Tuesday, August 16, 2011

A Nourishing Macrobiotic Breakfast

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

Miso Soup
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

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
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)

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

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

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!

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