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French Couscous Vegetable Salad—red onion, carrot, peasIngredients:1 cup of couscous 2 cups water 1/3 cup of carrot, diced 1/3 cup of green peas 1/2 cup of onion, diced 1/3 cup of finely chopped parsley Sea salt Shoyu Ume vinegar Light sesame oil or olive oil Toasted sesame oil Preparation: Place the water and sea salt in a pot and bring to a boil. Place couscous in a bowl. Pour boiling water over the couscous just to cover slightly. Cover the bowl and let sit 5 minutes. Use an oiled wooden spatula to remove from the bowl and place in a larger mixing bowl. Rub a little oil on your hands or use the spatula to break up any lumps and make the couscous fluffy. Cover with a mat until you are ready to mix with the vegetables. Gently heat a skillet with a couple drops of toasted sesame oil and a little olive oil or light sesame oil. Add the onion and sauté. Add a pinch of salt. Add the carrots and green peas and continue to sauté. Season the vegetables with a few drops of shoyu. Mix vegetables with the couscous. Add chopped parsley and several drops of ume vinegar and mix well. Place in a serving bowl and cover with a mat until you are ready to serve. Variations: Substitute cooked chickpeas for the green peas. For a “heartier” dish cook diced seitan with the vegetables and mix all together. |
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PolentaIngredients:1 cup yellow cornmeal A pinch sea salt 3 1/2 - 4 cups water A wooden spoon or whisk for stirring Place water and salt in a pot, cover and bring to boil over a medium-high flame. When water is boiling, remove lid and you may begin slowly adding the cornmeal. This is traditionally done by using your hand and a funnel and sprinkling the grain into the water while stirring with your other hand. Stirring is important to prevent clumping! Continue this method until all the grain is used then continue to stir until all the water is absorbed into the grain. As the consistency becomes thick, the grain will begin to bubble up. Continue stirring to the point where the grain is able to sick to a spoon, then cover and simmer 30 - 40 minutes. You may place a flame deflector underneath the pot in order to distribute the heat more evenly and prevent burning. Serve the polenta soft. or, Place in a Pyrex dish to cool. Once cooled, polenta may be cut into squares, deep-fried, pan-fried or grilled. Either way, this dish is delicious served together with beans or sautéed vegetables. |
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The Great Life Diet
"Anyone who reads this book and follows Denny Waxman's advice will experience better health, greater happiness, and deeper insight into the meaning of life."
- Tom Monte, author "The Complete Guide to Natural Healing"
Macrobiotic Health Consulting
If you are new to macrobiotics or have never had a counseling session, you may have questions about purpose and the process of counseling sessions. Consultations provide the
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