Atlanta Macrobiotics

Serves 4-5

Based on Wendy Esko’s Soup du Jour, and from our Macrobiotic Cooking Classes

Serve warm in cooler months, room temp or cool in hot climate

Benefits: Soothing, relaxing; antioxidant, cruciferous veggie; benefits central body organs: stomach, pancreas, spleen 

• 1 medium Cauliflower, chopped           
• 4 – 5 lemon slices, cut in half moon,
• 2 Tablespoons parsley, finely chopped
• 4-5 cups water                     
• 1/4 – 1/2 teaspoon si salt

1. Place cauliflower and water in enamel cast iron pot. Cover and bring to boil.
2. Reduce flame to medium-low, simmering 10 minutes.
3. Puree the cauliflower through a handmill, or blender, plus some of the liquid to the desired consistency.
4. Place back in pot, add the si salt, simmer another 5 minutes.
5. Serve in soup bowls, garnishing each with a lemon slice and parsley.

Serves 4-5

Based on Aveline Kushi’s Complete Guide to Macrobiotic Cooking

Benefits: Lentils are rich in calcium, iron and dietary fiber cleansing the blood, strengthening digestion, and circulation.         

Healing Foods, by Michio Kushi and Alex Jack

• 1 cup French baby green lentils
• 1/4 cup burdock, diced
• 1 cup onion, diced                      
• 2-3 cups water per cup lentils
• 1/2 cup celery, diced              
•  1/4 teaspoon si salt
• 1 cup diced carrots                   
• 2 Tablespoons parsley, finely chopped
• Shoyu to taste                      
• Bay Leaf, minced garlic clove, shinshimi optional                                        

1. Sort lentils, looking for stones, dirt and debris.
2. Rinse, and optional soaking overnight or 2-6 hours. 
3. Place in enamel cast iron pot, add water and kombu, bring to boil uncovered.
4. Skim foam using the shocking method: add just enough water to stop the boiling, and skimming the foam. Repeat 3-4 times. Removing this foam makes beans more digestible.
5. Layer vegetables yin to yang: celery, onion, carrot, burdock and put lentils on top.
6. Add water, cover and bring to boil over medium flame; reduce flame  to medium-low.
7. Simmer 40 to 45 minutes.
8. Season and simmer for another 5 minutes.
9. Transfer to serving bowl and garnish with parsley.
10. Seasoning Note: bay leaf is additional digestive aid for cooking beans; one minced garlic clove will actually sweeten the dish without reeking of garlic; shinshimi removes old chicken from past eating.

 These are optional and depend on the individual condition. Also can be used occasionally rather than each time a dish is prepared – variety is the spice of life!

Variations: celery, cauliflower, yellow crook neck squash for warmer months.