1 medium winter squash
6 large carrots
1 medium onion
1-inch piece ginger
4 cups water to cover veggies
Sea salt, or tamari, to taste
Oil if desired
Sauté onion in oil or water for 1-2 minutes. Cut up squash and carrots and add just enough water to cover vegetables. Bring to a boil. Add a small pinch of sea salt. Cover, lower flame/heat, and simmer 30 minutes until squash is soft.
Mash squash with a potato masher right in the pot or use a food processor to puree. Add another pinch sea salt (or teaspoon tamari soy sauce) and simmer 7-10 more minutes.
Serve hot, garnished with fresh parsley and a little juice from grated ginger.
2 cups organic short-grain brown rice
4 cups spring water
Pinch of sea salt or 1-inch piece of dry kombu (kelp)
Soak 1-2 cups organic brown rice for 3-5 hours, or overnight, in spring water. Use 2 parts water per 1 part rice. Place rice and its soaking water in a pot, bring to boil over medium flame. When gently boiling, add sea salt or kombu. Cover the pot with a heavy lid, lower flame, and simmer 45-50 minutes. When finished, allow rice to sit 3-5 minutes undisturbed before removing cover. Uncover and place rice in a separate serving bowl. Cover with a cotton cloth or bamboo mat until ready to eat.
Variation: Cook rice with either 30 percent barley, millet, rye, oats, corn off the cob or wheat berries.
1 cup coarse ground cornmeal
4 cups water
1 teaspoon sea salt
Bring water to a boil. Very slowly whisk in cornmeal, simmer and stir frequently 5-10 minutes until very thick. Delicious served warm.
Variation: Place in bread pan and chill 2 hours. Slice and prepare as desired.
2 cups chickpeas
1/4 teaspoon sea salt
Cover chickpeas with water and soak overnight. Drain soaking water. Put chickpeas in a pot and add water to cover an inch or more.
Peel onion and place in middle of chickpeas. Bring to a boil, cover, turn to low, and simmer 1-1 1/2 hours.
Add sea salt and simmer 10 more minutes. When done, pour off a cup or so of the cooking water and set aside. This can be used to thin soup if too thick.
Use potato masher to mash chickpeas and onion until half of the peas are pureed.
Grate ginger and squeeze juice into the mixture to taste. Garnish with freshly chopped parsley. Serve plain or on top of brown rice.
1-2 cups leafy greens (kale, collard greens, mustard greens), washed carefully and sliced
Wash and slice any combination of leafy greens. Bring water to a rapid boil over a high flame in a pot or steamer pan. Add greens, cover and steam on high 2-3 minutes, depending on texture of the leaves. Remove from pan immediately and place on a flat platter to stop them from cooking.
1/4 cup leek, finely sliced
1/4 cup cabbage, shredded
1/4 cup mushrooms, thinly sliced
1/4 cup thinly sliced green beans
1 carrot sliced julienne style
1-2 teaspoons soy sauce
Sesame or olive oil
Heat a stainless-steel skillet and add either spring water or a small amount of oil. (You may brush the bottom of the pan with an oil brush.)
Add vegetables in order from firmest to most delicate, taking care to move them all the while so they cook evenly. Sauté on medium-high to high flame.
Sprinkle with a pinch of sea salt or soy sauce. Simmer another 2-3 minutes. Add drops of water if the pan gets too dry.
Optional step: Add a generous squeeze of fresh ginger juice for a hot taste.
* For a better understanding about many ingredients used in macrobiotic cooking (or to learn what they are!), please visit Christina Pirello’s wonderful site for a helpful Glossary and Resource Guide.
** Please visit again soon for more recipes.