Welcome to Gabriele Kushi's Kitchen blog. I write books and consult about wellness and natural foods. My specialty is the Macrobiotic yin yang system. I blog my favorite seasonal recipes and talk about the places I visit. My website is www.kushiskitchen.com
Hato Mugi (a/k/a
Job’s Tears or Chinese barley) is a gluten free barley type whole grain. Scientists have
identified a compound coixenolide that suppresses cancer cells and another,
germanium that has anti-carcinogenic properties. Barley is also known to help
with diabetes, by controlling the blood sugar level. Among other things, the
rich fiber content helps reduce blood cholesterol, improves colon function and
promotes weight loss.
Ingredients for2 -3 servings
-tsp. sea salt
cups red radishes, quartered
tops or equal amount of Dandelion greens, sliced
Tbsp. extra virgin olive oil
juice to taste or 2-3 drops Lime Vitality essential cooking oil (I get mine here)
salt and pepper to taste
Hato Mugi thoroughly
and soak for 6-8 hours or overnight. After soaking rinse and replace water.
Bring to a boil add sea salt and simmer till Hato Mugi is soft and texture is
to your liking, about 20-30 minutes. Remove and set aside.
wash radishes and radish greens
and separate stems from leaves. Slice greens into very thin pieces. Slice
radishes. Steam the radishes and greens separately slightly, leave them still
all the vegetables together with the Hato Mugiin a
the vinaigrette and adjust to your taste. Let the dish marinate for a bit.
room temperature. Garnish with fresh chives.
Preparation:Combine cucumbers, wakame, seeds and scallions in a mixing bowl. Add
umeboshi vinegar or lemon juice and mix. Let sit and marinate for about 1/2
hour before serving. Drizzle each serving with toasted sesame oil.
For your convenience I added a link to the ingredients I like to use.
Wakame sea vegetables have a special place in my Macrobiotic
kitchen, as it has many important nutrients like, magnesium, iodine, calcium,
iron, vitamins A, C, E, K, D and B2 (riboflavin), and folate and lignans. For
more sea vegetable recipes check out my new book The Macrobiotic Kitchen in Ten Easy Steps.
Check out the new book by Gabriele Kushi www.KushisKitchen.com with latest literary contribution of Macrobiotic pioneer and international esteemed teacher Michio Kushi "The Macrobiotic Kitchen in Ten Easy Steps." Available worldwide where books are sold and via http://amzn.to/1NkOVyQ
This is one of my favorite pressed salads done in 30 minutes: Pickled Chinese Cabbage with Black Sea Salt. MeanwhileI roasted Sweet Potatoes with Carrots and Onions with olive oil and white sea salt in a 340 F oven for about 25 minutes and then sauteed a Vegan Kielbasa (high plant protein) till browned. This is an easy tasty meal.
1 tablespoon Tamari- I like this Dash of Umeboshi Vinegar
Preparation: Wash, dry and slice cabbage in 1/2 inch pieces. Mix with sea salt and press by
hand. Then add into a pickle press or press with a rock from 30 minutes to one hour.Keep in a cool place. Pickles last for up to
Animal production has a big impact on Climate change.
Plant proteins have different combinations of amino acids as animal
proteins, which, when combined (i.e. grains, beans, vegetables), complement each
other and are considered 'complete' proteins. These complementary plant proteins
do not necessarily have to be combined at the same meal because the body stores
amino acids and then draws upon these reserves/pools to make the protein
complete. In excess, plant or animal proteins can make the body over-acidic so they
also need to be eaten in balance with alkaline-producing foods.