Wednesday, May 25, 2011

Mayumi's Kitchen

Mayumi Nishimura is an amazing Macrobiotic Chef and Teacher. More then this Mayumi is a true Spiritual Being who is open, caring and non judgmental. I believe this is where her greatest teachings lie. I am one of her students in life and aspire to her level of being.

Mayumi began Cooking for Madonna approximately ten years ago. For seven years she spent many hours Traveling, Cooking, and sharing in a very exciting and for what would have been for many, an exhausting lifestyle. During this period in her life Mayumi began writing and developing recipes for her way of introducing Macrobiotics to the world. This was the beginning of "Petite Macro
In her book Mayumi"s Kitchen you can explore Mayumi's vast knowledge of the Macrobiotic lifestyle and her ability to transform this diet into her style of cooking known as "Petite Macro"
I have included three of Mayumi's recipes for you pleasure.
Please enjoy this Nourishing Cuisine!

I have decided on a simple Dinner Menu from Mayumi's Kitchen. It is also a versatile meal for most seasons and great for lunch as well! 

The Menu is :
Green Lentil Soup / Brown and Wild Rice / Steamed Vegetables  & Umeboshi Vinegar Sauce

Green Lentil Soup/serves 3
4 stamp size pieces of Kombu soaked to reconstitute 
1/4 cup (40g) diced Onion
1/4 cup (30g) diced Carrot
1/4 cup (30g) diced Celery
1cup (190g) Green Lentils washed and drained
4 to 6 cups (1to 11/2 liters) Spring Water
1Tbsp Barley Miso diluted in 2 Tbsp Spring Water
Sea Salt  & Black Pepper to taste
1/4 tsp Coriander Powder
1/2 tsp Cumin Powder
Coarsely chopped Cilantro (coriander leaves) or Flat Leaf Parsley for Garnish

1. Place the Kombu in the bottom of a pot and add the Onion, Carrot, Celery, and Lentils, in that order, on top.
2. Carefully pour Spring Water (include Kombu Soaking Water)  to cover the ingredients.
Bring to a near boil over medium heat.Turn heat down to medium-low and cook for 30 minutes, add water when needed.
3. When the Lentils turn soft add the Miso, Salt and Pepper, Coriander & Cumin Powder.Cook for an additional 5 minutes. Transfer to individual bowls and garnish with Cilantro or Parsley.

Brown and Wild Rice/serves 4
2 cups (380g) Brown Rice washed and drained
1/2 cup (80g) Wild Rice washed and drained
3 1/2 cups (840ml) Spring Water
Pinch of Sea Salt

Place both types of rice in a pressure cooker. Add water and sea salt, Cover and bring to pressure over high heat, then reduce heat to low and cook for 30 minutes without a flame deflector or 35 minutes with. Remove from heat and let pressure come down on its own.

Steamed Vegetables with Ume Plum Vinegar Sauce
2 to 3 kinds of Seasonal Vegetables

Ume Plum Vinegar Sauce
1Tbsp Ume Plum Vinegar
1Tbsp Spring Water

1. Make the Sauce: Combine the Ume Plum Vinegar and Water, and stir
2. Cut Vegetables into bite size pieces and steam foe 3 to 5 minutes
3. Transfer the Vegetables to Tray and serve with Ume Plum Vinegar Sauce on the side

So you must be asking: With a diet composed of Grain and Vegetables where are you supposed  to get your iron. Green Lentils are a good source of iron, protein and calcium.
They are also good for digestion and are incredibly easy to use on a day to day basis. 

I hope you have enjoyed a glimpse of Mayumi's Kitchen. Mayumi's beautiful book, abundant with photos is available at You will not be disappointed by this "Petite Macro"!