Macrobiotic Greens Recipe

Lemony Kale Salad with Daikon, Mushrooms and Pumpkin Seeds

Greens are nutritional powerhouses that are filled with chlorophyll, fiber, vitamins, 

minerals and many other nutrients. Eat them regularly and you will stay slim and
reduce cravings. www.kushiskitchen.com

4 servings

Ingredients:

1 bunch kale

1 cup filtered or spring water

Pinch of sea salt

1 tbsp. sesame or olive oil

½ cup daikon radish, diced

½ cup mushrooms, sliced

1/4 cup of toasted pumpkin seeds

Dressing: adjust all measurements to taste:

2 Tbsp. of fresh lemon juice

1 tsp. wheat-free tamari or soy sauce

2 tsp. of extra virgin olive oil

Pinch of sea salt

Preparation:

1. Wash greens: fill the sink with water and move them around, repeating the process until all the dirt is gone. Cut away harder stems from the leaves and slice separately, as they might need longer cooking than the leaves. Or use stems for soup stocks. If the stems are small, there is no need to remove them.
2. In a stainless steel pot, add water and just one pinch of sea salt. Insert a stainless steel steamer and bring the water to a boil
3. Add the stems of the greens (if using) and steam them for two minutes. Add leaves and steam them for a few minutes with the cover on. The greens should be cooked but still bright and crispy.
4. Quickly transfer to a serving dish to prevent overcooking. In summer, dip the vegetables in cold water to preserve their green color.
5. Meanwhile sauté daikon and mushrooms in sesame or olive oil until browend and soft. Season with tamari.
6. Mix the steamed and cooled kale and chard, almond slivers, and cantaloupe. Combine the dressing ingredients and stir with a whisk or a fork. Merge the dressing together with the steamed greens and the daikon and mushroom. Serve with the pumpkin seeds and at room temperature or cold.

Variations:

Use a mix of 2 or 3 greens like watercress, collards, or broccoli.

Add slices of carrots for color and flavor, or invent your own creations.

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Shanti: Wenn seelische Last auf den Rücken drückt: Stress aller Art wirkt bekanntlich als Gift für den Rücken. Auch direkt über die Atmung: Wer Stress hat Atmet schnell und flach-und übersäu...

CREATIVE COOKING IN THE SUMMER

 

CREATIVE COOKING IN THE SUMMER is easy, as we are able to choose from a tremendous variety of fresh, organic and locally grown foods. Besides the varieties in natural food stores, farmers are also offering their produce in many outdoor “Markets.” These markets are often painted with social and artistic activities and can be enjoyed by the whole family.

When coming back home, it is best to wash the produce, wrap them in paper and store them in a cold place. This way they are ready to prepare quickly throughout the week.

During hot weather we naturally want to use simple cooking methods, such as boiling, steaming and quick sautéing, and serve dishes that require less time to prepare. Lightly boiled vegetables or pressed salads offer a crispy alternative to well-cooked vegetables. Corn-on-the-cob is the quickest whole grain that can be served often during the summer, and is especially delicious with a little umeboshi plum rubbed on it. I like to mix Corn with Quinoa, and scallions to make a refreshing salad that cooks very quickly.

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Autumn. It's correlation to the 5-element energy & transformation wheel

By Gabriele Kushi
When the autumn colors are embracing the northern hemisphere, we can look for seasonal foods that support the tendencies of the season. It is the season of harvesting, letting go and changing, and also of planting seeds. For some animals, it is the rutting season--laying down the starting point for new creation in the spring. Applying the unifying principles of the universe to your kitchen will help you sort out what to eat at this time and be your start for preparing a dish with seasonal vegetables and ingredients to satisfy you— mind, body, and soul.
According to the 5-element transformation wheel, the autumn season brings the downward condensed force, also called metal energy, the contracting energy that corresponds with both grief and hope and influences the health of the lungs and large intestines. Activities that support these organs are grief rituals where you can weep about things and people you have lost.
Foods that support these organs are short and medium grain rice, sweet brown rice, and mochi. Choose vegetables like cabbage, cauliflower, celery, cucumber, daikon radish, onion, and lotus root; fruits like peaches and pears; legumes like navy beans and soybeans, including tofu and tempeh; and nuts like walnut or hickory nut. If you are eating animal food, let your first choice be very small amounts of cod, flounder, or halibut, and then organic turkey or beef. Drink mint tea and use spirulina as your algae source.
The metal energy is found in various aspects of these recommended foods. Metal energy corresponds with hot and pungent tastes such as garlic, scallions, watercress, onions, chives, grated daikon, gingerroot, garlic, mustard, and horseradish.
The metal element also corresponds with the color white. The white-hued vegetables of autumn--garlic, onions, cabbage, and others--contain allicin, a phytochemical that may help lower cholesterol and blood pressure. Other phytochemicals, polyphenols, found in white-hued pears and green grapes, may reduce the risk of some types of cancer.
Establish rhythmic order in your life, and use the color white more often in your cooking. You can even wear it sometimes. Do daily breathing exercises to strengthen your respiration and bring resolve to your body, emotions, mind, and energy. Bring clarity and peace to the world by gathering your neighbors and friends and sharing your culinary delights.

For Fall Classes and Online Study Programs visit www.kushiskitchen.com