I noticed a huge difference in my day when I can get a solid balenced meal in. 

Most of the time I stress my self out with all the other things I am doing that I am confinced I have no time to cook anything other then noodles! which don't get me wrong I love noodles. But I do feel better and more relaxed when I can eat a balanced centered around whole unpolished grain, with a lot of vegetable dishes to go with it. 

For Lunch :

Short Grain Brown Rice

(Watch my video in how to cook Brown Rice here)

-

Kimchi

(Read my recipe on how to make your own Kimchi here)

-

Spicy Pickled Olives and Peppers

-

Scallion Miso

-

Radish Apple Salad

 with a Olive oil, Salt, Vinigar Dressing.

-

Sautéed Zuchini, Collard Greens, and Corn with Crumbled Tofu 

(Watch my video in how to make Tofu here)

 I got an email the other day containing a list of the top 25 Macrobiotic blogs and how exciting it was to find my blog on it!! I highly recommend you go check out the list and follow every blog that is on it if you are not already. So many amazing people sharing their love for yes delicious plant based food but also Macrobiotic studies to understand the world and the interactions we have with food, emotions, people, the world. 

There is some great stuff on that list so go check it out!

https://blog.feedspot.com/macrobiotic_blogs/

Winter is a time to keep things simple. and this winter food is no exception for me. with all the holidays in the winter with all the fun delicious food. I make a point to add some simple comforting meals in my diet.  A balanced meal for me is one that contains various elements, a meal that checks all the boxes. Such as whole grain, leafy green vegetables, root vegetables, sea-vegetables, beans, and something fermented like pickles. 

For Lunch 

Brown Rice

(watch and learn how to make Brown Rice here)

-

Wakame Salad with Cucumber and a Brown Rice Vinegar Dressing

-

Blanched Bok-Choy

-

Pickled Beets and Dill Pickles

-

Chickpea Soup

Light lunch that is quick to make!

When I struggle with digestion problems I like to cook meals that are not going to feel heavy in my stomach. Soft creamy millet is a great option just for that.

I like to make mine on the wetter side, cause I rarely enjoy dry millet. 

One of my favorite things about millet is that it is a whole grain that takes very little time to cook! I cook mine for 30 minutes and done!

For Lunch

Millet

with caramelized Onions and Sweet Potato

-

Onion Dill Pickles 

and Olives

-

Simple Raw Salad 

with Iceberg Lettuce , Tomato, Apple, 

and a Lemon Tahini dressing 

-

Blanched Kale

Went to the farmers market to find these big white Hakurei Turnips. They are so sweet and delicous. and quite possibly my favorite vegetable. 

 For Lunch

Brown Rice cooked with White basamati Rice

(watch and learn how to make Brown Rice here)

-

Roasted Sesame Seeds

(watch and learn how to make Roasted Sesame Seeds here)

-

Adzuki Beans Cooked with Sweet Potato 

-

Sautéed Turnip tops and bottoms 

-

Arugula Salad with Baby Carrots and Bread Croutons 

Olive Oil, Scallion Lemon Dressing

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

For Dinner

Brown Rice Pasta with Bok-Choy and Tofu

(watch and learn how to make Tofu here)

For Lunch

Brown Rice

(watch and learn how to make Brown Rice here)

-

Cucumber Dill Pickles

-

Sautéed Kale with Tofu

(watch and learn how to make Tofu here)

-

Onions,Squash,Beets,and Carrots Sautéed together for a long slow sweet time

pretty much becoming my favorite way to have root vegetables.

-

Raw Arugula,Carrot,Cucumber Salad with a Lemon Tahini Dressing garnished with toasted Sesame Seeds.

~~~~~~~~~~~~~~~~~~~~~~~

For Dessert 

I recently received a cookbook written by my friend Eric named

Love, Eric: Delicious Vegan Macrobiotic Desserts

 it is a vegan, macrobiotic dessert book. and I am so excited to make every single thing in it. 

"This is the first vegan macrobiotic self-published cookbook by world renowned chef, Eric Lechasseur. This book contains stunning full-color photographs, taken in Eric and his wife Sanae Suzuki's garden by photographer Yoshi Ueda. "Love, Eric" contains recipes that were created by Chef Eric Lechasseur as he studied vegan and macrobiotic cooking to help his wife overcome serious medical problems. In the cookbook, Eric tells the story of his love-inspired pastry recipes, and how his pursuit of macrobiotics eventually healed his own crippling allergies. As a bonus, Eric has also included five macrobiotic beverage recipes and helpful tips for making your own macrobiotic masterpieces."

Sounds pretty good right? 

So I started my journey through this book with making the 

Peach Cobbler 

with Coconut Milk,Apple Juice, Rice Syrup Ice-cream 

I didn't have an Ice-cream maker so I had to make do with freezing it then taking the egg beater to it a couple of times. But it came  out amazing! 

Do you have a meal you end up cooking for yourself the entire summer? 

Well, I do apparently. I find myself making some sort of Grain Salad, Some sort of Sauteed Root Vegetable dish, and Beans. 

it's like a no-fail summer meal. and you get all your basic necessities in a plant-based meal.

 I am Vegan, Vegetarian, Macrobiotic based eater.

 I don't know if I actually spelled that out on this blog before. but if you have been following me at all, you probably caught on.

 Whole grain, leafy Green Vegetables, Root Vegetables, and Bean Protein!

For Lunch

Brown Rice Salad 

with Lettuce, Sprouts,Cauliflower, Broccoli, Creamy Avocado Dressing. 

(watch and learn how to make Brown Rice here)

-

Blanched Bok-Choy

-

Sauteéd Carrot Kimpira, with Beets, Seitan, and Sesame Seeds

(watch and learn how to make Kimpira here)

(watch and learn how to make Seitan here)

-

Lentils boiled with Onions,Yams,and Cauliflower.

~~~~~~~~~~~~~~~~~~~~~~~

For Dinner

Quick Lasagna 

with Tomato Sauce made from Sauteéd Onions, canned tomato slices, and canned Tomato paste, mixed with Salt and Pepper. 

Filled with Cabbage and Scrambled Tofu mixed with Salt and Olive Oil

(watch and learn how to make Tofu here)

and those Super thin Lasagna Noodles

-

Cucumber Dill Salad with Lemon Juice and a pinch of Salt

 For Lunch

Boiled Millet with a Tahini Sauce

-

Blanched Kale

-

Heirloom Tomato Salad with Argula, Avocado and Salt, Lemon and Olive Oil Dressing

-

Gyoza Dumpling with a Seitan, Onion, Garlic filling

with a Shoyu dipping sauce

(watch and learn how to make Seitan here)

~~~~~~~~~~~~~~~~~ 

For Dinner

Soba mixed with a little bit of strong Basil Pesto 

-

Chickpeas cooked with Sweet Vegetables, Onions,and Carrots

-

Blanched Bok-Choy

-

Baked Squash

 For Lunch 

MIlllet with Onions 

-

Arame Citrus Arugula Salad with a Brown Rice syrup and Mustard Dressing

-

Blanched Collard Greens

-

Steamed Tofu with a Ginger Shoyu Sauce

(watch and learn how to make Tofu here)

~~~~~~~~~~~~~~~~~~~~~~~~~

For Dinner

Brown Rice with Almonds

(watch and learn how to make Brown Rice here)

-

Tofu Stirfry with Onions, Bell Peppers, and Parsley 

-

Leftover blanched Collard Greens and Cauliflower

-

Pressed Napa Cabbage Salad with Carrots and Apple

(watch and learn how to make Pressed Salad here)

-

White navy Bean Soup with Tomato and Onion

Being a vegan and vegetarian the question I get asked a lot is where does my protein come from? So here is attempt putting sharing some information about it.

 For Lunch

Cous cous

-

Chickpea Masala

-

Blanched Bok-choy

-

Boiled Corn

~~~~~~~~~~~~~~~~~

For Dinner

Tofu and Seitan Sushi Rolls

made with White Sushi Rice mixed with Brown Rice

(watch and learn how to make Brown Rice here)

Cucumber

Carrots

Scallions

Umeboshi Paste

Mustard

Sesame Seeds

Tofu panfried with Mirin and Shoyu

(watch and learn how to make Tofu here)

Seitan Panfried with Olive Oil and Lemon

(watch and learn how to make Seitan here)

-

Salad 

made with Lettuce, Tomato, Left over Sushi Mix 

dressing made with Lemon, Salt,and Dark Sesame Oil.

-

Wasabi Dip