Atlanta Macrobiotics

Benefits: Soothing, beneficial effects on digestion, blood quality and the mind, without caffeine.

Healing Foods, by Michio Kushi and Alex Jack

• 1 1/2 –2 Tablespoon Loose Twigs, preferably Mitoku Brand
• 1 1/2 quart water

1. Bring water to boil, and add twigs; cover and gently simmer 10 minutes.
2. Strain and serve, keeping remaining tea in a carafe.

Why this special brand of tea? What difference does it make, loose twigs or bancha tea bags??
Let’s say, this twiggy way, you know you’re getting the real mccoy tea, and Mitoku quality is the finest imported available. In case you are wondering a source for Mitoku products? For your convenience, we’ve provided a link you can just click on Natural Import Company, and voila, you are ready to order the finest Macrobiotic products!

Another reason to have this fine quality of tea: bancha tea serves as the base for several macrobiotic remedy drinks, such as Sho Bancha tea, which we recommend for frontal headaches, and digestion problems. This drink alkalines us so quickly, and often we are feeling good as new immediately! Good reason to start with the best quality, and you’re always prepared to take your health to the next level! Happy Tea Time!

Serves 2

Benefits: to relax and fulfill sweet cravings.

Less fruit is better, and sometimes none is best. This recipe adds kuzu which helps soothe digestion of fruits simple sugars, giving the dessert an apple pie consistency, reminiscent of Grandma’s!

• 1–2 Granny Smith Apples, sliced Pinch si sea salt
• 3/4 cup apple juice +1/4 cup water
• 1 teaspoon dissolved in 1/3 cup cold water

1. Place apple slices in small enamel coated cast iron pot.
2. Add diluted apple juice, and sea salt; cover and bring to boil over medium low flame, 7-10 minutes.
3. Stir in dissolved kuzu, thickening the mixture to consistency of apple pie filling.

Enjoy while warm.

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.

Serves 4-5

Benefits: Millet is very healing for the pancreas. Being the only alkaline grain, it aids digestion and helps balance sweet cravings. This is a layered dish, using round, ground vegetables to gratify the central body organs and penetrate a sweeter taste for this satisfying grain dish. You can also add 2 more cups of water for a wonderful millet soup, seasoned with miso at the end.

• 1 medium onion, thinly sliced
• 1/2 cup rinsed millet, lightly dry roasted
• 1.2 cup cabbage, sliced
• 2-3 cups water, to cover the vegetables
• 1/2 cup sweet squash, sliced
• 2 Tablespoons parsley, finely chopped thin, kabocha or delicatta
• Pinch si salt

1. Layer onion, cabbage, squash in enamel cast iron pot and evenly spread millet over the vegetables.
2. Sprinkle salt over dish.
3. Add water gently down the side of the pot so as not to disturb vegetable layers.
4. Cover and bring to boil over medium flame; reduce flame and simmer 20 minutes.

Variations: celery on bottom layer; substitute cauliflower, yellow crook neck squash for warmer months.

Note: February 4 we start eating for Spring weather! Serve winter squash October – February 4.

Servings: 4-8 This leftover may be kept in refrigerator for 2 days.

Based on Macrobiotic Path to Total Health, Michio Kushi and Alex Jack

Whenever we feel a bit under the weather, this turns us around to health again.

Benefits: Perfect food, so easily digested, it simulates intravenous feeding for instant improvement to our blood, giving smooth energy and assists healing the body. Perfect for a liquid diet.

• 1 cup short grain brown rice, rinsed and soaked overnight. Handmill.
• 5-10 cups water depending on the person’s condition
• 1/2 –1 umeboshi plum or pinch sea salt

1. Place rice, water  and umeboshi plum or pinch si salt in pressure cooker; cover and bring to pressure.
2. Reduce flame to medium-low, simmering 1 hour on a flame diffuser.
3. Remove from flame, open and stir thoroughly for an even consistency.
4. Puree the brown rice through a handmill. You will eat the soft cream, omitting the grain pulp.