrup
pinch of sea salt
2 pears cut in half and seeds removed
2 TB kuzu diluted in 1/8 cup cold water
juice and zest from 1 organic lemon
fresh raspberries and mint leaf to garnish

1. Bring apple juice, rice syrup and salt to a boil. Add the pear halves and simmer about 5 minutes. Remove when soft and place in serving bowls.
2. Bring apple juice back to a boil and stir in diluted kuzu. Simmer for 1/2 minute.
3. Turn off the heat and add lemon juice and zest.
4. Pour sauce over pear halves & garnish with raspberries and mint.

Note:  In the Autumn and Winter...replace lemon with 2 TB almond butter & 1/2 tsp. vanilla for a more warming dessert.

Autumn/Winter Recipe 1


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