Happy Spring

 

M-J's Macrobiotic Buckwheat Ravioli

My Buckwheat Ravioli

Stuffed with brown rice, gobo root, ginger, watercress and carrots, these home-made buckwheat ravioli make a health-promoting macrobiotic dish. The sauce is made from miso and tamari, sweetened with apple juice.

©M-J de Mesterton 2015

Brown Rice Balls

Shape soft brown rice into balls, season the outsides lightly with sesame oil or chile oil and salt,

set on a cast-iron skillet and broil until brown.

Shirataki-Miso Soup with Gobo and Broccoli

Burdock Root or Gobo Slices, Broccoli, Adzuki Beans, Brown Rice and Shirataki Noodles in Miso Broth

©M-J de Mesterton 2014

Burdock root, known in Japan as gobo, is one of the best blood-purifiers. It has diuretic properties that help expel toxic products from the blood through urine. This root-vegetable is employed in the treatment of skin problems such as eczema (dermatitis) and psoriasis. Burdock is a remedy for liver and gall bladder complaints. Effusion of burdock seeds has been used for throat and chest ailments. Burdock is an appetite-stimulant and is used  for enhancing digestion and relieving dyspepsia. Dried burdock root is reconstituted by pouring boiling water over the bits and letting them stand until softened. It may also be used as a tea, or incorporated into brown rice, where it will soften as the rice and burdock mixture cooks. I use either fresh or dried burdock in stir-fried vegetables or kinpira-style braised vegetables.

©M-J de Mesterton 2014

Grow Your Own Burdock Root, a Liver-Tonic

Edible Burdock Originally cultivated in China for medicinal purposes, this unique root has become a sought-after specialty in Japan. Flavorful and crunchy, burdock is an excellent source of fiber, vitamin B and minerals. Its nutty taste is delicious sautéed in combination with carrots or just some soy sauce and a bit of sugar, or it can be deep-fried in a tempura batter. Avoid rinsing this brown-skinned vegetable until you're ready to use it—in markets, it's sold with the dirt still lingering on the roots because it is quick to wilt when washed. The white flesh immediately discolors once peeled. You'll want to soak it in a mild vinegar solution until you're ready to cook it to maintain the color.~~Kitazawa Seed Company  BURDOCK SEEDS, OFFERED by KITAZAWA of California Burdock Leaf Ha Gobo  #184 Burdock Root Salada Musume  #302 Takinogawa  #070 Watanabe Early  #124

Elegant Macrobiotic Dish

Brown Rice with Lettuce and Apples
M-J de Mesterton 2012

Macrobiotic Foods

Buckwheat Soba Noodles with Sautéed Carrots, Red Onion and Daikon Radish 

Home-Garden Purple Cabbage, Grown with Organic Vegetable-Scrap Compost

Home-Grown, Organic French-Style Radishes

Lettuce, Carrot and Daikon Radish

Shaved Carrots, Chopped Romaine Lettuce, Thinly-Sliced Daikon Radish and Umeboshi Plum Dressing
©M-J de Mesterton

Elegant Simplicity

Organic Buckwheat Noodles from Japan

Macrobiotics Testimonials and Links

 The Kushi Institute
Mitoku Organic Food Imports, Tokyo
George Ohsawa Quotes
George Ohsawa Photos and Lecture Audio (NYC 1965) 
Practical Guide to Macrobiotics, by Ohsawa/Aihara
Ohsawa Zen Macrobiotics 
 Giorgio Bosso, Macrobiotic Cooking Instructor 
The History of Macrobiotics, by Herman Aihara
Phiya Kushi on His Father, Michio Kushi
The Death of George Ohsawa in 1966: a Theory 
The History of Macrobiotics, by Phiya Kushi 
Macrobiotic Diet Basics by Linda Wemhoff
The George Ohsawa Foundation Membership
Kushi Store: Macrobiotic Foods and Books
Uwajimaya, Seattle's Original Japanese Market
Yogen Kushi
This is an ever-expanding list, and shall be continued....

Gyoza, the Famous Japanese Dumpling

Forming Gyoza: Brown Rice, Mashed Adzuki Beans, Miso and Vegetables are Encased in Thin Dough

Extra-Firm Tofu is Marinated and Dusted with Soy Flour, before Being Sautéed in Safflower and Sesame Oils

Brown Rice with Fuji Apple