Wednesday, March 16, 2016

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.

Wednesday, February 17, 2016

New Book Release Party by Gabriele Kushi: The Macrobiotic Kitchen in Ten Easy Steps

Photo Allen Brown Photography

You are invited to the Book Release Party Monday, March 21, 2016 - 5:30 p.m. – 9 p.m.
Come to enjoy food from the book, a lecture by Gabriele and get your book signed.

Location: Brant Kingman Studio
225 Thomas Ave N (Entrance between blue doors 7-8)
Minneapolis MN 55405, USA

For further information send e-mail via

Check out the new book by Gabriele Kushi 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
Please share the event and the book news. Thanks Gabriele Kushi

Saturday, December 19, 2015

Macrobiotic Kitchen: Vegan Kielbasa, Pressed Salad and Roasted Potatoes.

Photo copyright Gabriele Kushi 
This is one of my favorite pressed salads done in 30 minutes: Pickled Chinese Cabbage with Black Sea Salt. Meanwhile I 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.

Pickled Chinese cabbage

2 cups of Chinese cabbage
1/2-teaspoon sea salt – I like this black sea salt
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 one week.

For further ideas on how to pickle food click to see this video 

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. 

Wednesday, August 26, 2015

Roasted Potatoes and Cauliflower

We already had a few autumn type days and I needed more warmth in my cooking. Baking fills this need wonderfully and I love the smell and taste of potatoes. Save this recipe for the colder days that will come soon.

Roasted Potatoes and Cauliflower
Serves ~3 side dishes

2 cups cubed red potatoes
1 small head cauliflower
Seasonings to taste: sea salt, black pepper, garlic, and rosemary.
Drizzle of Extra Virgin Olive Oil

Preheat oven to 350° F. Wash, towel dry and then cut vegetables into small pieces. Arrange on an oiled backing platter and add seasonings to taste and then drizzle all with olive oil. Mix and cover with foil. Bake covered at 350° F. for 20 minutes and for 15 minutes uncovered until it is nicely roasted. Serve hot and reseason if needed. Taste delicious with an omelet and a green dish.