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Spring Challenge 2016 Day 14- Mu Tea

Mu Tea “Mu tea is a special tea named by George Ohsawa and prepared from 9-16 herbs. It contains a little ginseng, a very strong root that we do not otherwise use in macrobiotic cooking. Mu tea is traditionally used for medicinal purposes to strengthen the stomach and reproductive organs, but it may be occasionally […]

Spring Challenge Day 26- Dulse , Carrots And Celery

Dulse, Carrots and Celery-by Aveline Kushi Spring or filtered water 2 Cups carrots halved and sliced on a diagonal 1 Cup celery sliced on a diagonal 1/2 Ounce dried dulse Pour a little water into a pot and bring to a boil. Reduce the heat to medium-low. Add the carrots and cook until soft. Remove, […]

Spring Challenge Day 25- Tempeh Shish Kebabs

Tempeh Shish Kebab-by Aveline Kushi This is a favorite for parties or summer barbecues. Quantity of ingredients will vary with number of people served and how items are arranged on skewers. Carrots Burdock Red radishes Umeboshi plums Broccoli flowerets Cauliflower flowerets Tempeh Tamari soy sauce Cut the carrots and burdock into chunks and lightly boil […]

Spring Challenge Day 20- Lotus Root With Arame And Onions

Lotus Root With Arame And Onions by Aveline Kushi 1 Oz dried arame 1 Tbsp dark sesame oil 2 Medium sized onions, sliced 1 Lg lotus root, peeled and sliced thin Spring or filtered water 2 to 3 Tbsp tamari soy sauce   Wash and drain the arame. Brush a frying pan with the oil […]

Spring Challenge Day 4- Pressed Salad

Mixed Pressed Salad-by Aveline Kushi 1/2 Head medium-sized cabbage, shredded 2 Carrots, sliced or shredded 1 Bunch red radishes, sliced, plus radish tops, thinly sliced 2 Tbsp sea salt Mix the vegetables and salt together and press for 30-45 minutes. The pressure may be reduced as the water starts to come out. Before serving, squeeze […]

Spring Challenge Day 17- Mustard Green Pickles

Mustard Green Pickles-by Aveline kushi 10 Whole mustard green leaves Sea salt Wash the mustard greens, drain, and place 3 leaves in a pickle press or bowl. Sprinkle a pinch of sea salt on the leaves. make another layer of 3-4 leaves and sprinkle with salt. Finally add the remaining leaves and salt. Place the […]

Spring Challenge Day 6- Sauerkraut

  Sauerkraut by Aveline Kushi 5 lbs cabbage, verry finely shredded 1/3 cup sea salt Put the shredded cabbage in a wooden keg or ceramic crock. Add the sea salt and mix well. Place a wooden disk or plate on top of the cabbage. Place several well cleaned rocks or a heavy weight on top […]

Spring Challenge Day 24- Miso Soup With Potato

Unfortunely I am without a camera this week. Pictures will follow.   Q: What do you call a baby potato? A: A small fry! Q: What do you call a potato that is never motivated, but are content to watch others? A: “Speck Tators”! Miso soup with potato This is the basic miso soup recipe […]

Spring Challenge Day 21- Miso Soup With Fresh Shittake

Miso soup with fresh shittake This warming soup is from The Good Morning Macrobiotic Breakfast Book by Aveline Kushi and Wendy Esko   4-5 Cups water 1/4 Cup dry wakame (1/2 ounce), soaked and sliced 5-6 Fresh shittake mushrooms, de-stemmed and quartered 1 Tablespoon bonita flakes (optional) 1/2 Cup snow peas, de-stemmed 1/2 Cup firm- […]

Spring Challenge Day 18- Miso Soup With Brown Rice And Scallions

  This is a nice recipe by Aveline Kushi Miso soup with brown rice and scallions 1 3- inch piece dried wakame 2 Cups sliced scallions and scallion roots 1 Quart spring water 2 Cups cooked brown rice 11/4 to 11/2  Tablespoons miso 1 Scallion, sliced for garnish Rince off the wakame quickly and soak […]