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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Lentil Macro Burger

Kushi's Kitchen lentil Burger

Ingredients serve 5-6 

1 cup brown (or green) lentils, washed and soaked ~ 4 hours

1 small piece kombu, soaked 10 minutes

2-3 cups of filtered water, add more if needed

3 tablespoons mixed parsley, minced

1+ tablespoons hemp seed or sunflower seeds, crushed

1+ tablespoons sesame seeds, roasted and crushed

1 tsp. dulse flakes

 1 tablespoons tamari, or to taste

Grated ginger - Lots of it or to taste

Garlic powder (optional), to taste 

Sesame or grape seed oil

Preparation: 

1. Wash and soak lentils between 4-8 hours, or shock boil them. Soak kombu for 10 minutes. If you have leftover lentils, then this burger is quickly done and can be enjoyed in just a few minutes.
2. Bring lentils and kombu to a boil and simmer in stainless steal pot until soft, about 40 minutes, depending on the lentils (or pressure-cook). 
3. When beans are done, stir in the tamari, ginger and garlic, if using. Adjust the seasoning to your taste. Mix in the dulse flakes, minced parsley, crushed hemp or sunflower seeds, and sesame seed. 
4. Simmer until all the liquid is absorbed and stir frequently to avoid burning. 
5. Place into a suribachi or mortar and pound until mashed. 
6. Let sit to cool to the touch before forming them into a burger or other desired shape. 
7. Frey both side in hot oil of your choice, either sesame, grape seed or occasional avocado or coconut oil in summer or for change of taste. 
8. Serve between whole grain sourdough bread. (I use gluten free bread in the photo.) Or serve

   with rice and vegetables, or form lentil mix into a log shape and place into Belgian endive leaves and arrange on a platter to serve as a snack. 

    

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