A Nourishing Macrobiotic Breakfast

A traditional Macrobiotic Breakfast will include but not be limited to: Miso Soup, Grain Porridge and Greens!

Miso Soup

Ingredients:

2 cups spring or filtered water

1 inch strip of wakame, soaked in cold water for 5-10 minutes
2 inches of Daikon, cut into thin Half Moons
1/4 cup of Leek sliced into thin Diagonals
1 to 2 tsp South River Barley Miso
1/4cup of Tofu cut into small cubes (optional)
1/8 cup of Scallions thinly sliced

Directions:

Soak wakame by covering with cold water for 5-10 minutes.
Place soup pot on stove with water and bring to a boil.
Remove Wakame from soaking water, cut into 1/2 inch squares
Add to soup pot and simmer for 1 Minute
Add Daikon simmer for 2 Minutes
Add the leeks and Tofu simmer for 1 more minute

Dilute miso into a small amount of soup stock, mixing in bowl until smooth

Turn off heat and add diluted miso just before serving 

Miso should be heated all the way through but not boiled, as boiling will destroy beneficial bacteria and enzymes
*Garnish with thinly sliced Scallions

Grain Porridge

Ingredients:
1 cup precooked organic short or medium grain Brown Rice

Other choices could be Cooked Barley, Millet, Whole Oats

2 cups water
Vegetables: Winter Squash, Celery, Daikon, Corn (optional)

Directions:

Place the cooked rice in a sauce pan. 

Pour water in the pot 

If you are adding the Vegetables place them in the pot add Rice and Water 

Cover and bring to a boil. Reduce flame and simmer for 15 to 20 minutes until creamy. 

*Garnish with Toasted Sesame, Pumpkin or Sunflower Seed

Greens

Ingredients:

Leafy Greens of choice: Boc Choy, Kale, Collards, Leeks, Broccoli

Method:
Steamed, Blanched or Water Saute for a few minutes. You want your Greens to be crisp and bright. From the energetic stand point, we eat greens in the morning because they are upward growing and this is exactly the type of energy we need to get up and go. Greens will also add lightness to your meal.


Next time a balanced Macrobiotic Lunch!