The Macrobiotic Kitchen in Ten Easy Steps by Gabriele Kushi

Grape Juice from Wild Grapes

GRAPE JUICE FROM WILD GRAPES

--> I discovered the wild grapes growing all over the edge of the nearby wooded swamp I live. The grapes were no more than a tenth of the size of the cultivated once. The leaves were also smaller, but nearly identical in form to those of cultivated grapes, and they grew on the same kind of vine with the same kind of tendrils. I sampled cautiously. Yes, it was extremely sour, but I was excited to add this to my wild food foraging experience. 

I picked a handful of clusters of wild grapes and brought them home into my kitchen. 

Here is how I enjoyed these wild fruits.

WILD GRAPE JUICE

¼ cup of juice from 2 hand-full of wild grapes
3 cups spring water
2-3 tablespoons Maple Syrup, or to taste



--> Preparation: Wash the grapes and pick from the tendrils.  Use a stainless steel strainer with medium to small holes and place into a colander.  Place the grapes into the strainer and take a potato masher and start mashing until all the juice is excreted.  The juice will run through the hole of the strainer into the colander.  Gather all the juice into a measuring cup and fill it into a glass container.  Add the spring water and the syrup and shake. Enjoy this healthy drink.

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Hato Mugi Barley Salad with Lime Vinaigrette

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 for 2 -3 servings

1/2-cup Hato Mugi

¼ -tsp. sea salt

2 cups red radishes, quartered

Radish tops or equal amount of Dandelion greens, sliced

¼-cup chives, sliced

Vinaigrette:

1-2 Tbsp. extra virgin olive oil

Lime juice to taste or 2-3 drops Lime Vitality essential cooking oil (I get mine here)

Sea salt and pepper to taste 

Preparation:

Wash 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.

        Meanwhile 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 crisp.

Mix all the vegetables together with the Hato Mugi in a serving bowl. 

Add the vinaigrette and adjust to your taste. Let the dish marinate for a bit.

Serve room temperature. Garnish with fresh chives.

                                                                                                                                                                            Hato Mugi References: w.itmonline.org/articles/coix/coix.htm

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Raw Wakame Cucumber Salad with Pine Nuts

Raw Wakame Cucumber Salad with Pine Nuts

adjustable serving size

2 cups of cucumber, sliced

1/3-cup wakame flakes, soaked 5 minutes & sliced

1 Tbsp. of tamari

2 Tbsp. umeboshi vinegar or lemon juice, adjust amount to your liking

1-cup pine nuts, or use other seeds or nuts, soak overnight

I-2 sprigs of scallions, diced

Optional: drizzles of toasted sesame oil

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.

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