Saturday, September 28, 2013

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.
4 servings


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

  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.

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.

Wednesday, July 10, 2013

Shanti: Wenn seelische Last auf den Rücken drückt

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...

Sunday, June 16, 2013



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.