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)
Linda's DVD is only $19.95
(plus $5.95 for US shipping).
Visa, AmEx, Mastercard, Discover and PayPal are accepted.
Grain: Basmati Rice with Corn
Protein: Fish and Spinach Rolls with Horseradish Cream
Seaweed: Nori Tempura with Ginger Dipping Sauce
Vege: Squash Slices, Broccoli
Pickle: Daikon, Carrot, Red Radish Pressed Salad
Dessert: 'Coffee' Pudding
Basmati Rice with Corn
2 cups Basmati rice
3 3/4 cups water
2 pinches sea salt
1 cup fresh or frozen corn, blanched
1. Rinse the rice quickly in cold water and strain. Bring the water and salt to a boil. Add the rice and and cook for 40 minutes. Do not stir.
2. When finished, toss in the blanched corn.
Fish and Spinach Rolls with Horseradish Cream
4 bunches of spinach
pinch sea salt
1 onion, minced
1 tsp. olive oil
white fish and/or thin salmon filets
3 TB water/3 TB shoyu
juice from 2 lemons
1/4 cup ginger juice
1. Bring 4 cups of water to a boil with sea salt and blanch the spinach. After 2-3 minutes, place pot in the sink and add cold water. When cold, drain and remove spinach.
2. Squeeze excess water out of the spinach, chop fine and set aside.
3. Saute' onion in olive oil. When clear, add spinach and a pinch of sea salt. Cook until the water has evaporated from the spinach. Then set aside.
4. Rinse fish filets and place on a platter. Sprinkle with a pinch of salt or dash of shoyu and place a thin layer of the spinach on top.
5. Roll each filet and secure with 2 toothpicks.
6. Place in a glass baking dish, cover and bake at 400 for 15 minutes, basting with a water/shoyu, lemon juice, ginger juice marinade twice during baking.
Blend 1 box MoriNu soft tofu with 1 TB umeboshi paste, 2-3 TBS white miso, 1 TB tahini, 2 TB hato mugi vinegar, 2 TB fresh horseradish and 1/2 cup chopped dill.
Nori Tempura with Ginger Dipping Sauce
3-4 sheets untoasted nori
canola oil for deep frying
batter: 1 cup unbleached white flour, 1 tsp. kuzu or 1/4 c. arrowroot, 1 pinch sea salt, cold water to make pancake batter-like consistency
dipping sauce: 1/4 cup water, 1 TB. shoyu, ginger juice
1. Cut each nori sheet into 4 equal squares. Then cut each square diagonally so you end up with 8 triangles from each sheet. Set aside.
2. Heat the oil in a small cast iron skillet.
3. In a little bowl, mix the flour, kuzu (or arrowroot) , and salt with the water to get a pancake batter-like consistency.
4. Test the oil to make sure it is hot enough by dropping a drop of the batter into the oil. The batter should immediately come to the surface. Do not let the oil overheat and smoke. If you do - start over.
5. Dip one side of each of the nori triangles, one at a time into the batter, wipe off the excess batter on the side of the bowl, and then drop thenori triangle into the hot oil. Only do 2 or 3 at a time so the oil stays the same temperature. When the battered side turns golden, remove the nori triangle with chopsticks and put on to a paper towel so it stays crispy. Continue to add new triangles and take out the golden ones until you are finished. Do not let the triangles touch each other on the paper towel so they stay crispy.
6. Mix the dipping sauce (grating the ginger on a fine grater and squeezing only the juice into the water/shoyu mix).
Sweet Squash Slices
1 buttercup or hokkaido squash, sliced into moons
2 pinches sea salt
water with steamer basket
1. Wash, de-seed and slice squash into moons. Sprinkle with salt and let set at least 5 minutes.
2. Bring water to a boil and place the squash on the steamer basket.
3. Steam until soft - about 10 minutes.
1 cup of water
pinch of sea salt
2 cups of broccoli stems and flowerettes;
1. Bring the water and salt to a boil. Wash and cut the broccoli.
2. When water is boiling, add the stems and cook for 1/2 minute with the lid on. Then add the flowerettes and cook for -2 minutes longer with the lid on.
3. When broccoli is bright green and still a little crunchy, immediately remove from the water.
Daikon, Carrot, Red Radish Pressed Salad
1/2 cup grated daikon
1/2 cup grated red radish
1 cup grated carrot
1/2 tsp. umeboshi paste
1. Grate all of the ingredients and mix with the umeboshi paste. Gently press.
2. Let marinade for 10 minutes. Squeeze out the liquid and serve.
1/2 gallon water
2 pinches sea salt
3 TB yannoh grain coffee
1 pkg. agar agar flakes
1/2 cup rice syrup
1 cup raisins
1/4 cup almond butter
juice and zest from 2 oranges
1. Bring the water to a boil with the salt, yannoh and raisins. Make sure there is a strong coffee taste.
2. Whisk in the agar flakes and simmer with the lid off, until the flakes dissolve -- about 7-10 minutes.
3. Then whisk in the rice syrup and almond butter.
4. Remove from the heat and add the orange juice, orange zest and vanilla.
5. Let set in a cool place until firm and then blend until smooth and fluffy.
6. Garnish with orange slices.
Autumn/Winter Recipe 2