Spring Challenge Day 18- Kinpira
Kinpira 1-2 Tablespoons of toasted sesame oil 1 Medium burdock root, cut into fine matchsticks 2 Medium carrots, cut into fine matchsticks 1 Pinch sea
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Kinpira 1-2 Tablespoons of toasted sesame oil 1 Medium burdock root, cut into fine matchsticks 2 Medium carrots, cut into fine matchsticks 1 Pinch sea
Nishime Vegetables 1-Inch piece dried kombu 1 Medium onion, cut into wedges 6 Inches diakon, cut into thick rounds 3 Medium parsnips, cut into thick
So how’s it going so far? What has been your favorite recipe? I just LOVE The Hip Chicks Guide To Macrobiotics. Did you know you
The next group of recipes are under the catagory of conversion! Tempeh Burritos 1- 8oz Package tempeh 2 Cups water 1/2 Cup shoyu 3 Tablespoons mirin
Kasha And Cabbage 2 Cups spring water 1 Pinch sea salt 1 Cup roasted buckwheat 2 Tablespoons sesame oil 1 Cup diced onion 2 Cups
Millet Mashed “Potatoes” With Mushroom Gravy 1 Cup millet, washed 3 Cups water 2 Cups cauliflower, in small florets or medium-sized chunks Pinch of sea
Quinoa Salad 1/2 Medium red onion, cut fine into half moons 4 radishes, cut fine into half moons 2 Tablespoons umeboshi vinegar 1 Tablespoon brown
Good Morning Oat Porridge 1 Cup whole oats 4 Cups spring water Pinch of sea salt Before bed, bring oats and water to a boil.
Rice, Avocado, And Corn Salad Dressing 1 Tablespoon lemon juice 1 Tablespoon olive oil 1 Tablespoon brown rice vinegar 1 Tablespoon shoyu Salad
Mediterranean Barley Salad Dressing 2 Tablespoons fresh lemon juice 1 Tablespoon dijon mustard Pinch of sea salt 2 Tablespoons sherry vinegar or 1 tablespoon of