Links for YUMMY macrobiotic recipes? Anyone?

Are you eating macrobiotic, or are you just looking for seaweed recipes? I don't eat macrobiotic but I do like seaweed!

Nori is crunchy and crispy, not slimy. Why don't you start with nori rolls? That's both a traditional Japanese way to use sea vegetables and one that macrobiotics use. I googled and found a page of recipes from the Eden company, which sells seaweed:

http://www.cybermacro.com/Macrobioti...den_Foods/#sea

Nori rolls are really simple, you can follow the recipe on the package of sushi nori! I have a package of Emerald Cove sushi nori here and there is a recipe and even a diagram to show you how to make the rolls. It's helpful but not essential to have a bamboo sushi rolling mat, I got mine for less than a dollar many years ago at the healthfood store.

I use wakame in my miso soup. It is somewhat slimy, but that's okay, it's in soup and it's supposed to be a little slimy! I make the soup first, then add the seaweed and blend in the miso only when everything is all done, so I don't boil the miso.

I also like hijiki, the spiky stuff. I have a recipe for stir-fried sweet potatoes with hijiki. Not at all slimy! But I don't think macrobiotics goes for stir frying in the summer. I am glad you reminded me about hijiki, I have a bag that I have been ignoring and I think it might be fun to try it in vegetable salad.

I make this sea veg mix and add about a tablespoon or two to all my soups and stews. Sometimes I add a little with my rice and let it cook in with it. You hardly taste it.

Sea Veg Mix
Sea vegetables provide vitamins and minerals. This mixture can be cooked with soup, grains, and vegetables. Don't worry if you can't find every ingredient listed. Just use whichever you can find.

1/2 cup hiziki
1/2 cup arame
1/4 cup dulse
1/4 cup broken up wakame
2 tablespoons granulated kelp

Place sea vegetables in blender. Grind until coarse powder. Store in covered jar.

Makes about 1/2 cup

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No, I am not eating macrobiotic. I am following the Body Ecology Diet, and ocean vegetables are very highly recommended on the diet. The creator, Donna Gates, suggests macrobiotic cookbooks as a place to find recipes that include ocean vegetables. But the idea of finding a macrobiotic cookbook in this town is laughable, and I'm not sure where to start in ordering one, so I thought I'd try to find something online first.

What is the recipe for the stir-fried sweet potatoes with hijiki? I might try that! Stir-frying is okay on the B.E.D., though I might wait until it cools down a bit.

Thanks so much for the information and the link!

Quote:
Perfect! Thank you so much for the recipe!

This recipe comes from The Vegan Gourmet by Mindy Toomay and Susan Geiskopf-Hadler. The book has been revised and this is from the first edition:

1/2 cup dried hijiki
1 teaspoon raw sesame seeds
2 large sweet potatoes
oil of your choice for stir frying
2 teaspoons dark sesame oil
2 tablespoons each tamari and mirin (or if you can't get or use mirin, another sweet liquid--cooking sherry, apple juice, etc.)
2 minced scallions
cayenne pepper and salt

Rinse the hijiki and then soak it in two cups warm water for 30 minutes. Rinse again and drain.

Toast the sesame seeds in a dry skillet over medium heat (or using your favorite sesame seed toasting method.)

Peels the sweet potatoes and cut them into 1/4 inch strips or shape of your choice. Heat 2 teaspoons of your fave stir fry oil with two teaspoons sesame oil and put in the sweet potatoes. Salt them and add a very small pinch of cayenne (or black pepper will also work.) Sauté five minutes, then add hijiki and stir fry another 3 minuts or so. Add the tamari and mirin mixture and cover the pan, simmer the stuff in the liquid in a covered pan for 4-5 minutes. Remove the lid--potatoes should be almost tender now--increase the heat again and stir-fry while reducing the liquid. The sugar in the mirin or mirin-substitute will glaze the sweet potatoes. It will take 2-5 minutes. Transfer to a serving bowl and sprinkle with toasted sesame seeds and scallions.

I would very much LOVE to take a macrobiotic cooking course! Or any cooking course that follows the principles I am trying to follow -- whole grains (and only amaranth, millet, quinoa and buckwheat -- no wheat, rye, barley, oats), fermented foods, food combining, gluten free, dairy free, sugar free -- yeah right!

The Body Ecology Diet is somewhat restrictive at first, but it has made such a difference in my DS, and we are all seeing improved health after a very short time. It's just difficult for me to be creative with it for some reason, though I have always loved to cook and felt it to be a creative outlet for me. Maybe because there are so many new things on this diet that I am not familiar with, or not as much as I was with the things I used to cook with, kwim?

Anyway, thanks again for the responses! I am going to try some of the recipes.